My Neighbors Are Still Talking About This Scrumptious Side Dish I Served At Our Party
I love potatoes with all my heart. I think I got it from my late father – my parents had a small farm where we grew all our own vegetables, including a huge amount of potatoes that we then stored for the rest of the year. Dad enjoyed all kinds of potato dishes. He was a little old-fashioned when it comes to taste, I think! Whenever Mom made a “modern” pasta dish, she knew Dad wouldn’t be a fan and made him a dish with potatoes, too. That’s what you call love…
So, we obviously had plenty of potato meals when I was a kid and at some point I did get a little tired of them. When I moved in with my husband there was a period of time when I tried to avoid potatoes like crazy. I thought I’d had enough of them for the rest of my life.
But when I finally realized how many great recipes there are for all kinds of potato dishes we never had back home, it opened up a whole new world for me. I’ve been cooking potatoes several times a week ever since, and I don’t think I can ever get bored of them again!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
These potato wedges are one of my absolute favorites. They are super quick and easy to make, you don’t need a lot of ingredients (in fact, I think everyone has these at hand) and they are just as perfect for a weeknight meal as they are for a BBQ party. My kids are crazy about these and I love that, because these make a really healthy snack! Just serve them with homemade ketchup or your favorite dip.
My husband wants these every time we’re making burgers, and my favorite entree to go with these is a good steak. So they’re really good with anything!
Ingredients
5 potatoes, cut into wedges
2 1/2 tablespoons Bertolli olive oil
3/4 teaspoon McCormick garlic powder (or 3 cloves fresh garlic, grated)
1 teaspoon kosher salt (more or less to taste)
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
Instructions:
Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up). Place a baking rack onto prepared baking sheet and set aside.
Slice the potatoes in half (lengthwise), then cut each piece into wedges.
Place the potato wedges into a large bowl, then add in the olive oil, garlic powder, salt, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
Arrange the potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 4-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
Let cool for 5 minutes, then serve.