Extra Crispy Baked Garlic & Herb Potato Wedges

• Vegan
• Gluten free

• Produce

  • 3/4 tsp Garlic powder
  • 5 Golden yukon potatoes, wedges

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tsp Italian seasoning
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

Found on bakerbynature.com

Ingredients

• 5 golden yukon potatoes, cut into wedges
• 2 1/2 tablespoons olive oil
• 3/4 teaspoon 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

Directions

• 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 theyre well browned and crispy. Keep an eye here - its easy to burn when the broiler is on!
• Cool wedges on pan for 5 minutes, then serve at once!