Crispy Garlic Potato Wedges
Servings: 6
- 13×18" sheet pan
INGREDIENTS
- 6 medium gold potatoes, cut into wedges
- 2 garlic cloves, minced or pressed
- ½ bunch parsley, chopped
- 2 sprigs thyme
- 1 teaspoon grain mustard
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes
- 4 tablespoons olive oil
INSTRUCTIONS
- Preheat the oven to 480 °F (250 °C).
- Combine all the ingredients in a bowl and mix well. Line a sheet pan with parchment paper and bake the potato wedges for 25 to 30 minutes, or until golden. Make sure they are tender before you remove them from the oven.
Frequently Asked Questions
| Can I freeze these potato wedges? Sure, we recommend freezing them before you bake. |
That’s great!
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Came out delicious