Servings: 6
- 13x18" 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.