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(Vegetables) Roasted Potato Wedges
4 large Yukon gold or russet potatoes
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt and 1/4 teaspoon pepper
1/2 teaspoon dried rosemary or thyme leaves
1/4 teaspoon sugar
1/4 cup water
2 tablespoons extra virgin olive oil
Preheat the oven to 425’F.
Cover the bottom of a 9x1 3 baking sheet or baking pan with parchment paper.
To cut a potato into wedges. cut the potato in half lengthwise using a chef’s knife.
Place each half of the potato cut side down.
Cut each half of the potato lengthwise to create 4 wedges.
Cut each potato wedge lengthwise to create 8 wedges.
Repeat steps 3 to 6 with the remaining potatoes. Each potato will create 8 wedges.
In a small bowl, mix together the garlic powder, paprika, dry mustard, salt, pepper,
rosemary (or thyme) and sugar with a whisk.
In a large bowl, add the potato wedges. Pour 1/4 cup of water over the potato wedges.
Pour the oil and seasoning mixture over the potatoes in the large bowl.
Mix with your hands, toss the potato wedges to coat with the oil and the seasoning mixture.
Place the potato wedges in a single layer on the prepared pan and drizzle any remaining seasoning liquid left in the bowl over the potatoes.
Bake until the potatoes are tender and golden brown, about 35 to 40 minutes.
Remove from the oven and serve immediately.
These potato wedges also delicious served at room temperature.
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