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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe from an ad for Washington State Potatoes. I love potato wedges and you should too! A little bit of spice but not too much...And this is way healthier than fries. Ingredients:
3 large russet potatoes (2-2 1/2 lbs) |
1 1/2 teaspoons salt |
1 tablespoon chili powder |
1 teaspoon ground coriander |
1/4 teaspoon black pepper |
2 tablespoons thinly sliced chives |
2 tablespoons olive oil |
2 tablespoons sour cream |
Directions:
1. Preheat oven to 475.
2. Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
3. In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside.
4. In a large bowl whisk together the olive oil and sour cream. Add the potatoes and toss to coat well. Sprinkle in the spices mixture and then toss again, coating potatoes evenly.
5. Place potatoes skin side down on a lightly pan-sprayed baking sheet.
6. Bake in the oven for 25min or until lightly browned.
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