Here’s a
quick one for when you have almost nothing around the house, yet folks are
hungry. Potatoes always fill the
belly. The garlic and chili powder will
make sure that there are no leftovers.
Preheat the oven to 375°F and go for it.
_____
Garlic
Chili Potato Wedges
1# white
potatoes, washed, cut into wedges
3 tbs. olive
oil
2 cloves of
garlic, chopped
1 tsp. chili
powder
1/2 tsp.
salt
and a couple
of grinds of black pepper
In a large mixing
bowl, combine all the ingredients. Mix to
evenly coat the potato wedges. Turn the
seasoned potatoes out onto a baking sheet.
Arrange the wedges so that they do not touch.
Bake for 15
minutes. With a metal spatula, turn the
wedges, so that they brown on the other side.
Bake for an additional 15 minutes.
After 30 minutes in the oven, the potato wedges will be evenly browned
and crispy. Serve immediately.
On the off
chance that there are any leftovers, Garlic Chili Potatoes are great for
breakfast, chopped up and sautéed with onions and green peppers. Fry an egg or two and drop 'em on top.
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