Roasted Potato Wedges

(from castro15’s recipe box)

Crudite dippers

Categories: Appetizers

Ingredients

  • 2 russet potatoes
  • 2 tbsp olive oil
  • Flaky sea salt

Directions

  1. Halve potatoes lengthwise, then cut into 1/4-inch wide wedges. On rimmed baking sheet, toss potatoes with olive oil; season. Arrange in a single layer and roast at 450 until golden and crispy, turning once, about 12 minutes per side. Season with salt.

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