Crispy Potato Wedges 2


  • 1/8 teaspoon(s) salt
  • ¼ teaspoon(s) black pepper
  • 1 tablespoon(s) vegetable oil
  • 4 russet potatoes, cut into large wedges (medium)

Place potatoes in large bowl. Add cold water to cover. Let stand for 15 minutes. Preheat oven to 425 degrees. Spray nonstick baking sheet with vegetable cooking spray. Set aside. Drain potatoes in a colander. Spread on double layer of paper towels. Cover with a second layer of paper towels. Press...

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