Potato Wedges - Talley Farms Box

Ingredients

• Sides
• 2 yukon gold potatoes
• 1 Tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• Preheat oven to 400 degrees
• Cut potatoes in half, lengthwise, as if you’re cutting a roll of bread
• Place each half cut-side up, so the rounded side is on the cutting board
• Taking one half of the potato, cut from top to bottom, to make 2 long wedges. Then cut each wedge in half again, lengthwise, yielding 4 wedges. Repeat with the other potato halves
• Place potato wedges in a bowl with olive oil and seasonings. Mix to coat.
• For crispy wedges, place on a baking sheet so that they are not touching each other. Bake for 25 minutes or until golden brown.
• Potatoes
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish