Greek Loaded Baked Potato Wedges – Food
Soak the potato wedges in ice water for 30 minutes. Preheat oven to 425F. Move the rack to the middle position.
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Ingredients
- 2 each Russet Potato (cut into wedges)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- .5 teaspoon Paprika
- .5 teaspoon Onion Powder
- 1 tsp Salt and Pepper
- .5 each Lemon Juice
- 2 tablespoons Olive Oil
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