Ingredients
Array
(
[0] => Array
(
[c57b4936-87ab-9604-addb-de5f729e4796] => Array
(
[title] => "potato, russet, w/ skin, raw, medium"
[ingredientid] => 37870
[ingredientuuid] => c57b4936-87ab-9604-addb-de5f729e4796
[quantity] => 2.50
[measure] => pounds
[title_custom] => Yukon gold potatoes,
[componentid] => 0
[method] => each cut lengthwise into 8 wedges
)
[c007b328-59c2-a104-3136-b49f8bab28cf] => Array
(
[title] => oil, canola
[ingredientid] => 22338
[ingredientuuid] => c007b328-59c2-a104-3136-b49f8bab28cf
[quantity] => 1.50
[measure] => tablespoons
[title_custom] => canola oil
[componentid] => 0
[method] =>
)
[ba5789b3-4b6c-8df4-c5d8-7c2b79777387] => Array
(
[title] => salt, kosher, course
[ingredientid] => 27362
[ingredientuuid] => ba5789b3-4b6c-8df4-c5d8-7c2b79777387
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => kosher salt
[componentid] => 0
[method] =>
)
[93d5d9c2-47e2-ed04-99fd-c0960b788ee9] => Array
(
[title] => garlic powder
[ingredientid] => 16873
[ingredientuuid] => 93d5d9c2-47e2-ed04-99fd-c0960b788ee9
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => garlic powder
[componentid] => 0
[method] =>
)
[9cb4e755-0826-ca24-81ab-28ed95b4aad2] => Array
(
[title] => spice, chili pepper, red, ground
[ingredientid] => 31347
[ingredientuuid] => 9cb4e755-0826-ca24-81ab-28ed95b4aad2
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => ground red pepper
[componentid] => 0
[method] =>
)
[9e69cbb6-739d-7a64-d991-e791858e588f] => Array
(
[title] => cooking spray, 1/3 sec spray
[ingredientid] => 9997
[ingredientuuid] => 9e69cbb6-739d-7a64-d991-e791858e588f
[quantity] => 0.00
[measure] => each
[title_custom] => Cooking spray
[componentid] => 0
[method] =>
)
)
)
-
2 1/2 pounds Yukon gold potatoes, each cut lengthwise into 8 wedges
-
1 1/2 tablespoons canola oil
-
1/2 tsp kosher salt
-
1/2 tsp garlic powder
-
1/4 tsp ground red pepper
-
Cooking spray
Recipe Method
1. Preheat oven to 425 degrees.
2. Combine potatoes and oil in a large bowl, tossing well to coat. Combine salt, garlic powder, and pepper in a small bowl. Sprinkle salt mixture over potatoes, tossing well to coat. Arrange potatoes in a single layer on 2 baking sheets coated with cooking spray.
3. Bake at 425 degrees for 25 minutes. Turn potato wedges over, and rotate pans; bake an additional 20 minutes or until golden brown.