Lemon and Garlic Wedges

[Guest guest]

Lemon and Garlic Wedges

 

 

2 teaspoons lemon pepper

1 tablespoon (4 tsp) garlic salt

1 teaspoon sweet paprika

1 kg (35 oz) red rascal potatoes, unpeeled, washed, dried

 

olive oil cooking spray

 

 

1. Preheat oven to 200 C (390 F).

 

2. Combine lemon pepper, garlic salt and paprika in a large snap-lock bag.

 

3. Cut potatoes into thick wedges. Pat dry with paper towel. Place in

a large bowl. Spray well with oil. Toss to coat.

 

4. Transfer potato wedges to snap-lock bag. Seal bag and shake until

wedges are well coated in lemon pepper mixture.

 

5. Spread wedges in a single layer in a greased roasting pan. Spray

with oil and bake for 30 minutes. Increase oven temperature to 230 C

(446 F) and bake for a further 10 to 12 minutes or until tender

and golden. Serve.

 

 

Serves 4 as a side dish.