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Crispy Potatoes

A yummy, crunchy side dish. To spice up the flavor, try rosmary or another herb instead of the red pepper flakes.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

  • 2 lb yukon gold potaotes 1" thick wedges
  • 1/4 c olive oil
  • 1 tbsp garlic powdered/minced
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt

Equipment

  • baking sheet
  • tin foil

Method
 

  1. Preheat oven to 400
  2. Combine oil, garlic, pepper flakes, and salt in a large bowl. Add potatoes and toss to coat. Spread potatoes on a baking sheet in a single layer. For good browning, see that a cut side of each wedge is in contact with the pan.
  3. Cover with foil and roast for 15 mintues. Remove the foil and continue to roast potatoes an additional 30 minutes, or until tender and brown, stirring once or twice.