Lemony Garlic Potato Wedges
- Preparing Time: 25 minutes
- Total Time: 1 hour
- Served Person: 3
- pepper
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1/2 teaspoon garlic powder
- salt
- 1 tablespoon butter softened
- zest of 1 lemon
- 1 1/2 pounds large red potatoes scrubbed, dried, each cut into 6 wedges
- 2 large cloves garlic pressed
- 2 tablespoons fresh parsley minced
- Carbohydrate 2.32830083333333 g
- Cholesterol 10.1677083333333 mg
- Fat 12.9388525 g
- Fiber 0.144366662661235 g
- Protein 0.267514583333333 g
- Saturated Fat 3.10243251160417 g
- Serving Size 1 1 Serving (18g)
- Sodium 27.8946666666667 mg
- Sugar 2.1839341706721 g
- Trans Fat 0.383393469387501 g
- Calories 124 calories
- Place rimmed baking sheet on upper-middle oven rack. - Preheat oven to 450. - Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. - Carefully remove preheated baking sheet form oven. - Add oil and tilt baking sheet to evenl y coat with oil. - Place potatoes, cut side down in single layer on baking sheet. - Roast until browned around edges, about 30 minutes. - While potaotes roast mix butter, garlic, parsley, and lemon zest together in a large bowl. - Remove baking sheet from oven and flip each wedge over. - Roast until potatoes are crispt and deep golden brown, 10 -15 minutes. - Transfer potatoes to bowl with butter and toss until evenly coated. - Season with salt and pepper. - Serve immediately.
