Believe it or not, the recipe for these potato wedges came to me in a dream.
I went to bed the other night with a half eaten taco and a bowl of salad left sitting out on my nightstand.
Now, I don't know whether it was the aroma of the food, that I could smell as I slept, or just the fact that there was food present in the room. But, I had a night FILLED with dreams about cooking. Very detailed dreams. So detailed, and so realistic, that I woke up feeling like I had actually prepared these dishes before.
Some people dream about falling from the sky, or having a date with some mystery man. Not me. No. I dream about potato wedges. Ah...the life of a foodie. Enjoy!
4 russet potatoes
2 Tbs olive oil
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 1/2 tsp smoked paprika
1 tsp dried parsley flakes
Pre-heat oven to 425 degrees.
In a small bowl, whisk together all ingredients except potatoes; set bowl aside.
Thoroughly wash potatoes and pat dry.
Slice each potato in half lengthwise, and then slice each half into four strips.
Place potatoes in large mixing bowl. Drizzle with seasoning mix. Toss to combine, making sure each potato is generously covered with mixture. Line a baking sheet with foil. Place potato wedges on foil, skin side down. Bake for 30 to 35 minutes, or until potatoes are browned and slightly crisped.
Best served piping hot. Excellent with a side of sour cream!