Crispy Potato Wedges

4 medium russet potatoes, cut into large wedges

1 tablespoon vegetable oil

¼ teaspoon salt

2 cloves garlic, minced (or ¼ teaspoon powdered)

¼ teaspoon pepper

¼ teaspoon chili pepper (optional)

¼ teaspoon dill (optional)

1/8 teaspoon onion powder (optional)

Dash of cayenne pepper (optional)

1 teaspoon parmesan cheese (optional)

1. Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes. (Makes the potatoes so much better; do not skip this step!!!)
2. Preheat oven to 425 degrees F. Spray a baking sheet with vegetable cooking spray. Set aside.
3. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
4. Clean the bowl and dry it. Transfer the potatoes back to the dried bowl. Sprinkle with oil and desired seasoning; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
5. Bake potatoes for 20 minutes. Using a spatula, turn potatoes after 10 minutes for even browning. Serve immediately.

You can use sweet potatoes instead. Season with salt, pepper, and ½ teaspoon paprika.

RECIPE FROM: Heather Campagna