This has become our “go to” potato when I want something crunchy but somewhat healthier than the fried version.

6 Russet Potatoes cut into lengthwise quarters

6 tablespoons flour

2 teaspoons onion powder

2 teaspoons of garlic powder

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons vegetable oil

Preheatoven to 450 degrees. Add your oil to a baking sheet or pan that hassides that will catch the oil. Make sure that the oil covers the bottomof the pan completely.

Cuteach potato into 8 wedges. Combine all dry ingredients into a Ziplockbaggie and add a few potatoes at a time. Shake to coat well. Place themcoated side down into the oil in the pan. Continue doing this until allpotatoes have been coated with the dry flour mixture. Bake for about 20minutes and then pull out and flip over on the other side. Bake for anextra 20 minutes. Pull wedgies out of the oven and then sprinkle with alittle kosher salt. Serve hot.

Serves: 4