Serves: 6
Ingredients:
6 small russet potatoes
vegetable oil, to taste
dried basil leaves, to taste
garlic powder, to taste
Directions:
Scrub and dry potatoes. Cut each potato into six wedges. Use just enough vegetable oil to coat potatoes. Sprinkle with basil and garlic. Bake in a 9 x 13 baking dish at 400 degrees for 20 minutes. Flip potatoes over and bake for another 20 minutes or until potatoes are golden brown. Have with a good source of protein, such as: melted unprocessed cheddar cheese or a steak.
Former Browniemaker 