What I Eat

Basil and Garlic Potato Wedges

Serves: 6

6 small russet potatoes
vegetable oil, to taste
dried basil leaves, to taste
garlic powder, to taste

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.


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