Roasted Golden Potato Wedges with Taco Seasoning
Ingredients
- 4 medium golden potatoes, scrubbed clean
- 4-6 tbsp extra virgin olive oil
- 3 cloves of garlic, crushed
- Salt and pepper to taste
- 2 tbsp taco seasoning
- Fresh lemon juice to taste
Preparation
Boil potatoes in a big pot of salted water until they are easily pierced with a knife but still holding shape, about 20 minutes.
Gently drain the potatoes and set them aside to cool.
Once cool and easy to handle, cut them into long wedges, big cubes or strips and set to cool further.
Meanwhile, heat a non-stick skillet, preferably a cast iron one.
Add olive oil and sauté the garlic until fragrant, then gently place the potato wedges on the skillet in a single layer without any pieces touching each other.
Season with salt, lots of fresh black pepper and sprinkle with the taco seasoning.
Cook on medium-high without moving them around, ensuring they don’t burn, until they begin to brown around the edges, about 10-15 minutes.
Gently flip and cook the other side for another 7-10 minutes; if not crisp enough, cook a little longer.
Turn off heat, transfer to a serving dish, and add fresh lemon juice just before serving.
