Crispy Oven-Baked Potato Wedges with Guacamole
Ingredients
- 4 medium sized yellow potatoes
- 3 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
Preparation
Preheat oven to 425ºF/220ºC.
Scrub and wash potatoes well, pat dry, cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan).
In a small bowl, stir flour, paprika, garlic powder, onion powder, and salt.
Sprinkle over oiled potato wedges and toss to coat.
Prepare a baking sheet with the remaining 1 tbsp oil, arrange potato wedges to stand up on the potato skin side, if some fall over, no big deal.
Bake for 35-40 minutes until edges are crisp and golden, and the sides are golden.
Remove from heat and serve, feel free to sprinkle a little extra salt here.
