Crusty Potato Wedges
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Author: Terry Status: published license cc-by-nc-nd tags: recipe, garlic, salt, cumin, cubanelle, potatoes, bake, peppers, paprika, mustard,
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Share on Twitter1 lb red potatoes, scrubbed
1 tbs Dijon mustard (I used Spicy Brown)
1 1/2 tsp paprika
3/4 teaspoon ground cumin
1/2 teaspoon garlic salt (I used 1/4 tsp garlic powder and 1/4 tsp salt)
Preheat oven to 400 F. Spray a shallow baking dish with cooking spray (or do as I did and line with parchment paper). Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt in a large bowl. Mix well.
Add the potatoes to the bowl. Toss until well coated.
Spread the potato wedges in a single in layer in the baking dish. Try and leave a little space between each wedge.
Bake potato wedges for 10 minutes, then turn the potatoes. Bake for 10 minutes longer or until tender and crusty.
I added some fading cubanelle peppers I had hanging around. I chopped them up and added them at the 10 minute mark.
