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Hot 'n Zesty Potato Wedges

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Submitted by: dormorri

 

Hot pepper sauce and cumin spice up crisp baked potato spears for a zesty vegetarian appetizer.
 

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup lemon juice
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon salt
  • 3/4 teaspoon coarsely ground Peppercorns
  • 1/4 teaspoon cumin
  • 4 medium russet potatoes
  • Curled parsley, optional

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Method

Preheat oven to 425 degrees. In a small bowl whisk together olive oil, lemon juice, hot sauce, salt, pepper, and cumin then set aside. Scrub potatoes but do not peel. Cut each potato in lengthwise then to eighths. Place wedges in a large bowl, pour sauce over, and toss lightly to coat. Spray a jellyroll, or roasting pan, with cooking spray. Pour potatoes and sauce into pan in a single layer. Roast potatoes for 50 minutes or until tender, turning every 20 minutes. Place on serving plate and garnish with parsley, if desired.

 

Notes:

 

Number of Servings: 4

 

Submitted by: dormorri ()

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