Crispy Potato Wedges

• 1 pound Yukon Gold Potatoes
• 3 Tablespoons Olive Oil
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1/2 teaspoons Garlic Powder
• Optional Additional Seasonings: Cayenne Pepper, Thyme, Rosemary, Etc.

1. Preheat oven and a rimmed sheet tray in a 450u0b0F oven.
2. Meanwhile prepare potatoes: slice them in half and then cut each half into 6 to 8 wedges, depending on the size of your potato. Toss the wedges into a large bowl. Add olive oil, salt, black pepper, and garlic powder and toss to combine.
3. Take the hot sheet tray out of the oven and pour potatoes along with all of the oil onto it.
4. Roast for 20 minutes. Then remove the pan from the oven and toss potatoes with a thin metal spatula, flipping to cook on different sides. Roast another 20 minutes or until desired crispness is reached.

potatoes, olive oil, salt, ground black pepper, garlic, cayenne pepper

Taken from tastykitchen.com/recipes/sidedishes/crispy-potato-wedges/ (may not work)