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I made it a second time. They were very nice, but the outside is leathery, tough to chew. What's the cause? This was 400F for 50 min.
Hmm I have no idea.Leathery??? Never had that problem. Did you coat them in olive oil or veggie oil? they aren't going to be crispy like fried french fries. I actually like it when the skin is crispy and chewy but that me.
3 large russet potatoes washed and cut into wedges similar to that of a pickle wedge.
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp paricka
1 tsp italian seasoning
2-3 tbsp olive oil or canola oil
Pre-heat oven to 400
Place potatoes in a zip loc bag and add seasoning and olive oil. Shake bag to coat potatoes. Layer ptoatoes evenly on a cookie sheet. Bake on 400 for 40-45 minutes turning potatoes once after 20 minutes. Bake until brown and crisp and potatoes are soft in the middle. You can make them spicy of you like by adding Cayenne pepper. Dill is also good on these.
This sounds not only easy, but amazingly good! Qill try this soon!
I make these all the time. Perhaps your oven is too hot. I bake mine at 375 for about the same length of time tossing them a few times during baking. I also use a clay baking dish, instead of a metal sheet pan and I only use olive oil.
I used Lubby's recipe basically and dipped wedges in oil drained somewhat on paper towels. Then threw in ziplock with spices. Shook well then laid out on a silpat or silicone (perforated) sheet. Placed in a preheated 420 degree oven for 40 minutes. They were cooked throughout and formed a somewhat crunchy skin. Not bad I'd add more salt to Ziplock seasoning mix. Perhaps some different seasonings. Overall they came out as well as I would expect being baked (texture wise).
I used Lubby's recipe basically and dipped wedges in oil drained somewhat on paper towels. Then threw in ziplock with spices. Shook well then laid out on a silpat or silicone (perforated) sheet. Placed in a preheated 420 degree oven for 40 minutes. They were cooked throughout and formed a somewhat crunchy skin. Not bad I'd add more salt to Ziplock seasoning mix. Perhaps some different seasonings. Overall they came out as well as I would expect being baked (texture wise).
Thank you! I think the only potatoes I've tried to bake in the past were sweet potatoes. Other than frozen of course..
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