These are the best potatoes wedges I have ever eaten!

The recipe was created by my son who is a huge fan of potato wedges.  They are not too spicy, because I am not a huge fan of really spicy foods.  However, he is and uses hot sauce instead of ketchup to dip them in for a spicier version.  It is so great to have kids in college who can create their own recipes and truly appreciate all of the work that goes into cooking a nice meal.


Garlic Chipotle Wedges

Serves 4


7 garlic cloves, minced

8 tbsp extra virgin olive oil

2 russet potatoes cut into wedges

3 tbsp cornstarch

1 1/2 tsp coarse sea salt

1 1/2 tsp freshly ground black pepper

½ tsp onion powder

1/4 tsp smoked chipotle chili pepper

1/4tsp smoked paprika

Handful of dried parsley flakes


Preheat oven to 225°C/440° F.

Combine the garlic and oil in a large bowl, microwave about 1 minute.

Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.

Add the potatoes to the bowl with the garlic mixture and toss to coat. Microwave until the potatoes are translucent around the edges, about 4 minutes, with a fork stir potatoes to coat evenly after removing from the microwave.

Combine the cornstarch, parsley flakes, salt, pepper, onion powder, and the smoked chipotle pepper in a small bowl. Sprinkle over the hot potatoes and toss well to coat.

Arrange the potatoes in a single layer on the baking sheet and gently dust with smoked paprika.

Bake, turning once, 20 minutes for each side