Just like the potatoes you see in the cooked foods at the deli counter in the market but for two people! Big wedges of russet potatoes, baked until creamy on the inside and crispy on the outside.
- 1 large russet potato
- 2 teaspoons olive oil
- ½ tablespoon hot chili oil
- 1 tablespoons melted butter
- ½ teaspoon Crazy Mixed Up Salt or seasoned salt
- 2 tablespoons all-purpose flour
Preheat oven to 400 degrees.
Wash and scrub the potato and cut into eight large wedges. Add the salt to the flour in a big bowl, mix well and set aside.
Mix the oil, butter and chili oil in a small bowl and pour onto a baking pan. Toss the potatoes wedges in the oil butter mixture until coated. Remove the potatoes from the baking sheet.
Leave the extra butter/oil on the pan to prevent the potatoes from sticking when baked. Toss the wedges in the flour mixture until very lightly coated.
Lay the wedges back on the baking pan in a single layer. Bake the potatoes in a 400 degree oven under cooked through and lightly golden brown.
You can flip them once during cooking if desired but you might not get those crunchy little bubbles from the flour. I did not flip mine. Serve piping hot with ranch dressing for dipping.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.