Crispy Seasoned Steak Wedges (Baked)


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Not everyone has a deep fryer laying around their house and I sure as heck don’t travel with one. That being said, I find myself baking my way to crispy goodness. One of my absolute favorite things in life are potatoes! Bake it, mash it, fry it, boil them, dress them, and bake them again.

Here’s what you’ll need:

2 large russet potatoes

2 tablespoons of flour

1 teaspoon cornstarch

2 1/2 teaspoons kosher salt

2 teaspoons pepper

2 teaspoons paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1/2 teaspoon of cayenne pepper (optional if you like a little kick)

2 tablespoons vegetable or canola oil

Preheat oven 425 degrees F.

In a sealable container, mix flour, cornstarch and all seasoning.

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Cut potatoes into wedges. Place potatoes in flour mixture, seal container, and shake coating all over the potatoes.

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Lay potatoes in a single layering on a baking sheet. Drizzle oil over potatoes and toss coating potatoes evenly with oil. Lay potatoes back out in a single layer.

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Bake in oven 20-30 minutes turning halfway through until crispy and golden brown. Depending on your oven and how thick you cut the potatoes, you may have to cook longer and toss again.

Remove from oven and let cool a minute before serving.

Masarap!

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