My baked red potato wedges are probably the most versatile side dish I make. They go well with anything. There's no heat in them, but I like to dip them in Trader Joe's Jalapeno Sauce. The recipe is a little different than usual in that I brown the potatoes before baking them to make them extra crispy. Here's the recipe:
Small red potatoes, cut in 6 pieces
olive oil
garlic powder
salt
pepper
Preheat the oven to 375. Put the wedges on a baking sheet and drizzle olive oil on them. Coat both sides with garlic powder, salt, and pepper. Take a flat frying pan, add 1 tablespoon olive oil, and heat it on medium-high. Add the potatoes. Cook them just long enough to brown both sides. Return the potatoes to the baking sheet and bake for 10-15 minutes until soft inside.
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