One of our favorite uses for olive oil is oven-frying potatoes. The bubbling olive oil crafts a crispy skin over the tender potato inside.
One of our favorite uses for olive oil is oven-frying potatoes. The bubbling olive oil crafts a crispy skin over the tender potato inside.
Rated 3.5 stars by 2 users
Craig Hilliker
4
5 minutes
40 minutes
1/3 Cup Marsala California Olive Oil
4-6 Potatoes (Yukon Gold, Red, Purple, and Sweet.)
1 Tbsp Garlic Powder
1 Tbsp Smoked Paprika
1 Tsp Cayenne
1 Tbsp Dried Italian Seasoning
1/2 Cup Grated Parmesan Cheese
1 Tbsp Sea Salt
1 Tbsp Fresh Ground Black Pepper
Cut each potato evenly into 8 slices.
In a large mixing bowl, add olive oil and all dry ingredients. Wisk everything together.
Toss potato wedges in the olive oil and spice mix. Make sure that all wedges are evenly coated and place on the foil lined baking sheet.
Place baking sheet in a pre-heated 390°F oven for 40 minutes. For more done wedges, cook for 50 minutes.
Let cool and enjoy!
Join our newsletter for exclusive offers & recipes!
All orders, excluding beer, ship for $5!