This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2007-4-26-15-7-20

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Crispy Potatoes

From the Kitchen of Cuisine At Home-,
2007-04-26
A yummy, crunchy side dish. To spice up the flavor, try rosmary or another herb instead of the red pepper flakes.
Prep Time:
 10 minutes

Cook Time:
 45 minutes

Categories:
 American
 Side Dish
 Veggie

Yields:
 4

Ingredients

2lb yukon gold potaotes, 1" thick wedges
1/4c olive oil,
1tbsp garlic, powdered/minced
1tsp red pepper flakes,
1tsp kosher salt,

Equipment

  • baking sheet
  • tin foil

Directions

  1. Preheat oven to 400
  2. Combine oil, garlic, pepper flakes, and salt in a large bowl. Add potatoes and toss to coat. Spread potatoes on a baking sheet in a single layer. For good browning, see that a cut side of each wedge is in contact with the pan.
  3. Cover with foil and roast for 15 mintues. Remove the foil and continue to roast potatoes an additional 30 minutes, or until tender and brown, stirring once or twice.