Roasted Potato Wedges with Black Pepper and Salt and Pepper

Roasted Potato Wedges with Black Pepper and Salt and Pepper

1. Choose medium size, not so long potatoes, wash and cut into 8 pieces like apples

2. Wash twice with filtered water to wash off the surface starch

3. Put the potato wedges in the milk pot after boiling water, turn off the heat for 2 minutes after the water is boiled and remove the potato wedges

4. Only half cooked

5. Use kitchen paper towels to absorb moisture on the surface of the potato corners and put them in a fresh-keeping bag

6. Sprinkle with McCormick black pepper, salt and pepper and cooking oil

7. Tighten the mouth of the bag and shake evenly so that each potato corner is evenly covered with the seasoning

8. Preheat the oven to 210 degrees in advance for 10 minutes, then put the potato wedges on the greased paper into the oven for 27-30 minutes

9. The edge of the cut noodles is golden yellow, and the surface can be baked when the small bag is bulged

10. Full photo

11. A recent photo is better to eat while it’s hot