Potato Wedges Roasted in Peanut Oil
By National Peanut Board
Roast your potatoes in peanut oil for an extra delicious side dish! 
Ingredients
- 10 russet potatoes
- ½ cup peanut oil
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Directions
- Preheat the oven to 425°F (220°C).
- Scrub the potatoes thoroughly under running water to remove any dirt.
- Place the potatoes in a large pot and cover with water. Bring to a simmer and cook over medium heat for 15 minutes.
- Drain the potatoes and transfer them to a clean kitchen towel. Allow them to air-dry for at least 20 minutes.
- Slice each potato lengthwise twice to create wedges. Arrange them on a kitchen towel and allow them to air-dry for an additional 10 minutes.
- In a large mixing bowl, combine the peanut oil, paprika, salt, garlic powder, and onion powder. Stir until well blended.
- Add the potato wedges to the bowl and toss until evenly coated with the seasoned oil.
- Line a large baking sheet with a silicone baking mat or parchment paper. Arrange the wedges in a single layer, leaving space between each piece to promote even roasting.
- Bake for 28 minutes, or until the wedges are golden and tender. Carefully remove from the oven and serve hot.
