Serves: 8

Ingredients: 8 medium baking potatoes
 2 cups of all-purpose flour
 2 large lightly beaten eggs
 1 teaspoon of onion powder
 2 teaspoons of garlic salt
 1 teaspoon of ground black pepper
 Olive oil spray
 One container sour crème or dipping sauce
Method:

Preheat oven to 450°F. While the oven is preheating, combine the flour, onion powder, garlic salt, and black pepper in a small bowl. Mix the ingredients together. Then crack the eggs in a bowl and beat them lightly.

Leaving the peels on, wash and scrub the potatoes. Slice the potato into ½ inch wedges. Then line two baking sheets with parchment paper. Take the potato wedges and dip them in the lightly beaten egg. Then roll the wedges in the flour mixture. Place the coated wedges on the backing sheets covered with parchment paper and spray the wedges with the olive oil spray.

Bake wedges at 450°F for about 10 minutes. Turn the wedges over, spray them lightly with more olive oil spray, and then back them for another 6 to 8 minutes. When the wedges are golden brown and crispy, they are done.

Serve the wedges hot with sour crème of a dipping sauce.