CAFE SPECIAL OF THE WEEK - Tasty Taters

Thanks to Alice Wisler for allowing me to share one of her recipes from her new book, How Sweet It Is. (See previous post where I reviewed this book.) This is a yummy recipe that main character Deena Livingston learned from the chef she worked with back in Atlanta . . . before she landed in the mountains of North Carolina and ended up teaching a challenging group of middle-schoolers to cook. They loved these potatoes, and I think you will, too!

CHEF B’S CRISPY POTATOES
6 baking potatoes (Yukon Gold potatoes are tasty)
¼ cup extra-virgin olive oil
1 tsp cayenne pepper
3 tsp garlic salt!
Salt
Pepper

Peel the potatoes. Cut them into wedges 2 inches wide and about 3 inches long. Place the potatoes in a bowl of cold salted water for an hour. Heat oven to 400 degrees F. Drain the potatoes and pat with paper towels. Coat them with olive oil. Add the cayenne pepper, garlic salt, and pepper and salt to taste. Spread the mixture on greased baking sheets. Bake for 15 minutes and turn the potatoes with a spatula. Bake for 15 more minutes or until light brown and crispy. Serve to any hungry middle-school group or gathering.

This sounds like an easy, no-fuss recipe that should make your summer cookouts a breeze. Enjoy!