Monday, September 20, 2010
Super Easy Potato Wedges
These potato wedges can be seasoned with whatever flavors you like. It's really fun to make each potato a different flavor.
If you are only using a couple potatos, then the toaster oven makes the job even easier. I haven't tried putting any more than 2 potatoes worth of wedges in the toaster oven because you don't want the wedges to touch while baking, and my toaster oven baking pan isn't big enough for any more.
There is no frying involved, and no par-boiling the potatoes or what-have-you. Just wash, slice, mix and bake. Easy cheesy! (You could top them with some shredded cheese fresh out of the oven if you like!)
Super Easy Potato Wedges (1 potato per person)
recipe inspired by and adapted from Ina Garten
1 medium to large Russet potato per person serving
about 1 tbl. olive oil (or veggie oil) per potato
1-2 tsp desired seasonings per potato(rosemary & garlic is our favorite, but cajun is also good. It's really whatever flavors you like)
Preheat oven to 400 degrees.
Thoroughly wash your potatoes- they do grow in dirt after all. Slice them in half lengthwise and then slice each half lengthwise again into either thirds or quarters depending on how big the potato is. I like them to be about 3/4 inch thick. Thinner will cook faster and be crispier, while thicker will be more moist in the middle.
Put the potatoes in a bowl and drizzle over the oil and seasonings. Move everything around with your hands to ensure that every part of every wedge is covered. The oil you put in here is going to be what's keeping them from sticking to the pan. If you don't think there is enough oil or seasoning, just add more at this point.
Lay the wedges out on a baking sheet with cut sides down and bake for 20 minutes. Remove from the oven and flip each of them to their other cut side and bake another 10 t0 15 minutes or until they are as cooked as you prefer.
Serve warm with something to dip them in. Ranch would be good, but I like plain old ketchup. Yum!
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