No surprise, I make some absolutely delicious potato wedges. I mean everything I make is awesome….! I make them at least once a week and they pair well with almost any other dinner item. We’ve eaten them with steak, chicken, fish etc.
Because they are baked in the oven with minimal oil they aren’t as bad as French fries either. Hurray!
(Note: I can’t believe I’m sharing my secrets with the world!). 😉
Two-three med/large red potatoes (serves 2 people)
Mrs dash original
Garlic and red pepper shaker from club house
Parmesan or Romano cheese (grated)
Preheat oven to 425
Cut potato in half, turn on their flat side
Cut in thin slivers ( see photo) this is key, if the slices are too thick they will take longer to cook and won’t get as crispy. Crispy=yummy!
Dump the wedges in a big bowl and pour about 2 tablespoons of EVOO (enough just to coat the potato wedges). Then shake as much garlic powder, salt, seasonings etc as you want. The more the better. Add the cheese too (I leave it out for those that are lactose intolerant). Feel free to experiment as well! Next get your hands in there and start gently mixing the ingredients.
Once all the potatoes are coated get out a cookie sheet, cover with tin foil and spray with that aerosol oil, I find it’s easier to get off later, and I use tin foil cause it makes for less cleaning!
Pour the potatoes on the cookie sheet and level off so they are not overlapping too much.
Bake for about ten minutes, then take the tray out and gently flip the potatoes. Put back in for another ten minutes and so on til cooked through.
I also like the broil them for about two minutes at the end cause it helps them crisp up. Yum.
Gently pull them off the tin foil and enjoy.
Sooo delicious! I promise you won’t regret making them.
Let me know if you tried any different seasonings and came up with something amazing. I’m always looking for new ideas!