Crispy Crunchy Tater Wedges
Looking for an easy and inexpensive side dish? Try making these crispy potato wedges.
"What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow." ~A.A. Milne
For the past couple of weeks the supermarket has offered a 5 lb. bag of potatoes free with the purchase of a roast. Since I was planning on buying a roast anyway (and I am not one to turn down a deal), I put the potatoes in my carriage and happily went on my way. Then when I got home and saw last week's 5 lb. bag I realized that I had better figure out a new way to cook these spuds (besides my usual mashed and baked). Ten pounds of potatoes is a lot of potatoes.
If you have read my column before then you know that there is one particular word to describe what I look for in a recipe: Easy. This recipe definitely fits into that category. The end result was a tasty crispy side dish that my guys and I loved and that used up some of those 'taters. Only 8 lbs. to go!
Crispy Baked Potato Wedges
- 3 tbsp olive or vegetable oil
- 1 tbsp Herbs de Provence (or Rosemary)
- 1/2 tsp minced garlic
- 1 tbsp Seasoned Salt
- 2 pounds potatoes, peeled and cut in eighths (I used my free Russets but you can use any type you have)
- Preheat oven to 425 degrees.
- Place potatoes, oil and spices into a bowl or gallon storage bag and mix until potatoes are well coated.
- Spread potatoes onto a cookie sheet (I used stoneware for extra crispiness) and bake for about 40 minutes. (I checked mine at 30 minues and wanted them crispier so I let them continue to cook, checking every few minutes.)
- If you are a salt-aholic like me you may need to add more salt when serving.