Wednesday, May 14, 2014

Baked Potato Wedges

The first time I told Jeff I had a baked potato for dinner he looked at me with sad eyes. Like a potato was the most depressing dinner a person could have. Little does he know that when I say " I had a baked potato" I really mean I made myself potato wedges that were seasoned within an inch of their life and dipped in chipotle mayo. And that I ate them while watching Forgetting Sarah Marshall (again.)

Make yourself some wedges, or jo jo's as they are sometimes called. They are a little time intensive, but worth it. Make them on a night when you are flying solo so you don't have to share them. I make them a meal with a little salad and a variety of dipping sauces. It is some kind of wonderful.

Let's french fry.




The first step to great wedges at home is soaking. Submerge the raw potato wedges into a bowl of water (make sure they are completely covered.) Let them sit like this for 40 minutes. Soaking the potato will remove some of the starch and will result in potato wedges that are crisp on the outside and soft on the inside.

After the soak, dry your potato pieces with a paper towel and assemble your seasonings. You will also need some olive oil. Toss it all together in a bowl and then they are ready to bake!




Flipping your fries about halfway through baking will ensure every wedge is super crispy.


It is an ideal dinner, really.

Baked Potato Wedges
makes 2 side dish servings

1 large russet potato, cleaned and cut into 8-10 wedges
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon dried parsley
2 Tablespoons olive oil
- - -
1. Fill a medium bowl with cool water and soak raw potato wedges for 40 minutes
2. Pre-heat oven to 425F
3. Prepare a baking sheet by lining it with aluminum foil and misting the surface with cooking spray
4. Drain and dry potato wedges with a paper towel
5. Place potatoes into a clean bowl; add spices and oil and toss with hands to coat evenly
6. Arrange potato wedges (cut side down) into a single, even layer on the prepared baking sheet
7. Bake for 20 minutes at 425F, then flip the wedges (so the other exposed side is touching the baking sheet) and cook for another 10-15 minutes (depending on how crispy you like them!
8. Cool slightly before serving

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