Thursday, June 12, 2014

Roasted Potato Wedges

All you need to make some bitchin' potato wedges are potatoes (I hope that was obvious), salt/pepper/seasoning/herb of your choice, olive oil, and an apple corer. Oh, and about 45 minutes of your time. This recipe makes about 2-3 large servings (or 36 small wedges). Enjoy!

Prep Time: 10 minutes
Cook Time: 35 minutes

A bunch of potatoes (Red potatoes or Russet potatoes) -- You decide how much you'd like! The best part about this recipe is that it can feed one or feed a family. I used four medium-sized red potatoes for this recipe.
Two (2) tablespoons of olive oil
Three (3) garlic cloves, minced
Two (2) teaspoons of herbs -- I used dried parsley and rosemary
Salt & pepper to taste -- you'll want to toss a bunch of this in there!

Preheat oven to 425F degrees.
After thoroughly washing and scrubbing potatoes, use an apple corer to slice each one into equal wedges. If you don't have an apple corer, you can use a knife, but the apple corer is much quicker, more precise, and you really should just have one on hand. They're one of my must-have kitchen accessories.

In a separate large mixing bowl, whisk together the olive oil, garlic, herbs, and seasoning.
Hand-toss the potato wedges in this oil mixture until they are completely coated.
Bake the wedges for 20 minutes, and then flip them over.
Bake for another 15 minutes, or until slightly crispy.

If you like your potatoes particularly crispy, turn your oven to broil and cook on the top rack for another five minutes.
Remove and enjoy with homemade ketchup or another delicious condiment.