Dash of Hang
Crispy, Baked Potato Wedges
As you could tell from a few posts ago, I have a slight obsession with fried potatoes of every variety. I also am a big fan of efficiency. So obviously I have a recipe for super easy, delicious potato wedges.
Forewarning, if you make these for anyone other than yourself, you will be asked to make more. I recently visited my sister. Within the first day, she told me, “I tried making the potatoes like you, but they didn’t turn out well. Can you make them?” For those of you with siblings or kids, you know that means "I could've made them correctly if I followed instructions, but now you're here, so you can make them." Well, I know what I’m going to be cooking as a side for lunch today.
Here’s what you need to know about my sister. She absolutely hates cooking anything that’s high in fat (e.g., deep fried foods, anything with butter). So this is the perfect compromise. They look and taste like fries, but they’re baked and don’t give you grease paws.
6 Russet potatoes, halved and sliced into lengthwise wedges (I ended up using baby potatoes this time because I had them lying around)
3 tbsp all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
A dash of black pepper
1. Preheat oven to 450 degrees (Fahrenheit). Line a large baking sheet with aluminum foil. Pour olive oil (I never measure out how much oil, I just eyeball it until it's enough to evenly coat the sheet) on top of the foil lined baking sheet and spread evenly.
2. Wash and cut the potatoes. Remember because of the degree and length of time required to bake this, don't cut them too thinly because you'll just get shriveled up skins.
3. Combine all the dry ingredients (flour, garlic powder, onion powder, paprika, salt, and pepper) into a quart-sized resealable plastic bag.
4. Add in some potato wedges at a time and shake to evenly coat. This isn't the time to add in as much as you can to conserve time, you lazy butt. (I know, I've tried.)
5. Place the coated potatoes onto the oiled baking sheet. Bake for 20 mins, pull out the sheet and flip the potatoes, then bake for another 20 minutes. If needed, drizzle a little more olive oil on top of the potatoes before you flip them.
6. Pull out the wedges and serve with ketchup and aioli. I personally like sprinkling a little garlic salt on them, but that's for you to decide.