Oven Baked Potato Wedges
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I love potatoes. Mashed potatoes, fries, wedges, baked, you name it. They’re a wonderful treat on the side or completely alone. There is just something special about potatoes.
I had never realiesd how ridiculously easy it is to make homemade fries! Now, it probably depends on how you go about it. If you get into the mess of using a fry cutter and then deep frying them, it’s going to be messy and greasy. This way is super easy and so delicious.
The first time I made these with a bit of ceyenne pepper. Our 2 1/2 year old saw me dispose of the foil topper in a plastic bag and decided it looked tasty. I had no idea what she had done until I hear “Momma! Ouch! My tongue hurts!” I quickly realised what had happened. Bread and cold milk saved the day. Maybe she learned her lesson but I’m not going to hold my breath on that! She is 2 1/2 afterall. I’ve since made these without the ceyenne pepper and it tasted just as good, if not better.
Oven Baked Potato Wedges
Ingredients
- 1-3 medium russet potatoes
- 1 Tb olive oil plus a teeny bit more for the tray
- pepper
- salt
- garlic salt
- ceyenne pepper optional
Instructions
- Preheat your oven to 400. Meanwhile, slice your potatoes into 8 wedges or a few more. Don't get carried away, you don't want them too thin. Put your potatoes in a size appropriate bowl. Pour 1tbsp olive oil over the potatoes and toss, being sure to coat the potatoes well. Next, add your seasonings. I haven't measured my spices for this, I totally eyeball it. The amount will also vary depending on how much you're making and how spicy you want them. Play around with the spices you use, if you wish, but I find this mix perfect.
- Toss again until the seasonings have spread out well. Spray your pan with olive oil, then take a paper towel and wipe down the pan. This won't remove the oil, it just helps to spread it out making it less drops and more of a smooth coating. If you don't have a misto sprayer or another container to spray oil, you can pour 1/2 tbsp on your pan. Follow the same guidelines with the paper towel. If you dare to skip this step, you'll regret it. The oil on your potatoes won't be enough to keep them from sticking to the pan. Trust me, grease your pan.
- Transfer wedges to your pan, making sure to give each wedge some space. Cook for 20 minutes, flip your wedges and cook for another 15-20 minutes. I have found the thinner the wedges the more well done they are. If you stick to thicker wedges, they will be perfectly done at the 40 minute mark. Shake a bit more salt over the hot wedges.
