Continuing with our Fourth of July dinner, I made the most delicious roasted potato wedges and I want to share the recipe with you today. It is the simplest way in the world to make roasted potatoes and I'm sure you will want to give it a try.
I started with this seasoning mix from Concord Foods. These are usually found in the supermarket produce department. The directions could not be easier to follow. Preheat your oven to 400 degrees F. Place one tablespoon of the seasoning mix into a half gallon size Ziploc bag.
Add one tablespoon of oil.
I used vegetable oil, but you could use olive oil if you prefer. These turned out perfectly with the Wesson oil.
I used my fingers to incorporate the seasoning mix with the vegetable oil.
You will need three to five medium sized potatoes, or about one pound. Rinse them in a colander in the sink, but do not remove the skin.
Pat dry with a paper towel and remove from the colander to a board.
We want the potatoes cut into wedges lengthwise. So we start by cutting the first potato in half.
Then each half in-half again.
Then in-half again. So each potato will yield eight wedges.
I removed the potatoes from the board to a glass bowl while I prepared the baking sheet. You will want to move expeditiously because the potatoes will start to turn brown after awhile. If you want to prepare the wedges in advance, then place them in a glass container filled with water and refrigerate until you are ready to bake.
I used a regular sized baking/cookie sheet with a single layer of parchment paper to roast the potatoes.
Place the wedges inside the plastic Ziploc bag with the seasoning mix. Seal the bag and give it a hearty shake, rattle and roll. Be certain that all of the potato wedges are thoroughly coated with the mix.
Once you are finished coating the potatoes with the seasoning, pour them out onto the parchment lined baking sheet and move them around so that they are in a single layer. Get as much space as possible between each wedge. If some are touching, that is fine. Place the baking sheet into the preheated 400 degree oven for 15 minutes. After that time, remove the sheet and turn the wedges over. Place them again in the 400 degree oven for an additional 15 minutes.
Fifteen minutes later, you will have a tray of the most delicious roasted potato wedges you have ever tasted.
Our dinner plates were quite full and a little carb heavy. I served the chicken atop some leftover spaghetti, roasted potato wedges and a ramekin of catsup. A light sprinkling of parmesan cheese on the potatoes. That is optional but a nice presentation and quite tasty. No veggies for this dinner, but that's OK every now and then.
I started with this seasoning mix from Concord Foods. These are usually found in the supermarket produce department. The directions could not be easier to follow. Preheat your oven to 400 degrees F. Place one tablespoon of the seasoning mix into a half gallon size Ziploc bag.
Add one tablespoon of oil.
I used vegetable oil, but you could use olive oil if you prefer. These turned out perfectly with the Wesson oil.
I used my fingers to incorporate the seasoning mix with the vegetable oil.
You will need three to five medium sized potatoes, or about one pound. Rinse them in a colander in the sink, but do not remove the skin.
Pat dry with a paper towel and remove from the colander to a board.
We want the potatoes cut into wedges lengthwise. So we start by cutting the first potato in half.
Then each half in-half again.
Then in-half again. So each potato will yield eight wedges.
I removed the potatoes from the board to a glass bowl while I prepared the baking sheet. You will want to move expeditiously because the potatoes will start to turn brown after awhile. If you want to prepare the wedges in advance, then place them in a glass container filled with water and refrigerate until you are ready to bake.
I used a regular sized baking/cookie sheet with a single layer of parchment paper to roast the potatoes.
Place the wedges inside the plastic Ziploc bag with the seasoning mix. Seal the bag and give it a hearty shake, rattle and roll. Be certain that all of the potato wedges are thoroughly coated with the mix.
Once you are finished coating the potatoes with the seasoning, pour them out onto the parchment lined baking sheet and move them around so that they are in a single layer. Get as much space as possible between each wedge. If some are touching, that is fine. Place the baking sheet into the preheated 400 degree oven for 15 minutes. After that time, remove the sheet and turn the wedges over. Place them again in the 400 degree oven for an additional 15 minutes.
Fifteen minutes later, you will have a tray of the most delicious roasted potato wedges you have ever tasted.
Our dinner plates were quite full and a little carb heavy. I served the chicken atop some leftover spaghetti, roasted potato wedges and a ramekin of catsup. A light sprinkling of parmesan cheese on the potatoes. That is optional but a nice presentation and quite tasty. No veggies for this dinner, but that's OK every now and then.
