Recipe for Roasted Potato Wedges
It’s finally Friday, yahoo! Any fun plans? I have the day off so I am catching up on house cleaning and errands. Tonight I am going to meet up with two of my food blogging friends for dinner. Kalyn, of Kalyn’s Kitchen, is having me and Chris, from Mele Cotte, over for dinner. It should be a fun night.
My dad is flying in late tonight from Illinois. He is only going to be here for the weekend, but I will take what I can get:) We plan on going to the Farmer’s Market Saturday morning and we might try a hike later on. We will pack in as much fun as possible.
Today I am sharing an easy recipe for roasted potato wedges. They are the perfect side to so many dishes. Adults and kids love them too. You can keep it simple and flavor them with salt and pepper, or you spice things up with Cajun spices, chili powder, cumin, etc. I like to add fresh rosemary and Spike seasoning. You can serve them plain or with dipping sauces. Roasted potato wedges are a healthy alternative to French fries. They are tasty, easy, and cheap too!
Have a great weekend everyone!
Roasted Potato Wedges
- 4 potatoes, washed, scrubbed, and cut into wedges (we leave the skin on)
- Olive oil
- Salt/pepper (use other seasonings if you wish)
1. Preheat oven to 400 degrees.
2. On a baking sheet toss the potato wedges with a little bit of olive oil. Season with salt and pepper. Use additional seasonings if you wish.
3. Spread out the wedges on the baking sheet. Bake for 45-50 minutes. Make sure you toss and turn the wedges every 10 to 15 minutes. You want them to be a little crispy.
4. Serve plain or with dipping sauces such as ketchup, bbq sauce, etc.