Potato Wedges!!

A little information about me...I love potatoes. Never met a potato I didn't like (except for this weird Mediterranean recipe my mom made once...yuck!). Every so often, I crave French Fries but don't want to deal with the mess. This is an easy, quick, tasty, and probably much healthier alternative.

Ingredients:
- 3 Russet potatoes (Make more, make less, doesn't matter to me! I also leave the skin on.)
- Seasonings: Salt, pepper, garlic salt, chili powder, Essence (Yes, like Emeril....it's delicious and you'll start putting it on everything!)

Directions:
- Preheat oven to 420 degrees.
- Cut the potatoes in half the long way, then cut four wedges out of each half. (8 wedges per potato)
- Put potato wedges into large mixing bowl or large Zip-Loc bag.
- Add enough olive oil to evenly coat the potatoes (about 1/4 cup)
- Sprinkle in a lot of seasoning (definitely needs a bit of salt, but use chili powder and Essence to taste) then use your hands to toss the wedges in the bowl until they're evenly coated with oil and seasoning.
- Lay potatoes onto a baking sheet flesh side down. It is important that all of the wedges by flat on the baking sheet. If they're not, they may not get as crispy and delicious.
- Place baking sheet in oven for approximately 30 minutes.
- Remove baking sheet and use tongs or a spatula to flip the wedges over so the other flesh side is face down on the tray, then place tray back in the oven for another 30 minutes.

 

*I'm a firm believer that the darker brown the potato is, the crispier it is, the better it is! Simply check on the potatoes often to make sure they're the consistency you want.

 

*You can also use this same recipe to make potatoes on the grill!! Just place the wedges flesh side down on the grill over medium heat and cover for about 15 minutes, then flip to the other side for another 15 minutes to get nice char marks. Then, move potatoes to a top rack so they are off of direct heat, and cook for another 20 minutes or so. Yum!