Recipe: Potato Wedges
For the past few months, potato wedges have been a staple in my diet. This should come as no surprise to those who know that potatoes are basically my favourite food. But the reasoning for the potato wedges? Well there are three reasons. One, they’re easy to prepare. Two, they taste delicious. Three, they fill me up.
In preparing the potatoes, it doesn’t really matter if you peel them or not; it’s simply a matter of preference. I typically peel them, but if you want to keep the skins on, just make certain to remove any blemishes or growth, and always wash them under running water.
-Prepare potatoes by cleaning or peeling them.
-Cut the potatoes up into bite-sized or wedge-sized pieces and lay out on a pan.
-Drizzle olive oil on top of the potatoes.
-Sprinkle spices on top. (I generally opt for lots of salt, rosemary and chili flakes.)
-Place in the oven and cook for 20-30 minutes at 350 F (~175 C). This can be modified based on how crispy or not you want them.