The Great Potato Project of 2015 continues! This time, I’m roasting potato wedges to go with some backyard BBQ. Roasting potatoes is easy and much healthier than frying. Though we know, deep in my heart, there is a fondness for all things battered and fried, we *are* striving to be more health conscious and these roasted potato wedges are just as delicious as their fried counter-parts. I promise!
Most recipes for roasted potato wedges call for cutting a whole potato into six pieces. I like my wedges a bit smaller, so I cut each potato into eight pieces. Plus, eight wedges is a nice serving size and makes you feel like you’re getting a little bit more!
The most challenging part of making potato wedges is cutting them into uniform pieces. The process isn’t too complicated and it helps to have a sharp knife! First, scrub your potatoes well. Pat them dry with a towel and get out your cutting board. I guess you can tell my cutting board has seen a potato or two in it’s lifetime! Look at all those scratches. Hmm… perhaps it’s time to think about a new board or two? Anyway, the next thing you’ll do with your potatoes is cut them in half lengthwise. Lay the potatoes cut side down on your board. Now, cut each potato in half again, lengthwise. You’ll have four pieces.
Then, cut each piece in half again, lengthwise, but instead of cutting straight down at a 90 degree angle, you’ll cut at a 45 degree angle. It’s a bit tricky to describe. Place your knife against the skin side of the potato, about halfway between the cutting board and the top of the potato. Cut sideways toward the pointed edge of the potato. Does that make sense? This gives you the classic wedge shape, rather than cutting straight down again, which would give you a baton (stick) shape.
Beautiful! Take a deep breath and smile. The rest is easy!
Toss your wedges lightly in olive oil and sprinkle generously with seasoning salt and freshly cracked black pepper. You can also add a bit of minced garlic or your favorite steak seasoning on the fries. Have fun with the flavors you and your family will like best! Place the potatoes in a single layer on a baking sheet lined with parchment paper or a silpat mat.
Roast the potato wedges at 425 degrees F. for 10 minutes. Remove from the oven and flip the potato wedges over. Return to the oven for another 15 minutes or until the potatoes can be pierced easily with a fork and are golden brown.
Pile all the roasted potato wedges on a serving plate. Sprinkle a bit of parsley over the top for color! Eat them plain or serve with ketchup or ranch dressing!
Now that’s a side dish worthy of a backyard BBQ! Enjoy!
Roasted Potato Wedges
- 4 Idaho Russet Potatoes
- 2 Tablespoons Olive Oil
- 2 teaspoons Seasoning Salt
- 2 teaspoons freshly cracked pepper
- 1 teaspoon chopped flat-leaf parsley for garnish
- Heat oven to 425 degrees F.
- Line a baking sheet with parchment paper or a silpat mat and set aside.
- Cut each potato into eight equal wedges.
- In a large bowl, toss cut potato wedges with olive oil, salt and pepper.
- Place potatoes in a single layer on prepared baking sheet.
- Place in pre-heated oven for 10 minutes.
- Remove potatoes from the oven.
- Flip the potatoes over.
- Return to the oven and continue to roast for an additional 15 minutes or until wedges can be easily pierced with a fork.
- Remove from oven and place on a large serving platter.
- Sprinkle with parsley and serve.
Potato Project 2016:
10 lbs = 28 potatoes
Potatoes used in this recipe: 4
Current Potato Count: 22
Recipes so far: 2
Check out all the other Potato Project Recipes!