Tuesday, April 25, 2017

The mighty potato wedge!

It is a rare event that I make a simple dinner and my family cannot get enough of it. They wolf it down, ask for seconds and thirds, clean up the pans – nothing left.
I had planned baked chicken and potato wedges as a Monday dinner – but strep throat came to visit our house. Quite the unwelcome visitor - I might add. All plans for dinner were canceled. A few days of antibiotics – everyone back to some sort of normal – let’s bake some chicken and spuds!
These red potato wedges are amazing. They don’t have as much oil as some recipes I’ve seen and they have flour. Huh? Yes!! Coating the foil with oil and shaking the potatoes in the flour and spice mix makes for an amazing lightly coated potato. They take a while to bake – 40 minutes, but if you are baking the chicken too, it’s pretty much a hands-off meal. Next time I should make twice as many! We have a local grocery store (Berkot's) that is known for their fried chicken and potato wedges – Andy even said these wedges beat Berkot’s, that my friends is HIGH praise. For someone whose appetite was “off”, he sure ate a lot of wedges.

Baked Red Potato Wedges
6-8 red potatoes, cut into lengthwise quarters (each potato cut into 8 wedges)
3 tablespoons flour
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
3-4 tablespoons olive oil

Preheat oven to 450 degrees. Grab a large baking sheet with edges (I just used a 15x10x1" cookie sheet) and line with aluminum foil. Pour olive oil on top of the aluminum foil and spread around the foil.
Combine all dry ingredients into a bag–either gallon-sized resealable plastic bag or paper bag - and add a few potatoes at a time. Shake to coat well. Place the potatoes coated side down into the oil in the pan.

Continue doing this until all the potatoes have been coated and placed in the oil. Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and, if desired, sprinkle with salt. Serve hot.

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