Mom’s hip tater wedges

On the days of the week when I need to do my drop-off and pick-up in the evenings, I would cook something simple that I can chuck into the oven to work its magic while I’m out, and when I get home, dinner will be ready and we can all dive straight in.

I have an impatient brood. When they’re ravenously hungry and potatoes are on the menu, they get even more so. I know I can always bank on potatoes. And these crispy, spicy potato wedges are a hit in our household.

Here are my ingredients for 4:

  • 8-10 russet potatoes, cut into wedges
  • your favorite spice and herb mix (I used Cajun)
  • 5-6 glugs of olive oil
  • salt and pepper, to taste
  1. Microwave or boil the potato wedges for 15 minutes to soften them. I find it easier to microwave them.
  2. Meantime, add olive oil to the spice and herb mix. Season generously with salt and pepper.
  3. Toss potato wedges in the mix till well coated.
  4. Preheat oven to 425F.
  5. Arrange wedges on baking sheet lined with aluminium foil.
  6. Bake for 30-40 minutes or till crispy and golden brown.

Here they are, soft on the inside, crispy-crunchy on the outside. Exactly what a potato wedge should taste like.

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