Perfect Potato Wedges
Potato wedges or French fries? I love both, but I have to say that potato wedges are my tater of choice. I love the soft, hot center, and the crisp, roasted outer layer. Dunk them in ketchup, toss with greens and olives for a salad, serve as a side dish for meat and veggies. There are a million things you can do with my perfect potato wedges, and they just look and taste that bit more elegant than typical fries. I also prefer my potatoes roasted over fried, because they don’t make you feel weighed down.
To arrive at the perfect recipe, I had to take one for the team and test out the recipe many different ways. They can’t be too soft on the outside, only browned on one side, or over or under seasoned. From an allergy perspective, I was surprised to see how many recipes or frozen brands included allergens such as wheat starch, soy, dairy additives, or cheese. My recipe for perfect potato wedges is free from the top 8 allergens, and gluten.
I like mine served with a splash of vinegar and flaky salt, and a side of ketchup.
Free from the top 8 allergens - peanut free, nut free, dairy free, soy free, wheat and gluten free, egg free, fish and shellfish free
3 russet potatoes, peeled and cut into eighths
1 tbsp. olive oil
salt and pepper to taste
1/2 tsp dried oregano
2 garlic cloves
Preheat the oven to 400F.
After peeling the potatoes, rinse off any grit and pat dry. Then cut into eighths and pat dry again. Toss the wedges onto a baking sheet lined with parchment paper and drizzle the olive oil over top. Use your hands to mix it up and ensure each wedge is evenly coated in oil. The potatoes should be oiled, but not drowning in oil. Spread them out evenly on the pan so there is no overlap. Sprinkle salt, pepper, and oregano on top. Toss two whole garlic cloves in for aroma; they do not need to be peeled.
Bake at 400F for an hour, then take the wedges out and flip them over, and bake at 425F for another 10 - 15 minutes. They should be evenly golden brown and crisp.