Wednesday, April 24, 2013

Baked Potato Wedges

I think the title of this recipe explains itself, Baked Potato Wedges.  I admit I nearly spelled wedgies instead of wedges as I was typing up this post.  LOL  I can't believe I haven't made these baked potato wedges before because its so easy and delicious.  You really should try seasoning them with old bay spice too - it's a Maryland thing to season your fries (and anything else) with old bay.  Bay fries are amazing and I also sprinkle old bay on my corn on the cob too!  Try it sometime.  It was a Meatless Monday meal this week so I served these baked potato wedges with an avocado salsa topped veggie burger (Morningstar Spicy Black Bean Burger).  Enjoy!      

Baked Potato Wedges

2 large russet potatoes
olive oil
old bay spice (optional)


Preheat oven to 425 degrees.

Scrub potatoes clean, no need to peel them!  Cut potatoes in half lengthwise, and then cut each half into thirds.  If the wedges are long, you can cut them in half too.

Place potato wedges onto a baking pan.  Drizzle potatoes with olive oil and season with salt and pepper.  Toss to coat the wedges.

Arrange potatoes in a single layer, cut side down.

Bake for 20 to 25 minutes and flip potatoes to the other cut side.  Bake additional 15 to 20 minutes.  The potato wedges will be browned and crisp on the outside and tender inside.

Season with additional salt and old bay spice if desired.

Serves 2 to 4.