Oven-Roasted Potato Wedges
We have really had a doozie of a weekend, starting in Seattle at 5 a.m. on Friday and resulting in three solid days of go-go-go to get to Bend, acquire necessities, unpack, and get settled. We only brought essentials with us, as our “good” stuff has stayed in Seattle while we try to sell our house. That meant rolling into town and immediately needing a few big things: Bed, TV, and a washer/dryer. Turns out shopping isn’t that fun when you have to have things. (Though it is really debatable if any of those items aside from the bed were essential).
The boss around our house, our fussy – but lovable – grey kitty, has issued her stamp of approval on her new digs, and the “yes man,” our agreeable black lab has not missed a beat.
The first thing I “cooked” in our new kitchen was potato wedges, which seems odd when faced with such nice appliances. When you’re exhausted from moving, trying to figure out your random box labeling system that made so much sense when you packed but makes absolutely no sense on the other end of the move, and unpacking, cooking is not exactly top of mind. But, eating is a necessity, so, cooking was done!
I make these oven-baked potato wedges at least once a week. They are a nice side dish to a variety of meals, and provide a comfort-food feeling with no real guilt at all. Most importantly, they let 2Chili have ketchup, his favorite of the condiments. I prefer them with either Yukon Gold or red potatoes, but this day, I used run-of-the-mill Russets, and they were just great.
Oven Roasted Potato Wedges
Makes 3-4 servings
- 1 lb potatoes – russet, red, or Yukon Gold
- 1 tbs olive oil
- Salt to taste
- Preheat oven to 425 F
- Cut potatoes lengthwise into 1 inch thick slices
- Pat wedges down with a clean dish towel to remove as much moisture as possible (this important!)
- Cut potatoes into random wedges and place in a large bowl
- Pour olive oil over potatoes and toss to coat – add a pinch of salt if you desire
- Spread potatoes in a flat layer in a 9 x 12 baking dish (do not stack them if you can help it)
- Bake for 45 minutes until golden brown
Based on 3 servings with no added salt.