Easy Potato Wedges

I adore potatoes, in any shape or form.

Except boxed, dried or the faux potato things some fast food restaurants try to pass off as french fries.

These are real potatoes,  and they taste so good.  And they are so easy!  Just a little time to roast and you have potato perfection in the form of wedges.

Choose potatoes that are roughly the same size and cut into half lengthwise, then the halves into half and then those halves (or quarters more correctly…) into half.  Gosh, can I make something simple sound complicated!!

Take Two…

Cut your potatoes into halves and then cut the halves into four.  Always cut length wise.

You should have eight pieces from each potato.

Put the cut pieces into a bowl.  Add a dash of Italian seasoning and some garlic. Top with a good glug of Olive oil, and toss the potatoes until they are completely coated.

I usually do this in advance and let the potatoes sit in a covered bowl in the fridge until I am ready to cook them.

Heat your oven to 250 and spread the wedges onto a baking sheet in a single layer.

Cook until tender, I usually give mine a good hour and a half.

The turn the heat up to 450 degrees and give the potatoes around 30 minutes to crisp up.

When you bring them out of the oven squeeze some lemon juice over the wedges, sprinkle with a little sea salt (optional) and serve immediately.

Lemony roast potato wedges

I served these last with roast broccoli, crispy bacon salad and artisan buns.

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