Friday, May 16, 2008

Simple Potato Wedges

Just to prove that I haven't been transformed into some sort of lettuce-eating-calorie-and-carb- obsessed rabbit lady, I've decided to "splurge"and make some hearty potato wedges to go along with tonight's dinner. Should be good, especially if they're roasted to a golden brown crispiness. After they're baked to their perfect hue, I'll then spash some malt vinegar onto them and sprinkle some salt on top, Brit style. And then I'll serve with a variety of dipping options; dijon mustard, honey mustard, horseradish sauce, BBQ sauce.....

Potato Wedges:
Wash and peel 4-6 potatoes cut into uniformly sized wedges. With a pastry brush brush 1-2 tbsp olive oil onto wedges. Sprinkle 1-2 tsp. garlic powder, 1 tsp. paprika, and a few pinches of salt on wedges. Bake in 450F oven, after about 1/2 hr. flip wedges over with a spatula- continue baking until they get to your perfect level of doneness.

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