Skip the Fries – Have Oven Roasted Potato Wedges
As a young newlywed and freshly transplanted from Louisiana to Colorado, I purchased a great deep fryer. It had a filter in the lid, and a basket that dropped into the oil when I turned the knob. Coming from the south, even my french fries were battered in flour and deep fried. But the gunk that fell off in the bottom of the flyer left a LOT to be desired when it came time to clean that deep fryer. #Yuck!
I don’t know when I quit frying food as much as I did in my younger days. I’m not sure if it’s something I decided to do or if something I just gradually quit doing it. I moved almost nine years ago. I had a HUGE collection of tins sitting on the top of my kitchen cabinets. I do remember how greasy and gross they were from sitting above the kitchen, gathering grease and dust for nearly five years. Maybe that was my turning point. It must have been, because I do know that I never used that deep fryer in this house. It was donated to a local thrifty shop not long after we moved here.
Whenever I can, I try to skip frying all together, but there are just some things that simply must be fried, like chicken and okra. However, it’s a rare occasion that either one ever happen.
After being diagnosed as a diabetic, last summer, I cut out potatoes for quite a while. Once I started eating them again, I realized, I lost my taste for french fries, especially when they come from a restaurant or drive thru. They just don’t taste good to me any more. A couple of months ago, I finally figured out the reason, they’re fried! I haven’t even fried french fries at home in nearly 20 years. My fries have been cooked in the oven for at least that long!
Unlike those deep f ried french fries, my Oven Roasted Potato Wedges are bursting with flavor! Brushed with oil instead of deep fried in it, they’re so much healthier for you. Not a fan of my flavors? Experiment with your own.
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Serves: 3-4
- 3-4 Large Russet Potatoes
- Olive or Vegetable Oil
- Mrs. Dash
- Garlic Salt
- Seasoned Salt
- Preheat the oven to 400 degrees F.
- Scrub the potatoes to remove any dirt and rough portions of the skin. (Peel if desired.)
- Cut potatoes in half lengthwise, then cut each half in thirds or fourths lengthwise.
- Place potatoes in a microwave safe dish and cover with water.
- Microwave on high for about ten minutes. (Microwave just decreases oven time.)
- Drain water from bowl. Add enough oil to coat potatoes well, but not dripping. Use hands to coat potatoes with oil.
- Place the potatoes on a cooking stone or sheet pan.
- Sprinkle each cut side of the potato with seasonings.
- Spread the potatoes in a single layer with 1 cut-side down.
- After 10 - 12 minutes turn potato to the other side and continue baking.
- Bake until they are golden browned, crisp outside, and tender inside.
- A fork or knife should easily pierce to the center of the potato to help determine tenderness. Time may vary depending on individual ovens.
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