Potato wedges, a hearty cousin to the French fry, are typically baked instead of fried. A properly cooked potato wedge has a crisp exterior and a creamy interior similar to a baked potato -- and seasoning brings out their flavour. But since the wedges aren't fried, they require a minimal amount of oil so the seasoning sticks.
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Things you need
- Vegetable brush
- 4 medium potatoes
- 1 tablespoon olive or canola
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1 teaspoon rosemary, oregano, thyme or sage
Wash the potatoes under running water. Scrub the skins lightly with a vegetable brush.
Cut the potatoes in half lengthwise. Cut each half into four lengthwise wedges.
Place the wedges in a mixing bowl. Drizzle oil over the potatoes and stir until evenly coated.
Sprinkle salt and pepper on the potatoes. Add rosemary and garlic. Combine any combination of oregano, thyme and sage instead of or in addition to the rosemary.
Stir the wedges until they are thoroughly coated.
Tips and warnings
- Bake seasoned potato wedges at 218 degrees Celsius for 20 minutes on each side. Otherwise, you can cook them on a foil-lined grill for 10 minutes on each side.
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