Saturday, June 6, 2009

Oven-roasted Potato Wedges

We ate potato wedges for dinner tonight and they were seriously the best I have EVER tasted! Every time I've attempted to make these in the past the potatoes took too long to get soft and the seasonings just weren't very good. I don't know what made tonight's dish so yummy but here are a few of the tricks I learned.

First, I boiled the potatoes for 5-10 minutes until they were just starting to get soft. This decreased the oven cooking time (Yay!) from 50 minutes to 20 at 450 degrees.

Second, I avoided using powdered onion soup or some other odd concoction of flavors. In a bowl I mixed some olive oil, onion powder, garlic powder, salt and pepper. Once the potatoes were drained I poured this oil mixture in and made sure the potatoes were thoroughly coated. Once the potatoes were spread on a baking dish I sprinkled some seasoning salt on top. These were so yummy they didn't need anything else!! 

The third difference from my usual potato wedge baking attempt was that we used FRESH red potatoes straight out of our garden. This was probably the real kicker in making the end product so delicious. Still, I was so amazed at the success of tonight's potato attempt I just had to record my 'recipe'.

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