Crispy Baked Potato Wedges

This is the recipe that’s hardly a recipe.

I’m really starting to see that exposure to fresh, whole, homemade foods has beneficially developed Emma’s and Katie’s tastes. For example, they enjoy our homemade hot chocolate made from steamed milk so much that when we go out, they choose to not drink hot chocolate made from water and powder. They are so enamoured with steak done on the Big Green Egg (BGE) that they don’t particularly enjoy steak when we eat out. Ribs? Don’t even try to offer them unless they are G’s and straight off of the BGE. And for the longest time, Emma wouldn’t go near a french fry. I thought all children liked fries!

Then came these fries – freshly cut, simply seasoned and crisped to perfection. They come together so quickly and need little attention once they’re in the oven. Crisp on the outside and wonderfully fluffy inside, there’s just a hint of spice on the outside which makes them perfect with ketchup (for the kids), aioli (for the grownups), or simply on their own. We enjoy them with fish fingers (like the ones in these fish tacos) and peas or with steak or anything that could be improved with fries. So good.

No more soft or soggy oven-baked fries. These easy, perfectly baked fries will be a favourite at your table.

Crispy Baked Potato Wedges

(serves 4 as a side)

3 medium red potatoes, washed and scrubbed
1 medium sweet potato, washed and scrubbed
2 tablespoons olive oil
generous sprinkling of ground cumin, paprika, freshly ground black pepper and coarse salt

Cut each red potato lengthwise into 8 equal-sized wedges. Rinse them in cold water and place the rinsed potatoes into a small bowl. Fill the bowl with cold water and let sit for 15-20 minutes.

In the meantime, line 2 baking sheets with parchment paper and preheat the oven to 450F. Cut the sweet potato in half, and then take each half and divide each half into 8 equal-sized wedges. Drain the red potatoes and pat them dry.

Drizzle the olive oil over the potatoes and toss to lightly coat the potatoes. Sprinkle the cumin, paprika, black pepper and salt over the potatoes and toss to coat.

Place the potato wedges on to the prepared baking sheets. Be sure to leave at least a finger space between each wedge. Bake for 15-20 minutes and flip the potato wedges. Return the baking sheets back to the oven and bake for another 10-15 minutes. Remove from oven when crisp and serve while hot.

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