Superbowl Extravaganza: Seasoned Potato Wedges

5 Feb

I’ve been making fries, like the ones in this post, for about 1 year and 1/2 now. Like other times in my life, I’ve come across a better way to make them. And this is a case of learning on the job. These potato wedges make my french fries look so average! And you won’t believe the trick I learned to make them crispy outside and soft inside without frying them!

*Note: Due to a photo editing error, these pictures are smaller than usual, sorry!*

First, pre-heat your oven to 425 and then fill a medium sized pot with water and  bring it to a boil.

Next you’ll need to peel your potatoes. For two of us, I used four small-medium russet potatoes.

After peeling them slice them in half, then again, and then again. So you’ll have 8 pieces for each potato.

Once you have cut all your potatoes, add your potatoes to the pot. By boiling them first, we are allowing them to cook so that the inside will be soft and the outside will remain crispy from the oven.

While the potatoes boil, its a great time to get your other ingredients ready. I like to blend all my seasonings together and then add them at once to the potatoes. For this seasoning mixture, you’ll need 1 1/2 tsp onion powder, 1 tsp garlic salt 1/2 tsp garlic powder, 1/2 tsp pepper, and 1 1/2 tsp chili powder. Yes, chili powder is the great and secret ingredient to these potato wedges!

After about 5-7 minutes in the pot, drain your potatoes and let cool slightly. For the next step, you’ll be putting them into a plastic bag, so you won’t want them boiling hot for that!

Grab a bowl and a gallon sized plastic bag. Roll over the edges so its easy to add to the bag.

Then carefully add the hot potatoes to the bag. Make sure they aren’t too hot, otherwise they will melt the plastic. Whoops!

Then grab your olive oil and add around 2-3 tablespoons. I eyeballed it and just added it straight from the bottle. Don’t do this unless you are familiar with the speed that the oil comes out of the bottle.

First, shake up the potatoes with the oil. The bag will be hot to the touch, so use caution when handling it. After the potatoes are evenly covered with oil, place the bag back in the bowl, open it back up, and roll the edges again.

Now add the dry seasoning mixture from earlier.

And then shake it, shake it, shake it. (Once again, carefully…that is!)

The potato wedges should look like this once they are fully and evenly covered with oil and seasoning.

Open the bag and then wiggle the bag across a cookie sheet to get all the wedges out in the most mess free, and fastest way possible.

And then separate them before they go into the oven.

Put them in the oven for 20 minutes. If you’re not too busy, get them a flip half way through. Another trick for crispier skin is to put them under the broiler for about 2 minutes before you take them out. I left them in about 10 seconds too long, but my husband loves burnt things (go figure – he loves it when I burn stuff??).

These are so good, you can eat them without ketchup! They’d also be great with a chipolte ranch or BBQ sauce.

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2 Responses to “Superbowl Extravaganza: Seasoned Potato Wedges”

Trackbacks/Pingbacks

  1. Superbowl Food Extravaganza! « Dish Dash Dime - February 5, 2012

    […] Potato Wedges […]

  2. Turkey Bacon Sliders « Dish Dash Dime - February 13, 2012

    […] a meal, serve these with Seasoned Potato Wedges for a meal that any family will […]

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