Potatoes equal comfort food, right? Right. We can all agree. Well, after my sleepy community got blasted with snow all last night, comfort food was definitely on the books. These Crispy Roasted Potato Wedges went perfectly with some chicken for a snow day dinner.
First, a walk up to the store in the fresh air. There is something almost magical about the air after a big snowfall. And don’t get me started on the sound of the snow crunching underfoot. It’s a feeling and a sound. I love it and yes I’m crazy.
After my jaunt to the store ( picking up limes for the chicken ), I got to work on these taters! Of course, I didn’t invent roasted potatoes and I’m sure everyone has at least one or two recipes in their arsenal in that department, me included. I’ve even got a Roasted Rosemary Potato recipe on the Honour System already! Yum by the way. 😉
These wedges are a little different. There is a restaurant chain in BC, where I grew up, called Red Robin’s. Kind of a little diner style/family type eatery. They served unlimited fries with sandwiches and they were larger wedges which were quite the variance from the shoestring, thinner types you would receive at other restaurants. I actually preferred the wedge style. The crisp edges and puffy skin was so good. This is what I was craving on this snowy day.
I coated the potato wedges with brown rice flour and some seasonings by shaking them in a large Ziploc. Then I added some olive oil and shook again. Anyone remember Shake n Bake as a kid? Do they even still sell that stuff? I’m sure it nothing more than a chemical cocktail. Yikes. I did love shaking it around though. 😉
No worries with this spice blend for my potatoes. Using all lovely organic spices and flour sets my mind ease.
Even spacing and a super hot oven bring out that perfect level of crispness.
Swipe them through a mound of ketchup or douse them in vinegar. Heck, do both if you want. You made them after all. Crispy, warm, delicious good-for-you-stick-to-your-ribs potatoes. Gotta love that comfort food.
Adapted from the Oh She Glows Cookbook.
As an Amazon Associate I earn from qualifying purchases.
- Heat your oven to 425 and line 2 baking sheets with parchment paper
- Slice the potatoes in half, then quarters, then eighths. Try to keep them as even as possible
- Place them in a large Ziploc bag and sprinkle with the flour and seasonings. Seal the bag and shake the potatoes really well to coat. Add the oil to the bag, re-seal and shake again, really well
- Place your wedges on the lined baking sheets, leaving the width of your fingertip between each to space them evenly
- Roast for 10 minutes, flip them over and roast for an additional 15 minutes
- Enjoy right away for optimum crispness