Sometimes a recipe can be as simple as it goes. This recipe for baked potato wedges goes on my top ten recipes for easy, tasty, family friendly, simple and goes-with-anything recipe.
It is also one of those recipes that is useful for breakfast, snack, lunch, dinner, and appetizer and...Eh... perhaps not dessert :)
For years and years I thought that making oven roasted potatoes was so easy that, duh, you don’t need a recipe...
But my potatoes just became mushy and broke, while all the good stuff was stuck in the bottom of the pan, and I just gave up even trying to make them anymore...
But one day... On the outside of a bag of potatoes was a recipe that helped me understand me the extremely simple solution to my dilemma:
Dang! Just let them be!
So, as the potatoes get ready in the oven- make sure it is the right temperature of course, set a timer and then go and read a book or something, but don’t poke around and try to turn the potatoes, just leave them to cook on their own.
One tip though; don't be too greedy! Make sure you don't over crowd the pan. The potatoes need some air between them, otherwise they'll simply boil.
The potato wedges can be seasoned with any herb you like or have available. I love for example thyme, oregano, basil, tarragon... or use a mix if you like.
In this recipe I have used rosemary which grow in my garden, and goes really well with potatoes.
Oven roasted potato wedges goes with almost anything, but are especially nice with:
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