It’s the weekend. Sit back and enjoy some of these easy-to-make and quite delicious potato wedges using the recipe provided by my good friends Davis and Sonja. Here are their instructions:
1. Preheat oven to 450
2. Scrub a few potatoes so that no clumps of dirt are evident.
3. Cut potatoes into wedge-shaped pieces and place in a bowl.
4. Dump two or three tablespoons of olive oil into the bowl and toss the potatoes with your fingers so that the potato surfaces glisten seductively in the dimly-lit kitchen.
5. Throw in a bit of salt and toss until the glistening wedges are evenly salted.
6. Line up the wedges on a cookie sheet (skin-side down when possible) so that no potato overlaps another.
7. Bake for about 25 minutes or until fork tender and deliciously crisp on the outside.
Let cool for about three minutes to avoid burning your mouth on each crispy nugget.
This is a wonderful snack for a nippy winter day. Here’s another trick: instead of messing about with a knife to cut the wedges, use an apple corer/slicer. I find that it works better if you cut the potatoes in half first, then slice them. OK, one of the slices will be cylindrical, but I’m sure you can live with that.
Enjoy!
Sheldon–please don’t encourage people to tolerate cylindrical nuggets among their potato wedges! The beauty of the symmetical wedges scintillating on the cookie sheet is part of what makes Yummy Potatoe Wedges great.