The American Food Teaches How to Make Baked Potato Wedges

IMG_1492Every so often, you may be jonesing for French fries, but don’t want to eat the greasy stuff you find in restaurants, or worse, eat those overly salty cardboard sticks you get from McDonald’s. My baked potato wedges are a nice, easy, (relatively) healthy, and tasty alternative.

This post was inspired by an article I read called “Li Ka-Shing teaches you how to buy a car & house in 5 years”, only I’m not leaving out important details, like how Li Ka-Shing failed to mention you’re supposed to seduce and marry a rich guy’s daughter, and then get money from your new father-in-law for your business’ seed capital.

What you’ll need:

  • 1 small yellow-gold potato per serving
  • olive oil
  • salt
  • pepper
  • powdered cayenne pepper

Preheat your oven to 425 degrees, and preheat your baking tray in the oven.

Cut the potatoes into wedges, then parboil for about 3-4 minutes. You can check that they’re sufficiently boiled by running your fork through them; they’re done when you meet a little resistance.

Drain your potatoes and drop them back into the pot. Coat your potatoes with olive oil and seasoning. Potatoes need a bit of help, so definitely be generous with the salt and pepper. Add cayenne to your desired heat.

Place your wedges on your preheated tray. You should hear a nice sizzle as the wedges make contact.

Bake your wedges for about 12 minutes. At that time, take the wedges out and flip them over. Bake for an additional 12 minutes. Remove the wedges and drain on a plate covered with a paper towel and serve immediately.

 

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