I haven’t had any fried food in almost two years, and I miss the hell out of french fries.
I’ve always been particular about my french fries; I was always all about Burger King’s fries, crunchy on the outside and soft on the inside. McDonald’s just wouldn’t do.
These potato wedges are pretty darn close to those Burger King fries I loved so much– nice and crispy exterior and fluffy potato interior. And since they’re low-fiber and not fried, they’re a lot more tolerable. This is one of my go-to recipes for movie night snacks, and I always have to make extra for everyone who says they “only want a few.” (Only want a few. Pssh. Wait to you try these; they rival Lays’ “betcha can’t have just one.”)
These potato wedges are super easy to make, and since they’re baked with a layer of olive oil instead of fried in peanut oil, they’re a lot healthier. I always use yukon gold potatoes, which have an incredible flavor and an extra boost of potassium.
A lot of recipes I’ve seen for potato wedges either require deep frying, or include mixing the potatoes in a bowl with a hefty dose of oil. I can eat olive oil, but only in small amounts, so I mix the potato slices in a bowl with a seasoning, put them on a baking sheet, and then lightly brush them with oil. This lets me control how much oil is used, which is advantage for me.
These potato wedges are versatile; I’ve eaten them with ketchup, blue cheese and hot sauce (which I can eat on really, really good days), and even as nachos with homemade cheese sauce (made with nutritional yeast), sour cream, skinned and seeded tomatoes, and guacamole!
Ready for some incredible better-than-fries potato wedges? Here’s how to make them:
- 1lb yukon gold potatoes, peeled
- 1/5 cup olive oil
- 1 tsp onion powder
- 1 tsp paprika (optional)
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Slice potatoes in half, and then into inch-thick wedges. Place on a pan lined with a silicone baking sheet and sprinkle with seasoning. Using a marinade brush, brush olive oil onto the tops of the slices.
- Bake for 45 minutes, or until golden brown and crisp on the outside.
- Serve immediately.