We don’t do near enough side dishes around here. But here is a good potato dish that brings the goodness of French Fries with the nutrition of a baked potato. Herb Potato Wedges are simple and delicious.
Baking Mats
We recommend using silicone baking mats on your baking sheet. You will probably see this recommendation more and more. I usually put foil on my baking sheets to save cleanup. But these mats are much more useful and can go through lots of baking before they have to be replaced. They have a textured surface that allows more heat and air to circulate around the potato wedges. If you don’t have silicone baking mats, you can wad up some aluminum foil and then smooth it onto the baking sheet to create a wrinkled surface to lift the potatoes up slightly off the surface of the baking sheet.
So, besides a baking sheet, you’ll need a large mixing bowl and later a spatula to turn the wedges in the oven.
For ingredients, it’s a very short list and probably all things you already have in your kitchen. This recipe calls for Russet potatoes, but I’ve successfully made a batch using red and gold potatoes, although not cut into wedges.
Get Your Wedgie On
I like the wedges because they eat like French fries but have more meatiness to them, more potato flavor. I also like the idea that the skins are still on the potatoes, adding to their nutritive value. They are a great accompaniment to even a simple sandwich or a piece of fried chicken.
This recipe is one of my favorites because it is so easy and the oven does all the work. You can easily make variations on this dish to satisfy all kinds of tastes, depending on the spices you use. Herbs are always a big part of any variation on this dish and really almost any combination will do as long as it’s a spice mix you like. Feel free to experiment and branch out.
But right now, let’s try the basic recipe (click link for easily printable recipe).
Prep Your Ingredients
Start with two large, oblong Russet potatoes. As usual, wash them and pat dry. If you’re using any other kind of potato, just cut it into large chunks. Remember that the more eve you cut them, the more evenly they will cook.
Also, preheat your oven to 425 F, then line a baking sheet with a baking mat or the prepared foil if you don’t have a mat.
Cut the Russets in half lengthwise. Turn all the halves onto their flat side. Using a sharp chef’s knife, cut the halves lengthwise into thirds, forming wedges. You get six edges per potato or a total of 12 for the whole thing. That’s at least two servings of meaty baked fries.
In the mixing bowl combine a tablespoon (or more) herbs, a hefty pinch of paprika, salt and ground black pepper to taste. Toss in the potato wedges and mix until all the wedges are coated in the oil mixture. Then spread the wedges on the covered baking sheet as evenly as you can, making sure all the wedges are on a flat side. The more room you can leave between them the crustier they will get.
Ready, Set, Bake
Bake in the preheated oven for 15 minutes. Flip the potato wedges onto their other sides. Continue baking until they are golden brown with edges starting to get crispy, about 20 minutes more.
If you are doing another type of potato, bake them until they turn a light brown and are cooked through.
You can serve these with a side dipping sauce. Just take ketchup, mayo, a few drops of Sriracha and mix them well in a small bowl.
