Baked Potato Wedges
I love potato wedges, and I prefer baked potato wedges to deep-fried ones because they are crisp, not oily and most importantly, very easy to make. The only work you need to do is to slice the potatoes, coat them with seasonings, and then you let your oven do its magic. These wedges make both an excellent side-dish or finger food on its own. Potato wedges taste good with minimal seasonings (just salt, pepper and any herbs of your choice), but if you like it hot, don’t forget to spice them up with a bit of cayenne pepper. The result was hot, spicy and really blissful.
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In this recipe, I used dried parsley, cayenne and bay leaf from Honest Vanilla. They are 100% organic, aromatic and comes in nifty pretty little magnetic bottles that will stick onto any metallic surface (eg. fridge door). Thanks Min for the herbs sampling!
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