Thursday, June 16, 2011

Crispy, Spicy Baked Potato Wedges

I love to cook with potatoes and I plan to use them a lot in the coming months. They can be used in so many ways, and with the price of food going through the roof these days, a potato is one of the cheapest foods you can buy.
These potato wedges are simple to make and they can be a side dish to just about any food you can imagine. It takes a lot of self control on my part to keep from eating them before I put them on the table for everyone else.
I can even serve these to my vegetarian/vegan friends. I like to leave the skin on the potatoes; it adds a lot of texture to the wedges and since the potato skins have a lot of vitamins, they’re also healthier. Double the amount of cayenne pepper if you want these wedges really really spicy (my sister would probably want me to triple the amount).

Ingredients: ( 3 servings)
3 large russet potatoes (1 per person)

Spicy Marinade:
2 1/2 tbs canola oil (vegetable oil)
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp crushed cumin
1 1/2 tsp dried crushed oregano
1 tsp dried basil
3/4 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp cayenne pepper (optional)

In a small mixing bowl, combine the oil and all the spices. Whisk constantly with a fork while adding each spice, to keep them from forming clumps in the marinade.
Preheat oven to 425 degrees F while you scrub and rinse potatoes, until all the dirt is washed away (they will get several shades lighter when you’re done).
Cut the potatoes lengthwise in as many wedges as you want (if you cut them into 4 wedges try to do the same with all the potatoes; different sized wedges will not cook evenly).
Place the raw potato wedges into a large ziploc bag, then pour the marinade in. Seal, removing as much of the air as possible and work the marinade into all the potatoes with your hands. Keep the potatoes in the bag until just before cooking.
Place all the potato wedges onto a greased shallow baking pan.
Bake 25 to 35 minutes, turning once halfway through. You can test the potatoes with a sharp knife while in the oven to see if they are cooked all the way.

Prepared on 2011-06-05 (Tulsa, OK), Photograph by Michael Findley


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