Because I am a reasonable human being, I obviously have a fondness for potatoes. As evidenced by my earlier post, it’s clear that I know my way around the potato-oven relationship. But there are only so many times that you want a plain old baked potato before you start feeling a bit adventurous. One afternoon I was feeling a bit peckish and discovered that I had a few potatoes leftover from my Baked Potato Soup adventure (coming later!) so I decided to experiment.
I decided I wanted… POTATO WEDGES (DUN DUN DUNNNNNN)
Ease of preparation: 1.5
Taste: 2.5
Feeds: 4-6
Taste: 2.5
Feeds: 4-6
These were quite good, and really hit the spot. In the future I think I may sprinkle some grated parmesan cheese on top part-way through the baking process to really make these bangin’.
Potato Wedges
Ingredients:
5-6 potatoes
2 tbsp olive oil
4 cloves garlic, minced
2-3 tablespoons pesto
salt and pepper to taste
5-6 potatoes
2 tbsp olive oil
4 cloves garlic, minced
2-3 tablespoons pesto
salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees
2. Wash and slice each potato into 8 wedges
3. Put wedges in a large bowl, top with oil, garlic and pesto
4. Toss until potatoes are coated evenly
5. Spread potatoes evenly in one layer on a greased (I love Pam) baking tray and season with salt and pepper
6. Bake for ~45 minutes, turning over potatoes once in the middle of cooking (this is when I might try sprinkling some parm over top of them
7. Go nuts!
1. Preheat oven to 400 degrees
2. Wash and slice each potato into 8 wedges
3. Put wedges in a large bowl, top with oil, garlic and pesto
4. Toss until potatoes are coated evenly
5. Spread potatoes evenly in one layer on a greased (I love Pam) baking tray and season with salt and pepper
6. Bake for ~45 minutes, turning over potatoes once in the middle of cooking (this is when I might try sprinkling some parm over top of them
7. Go nuts!