This past weekend, my husband and I had our daughter’s dedication. We were fortunate enough to have a lot of family come to the Dedication and back to our house afterwards for a lunch. We did Italian beef and chopped salad as the main portion of the meal. We ended up having a bit of a dobacle with the beef. I got enough for 20 servings (because we had 16 adults present and thought the salad would compensate) – but apparently, those serving sizes are based on children sizes or something, because we ran out in the middle of the meal! Whoopsies.;) So my hubs ran to the nearest Buona Beef (in record time) and grabbed another couple of pounds of Italian beef. We then went from a beef famine to a major surplus, and as much as we tried to force people to have another sandwich (and cake. we had so much cake. can you repurpose cake leftovers??), we still wound up with a good amount of leftover Italian beef. This is never a problem in our house, as it is one of our favorites, and Isla seems to have taken a keen liking to it as well. People were quite surprised at how much she consumed of it yesterday, but she is my daughter, after all.
All that being said, we ended up having it again for lunch today. We needed a side for it, because we went through the sides from yesterday, so I decided to make some potato wedges because they are quick, easy, and delicious. I’ve been asked for this recipe a couple of times, so I thought I’d share it today.
The great thing is, they only take 30 minutes to bake in the oven with a couple of minutes of prep time! And they’re healthier than french fries since they are baked with olive oil (rather than fried in a frier with vegetable or canola oil). This recipe is for 2 servings, since I was just making it for Eric and I today, but you can easily double (or even triple it) it using two large pans. FYI, I use 1 medium size russet potato per person.
- 2 russet potatoes
- salt & pepper
- extra virgin olive oil
- Seasoning of your choice*
*I used cajun seasoning as my seasoning of choice today but you could use garlic powder or italian herbs or leave them plain as well.
(Preheat the oven to 450 degrees). Rinse your potatoes thoroughly and cut down the middle. Halve that portion, then cut 3 wedges on an angle from that half (so each half of a potato should yield 6 wedges). See photo below.
Make sure you have enough room on your pan so that all of the potatoes can lay flat (none of them should be layered on top of one another). Coat with a layer of olive oil. I probably use about 3-4 tablespoons of extra virgin olive oil for 2 potatoes.
Layer on as much seasoning as you like. I like a lot of seasoning, so I used probably about 1.5 tablespoons of cajun seasoning. If I go the garlic powder route, I use less (because it’s a stronger flavor). I also add salt and pepper (easy on the salt). Once you add all of the olive oil and seasoning, I toss all of the potatoes together with my hands a few times so they are evenly coated. I make sure that the potatoes are in an even layer with one side down on the pan – this is how they get nice and crispy.
I then bake the wedges in the 450 degree oven for 20 minutes. I take them out and flip every one of them over, so they can get nice and crispy on the other side. Then bake for another 10 minutes, and that’s it!!
(This is what they look like when they are ready to flip over).
They pair great with sandwiches, burgers, or any items off the grill. You can also add some shredded cheese to them for the last 3 minutes or so of cooking if you like cheese fries. Those are really delicious! I usually use sharp cheddar if I’m doing cajun wedges and if I’m doing garlic wedges, I do parmesan (cuz garlic parmesan? yes please).
I hope you enjoy!