You know a side dish is good when your family asks you to make it with every meal. We could be having spaghetti and they want these potato wedges. It’s actually my husband who is doing most of the asking, but the kids certainly agree that these little guys are addictive. I also like that it has basically replaced the bag of frozen fries. Just like my rant earlier in the year about over-indulging in snack stand french fries during baseball season (bacon-wrapped potatoes), I was beginning to feel reluctant to buy those bags of steak fries at the store to accompany a meal. We went through that stint of buying the sweet potato fries – trying to pass them off as healthier in our minds, but in the end it is still a bag of frozen fries. These wedges are so much better for you and so easy to make. I found the recipe in Cook’s Illustrated, and I have learned that it is pretty hard to mess up. So easy in fact, that my husband, not so innocently, said that I should make them for Thanksgiving this year. Now, I know he loves them, but he was just conjuring up past Thanksgivings, and all of our mashed potato mishaps. Cheap ricers gone wrong, burners not bringing the water to boil, vegetable peelers breaking, over salting, you name it. But I had an industrial ricer sitting on top of my fridge, waiting to step in and save the day. Plus, once I told my husband that he would have to share the wedges with 10 people instead of just three, he quickly changed his mind. Mashed potatoes came back onto the Thanksgiving menu real fast.
crispy roasted potatoes (adapted from Cook’s Illustrated)
3 TB canola oil
2 (24 oz) bags small golden potatoes, each potato sliced into four wedges
4 TB cornstarch
1 1/2 tsp garlic powder
fresh ground pepper
pinch crushed red pepper flakes
get started on the crispy roasted potatoes:
Preheat oven to 450 degrees. Slice the potatoes. On a large baking sheet lined with foil, coat with cooking spray. Add oil to baking sheet and place in oven. While pan is heating up, place potatoes in a large bowl and toss with cornstarch and remaining ingredients. Carefully remove preheated baking sheet from the oven, and tilt sheet to evenly coat with oil. Place potatoes, mostly cut side down in a single layer, and roast until browned on all edges, turning halfway through, for about 30 minutes. Add kosher salt and pepper to taste if needed.
note: potatoes feed 6-8 hungry people. We like to add grated cheese to them when they come out of the oven. Feel free to adjust the seasoning or add other spices to the cornstarch. It’s all good.
Gee, flavorsmack person, where do you get an industrial-sized ricer? :):) Yomamma