Crispy Seasoned Potato Wedges

One of my resolutions for the upcoming year is to waste less food. I’m the kind of person who has sensory overload at the grocery store and ends up buying million things. You bet I would have stocked up on nearly every fruit and veggie on sale that day. Unfortunately, it’s hard for two people to get through 20 pounds of produce in a week. Furthermore, we are usually traveling on the weekends, meaning we aren’t cleaning out the fridge.

I’ve gotten sick of not only wasting money, but wasting food. So over the last few weeks, I’ve been making less frequent, smaller grocery store runs. We’ve been trying to use what we have on hand before making the trip to the store. So far it’s been working pretty great. Though, it’s disappointing to find a smaller produce variety.

Guess I’ll have to start opting for more frozen fruits and vegetables.

In going through my cupboards this week, I found a bag of russet potatoes. These potatoes are going on their last leg. The skin is starting to wrinkle and a few roots have started branching out.  You bet these were on my list for dinner. I’m normally a mashed potato kind of gal. But tonight, I just wasn’t feeling it.  Still recovering from all the holiday food I suppose.

So it had me thinking, what could I pair with my leftover pork chops? That’s when it hit me, why don’t I throw together some Crispy Seasoned Potato Wedges. They are a food I so often forget, but so thoroughly enjoy.  That is as long as they have a super crunchy outside and fluffy inside.

Yum.

There isn’t a whole lot of prep work that goes into these wedges. I grabbed what was left of my potatoes and started cutting into wedges. After I rinsed them of course. Depending on the size, I got 6-8 wedges per potato.  I tossed all the potatoes into a large mixing bowl. Then drizzled with olive oil and threw in the seasoning. When everything has been added to the bowl, I literally start to toss the potatoes until everything is evenly coated.

Once they are coated, I toss them on a pre-greased baking sheet. In my case, aluminum foil. I know, I know. I was just preaching that my resolution was to waste less. I’ll admit, I’m still a work in progress. It was a lazy moment. A moment of weakness I guess. The dishes were just finished and I couldn’t bear to wash another pan.

Don’t make my mistake. Skip the foil.

For those also trying to waste less in 2018, I recommend getting an oil spritzer. I like this one here. You can refill it with your oil of choice instead of buying those spray cans. It also helps with portion control, keeping the calories down.  Check it out!

When they are ready to go, throw them in the hot oven. Depending on the oven, they will take 30-40 minutes. I recommend flipping halfway through so both sides get nice and crispy. The Crispy Seasoned Potato Wedges should be nice and golden brown before removing from the oven.

If they are nice and golden, pull them out and serve with your favorite dipping sauce. Some of my favorites include plain Greek yogurt (sour cream substitute), sriracha aioli, or some good old-fashioned ketchup. The list could go on really. In all honesty, you may not even need a dipping sauce. They are perfectly seasoned and tasty all on their own.  But you decide!

So as per usual, get dipping! Throwing this together for your family this week? Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram.  I’d love to see what you all bake up. Happy eating!

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