Sunday, March 9, 2014

Recipe: Italian Potato Wedges

So, it's a weeknight and I'm in a pinch for dinner. I'm tired of cooking the same old stuff, but not feeling super inspired. You've been there...right? Sometimes I feel like I live there if you know what I mean. I want the family to be happy, but they're so not into all of the fab Asian-inspired dishes that I'm into right now, so I'm looking for stuff that doesn't bore me to tears but will keep them happy too.

Enter Italian Potato Wedges.

I had potatoes. I had my own homemade version of Italian dressing mix in the cupboard. I had olive oil and an oven. BOOM. Quick side dish, tasty, no familial issues. Try 'em; you'll like 'em.

Italian Potato Wedges

  • 4 baking potatoes, scrubbed, not peeled 
  • 1 T. homemade Italian Dressing Mix (recipe below)
  • 3 T. olive oil
  • 1 Good pinch of salt (optional, depending on how salty your dressing mix is)

Preheat oven to 400-degrees with a rack positioned in the middle of the oven. Cut each potato in half lengthwise, then each of those in half, then in half one more time, resulting in 8 long wedges per potato. Place in a large bowl. Add dry Italian dressing mix, olive oil, and pinch of salt (optional) to bowl with potatoes and mix well with your hands (the kids love this part!) taking care to evenly coat the potatoes. Spray a large baking sheet with cooking spray or coat with a bit more olive oil. Place seasoned potato wedges on baking sheet, one of the cut sides down.

Place in oven and cook for 20-25 minutes, or until side touching the pan is brown. Turn all wedges over to place remaining cut side down. Bake an additional 10-15 minutes, until potatoes are browned and tender.

Homemade Italian Dressing Mix (And yes, you should totally make your own. It's crazy easy and way tastier than the stuff you get at the market):
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1 T. sugar
  • 2 T. dried oregano
  • 1 t. ground black pepper
  • 1/2 t. dried thyme
  • 1 t. dried basil
  • 1 T. dried parsley
  • 1/4 t. celery seeds
  • 2 t. salt
Place all ingredients into a resealable container. Mix well to combine. Store in a cool dry place.

To make dressing instead of using the dry mix, whisk together 2 T. dressing mix with 1/4 c. red wine vinegar and 2/3 cup vegetable oil. Store in fridge.

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