We love potatoes here at our house, in any way shape or form. I may have told you this already or at least in any case I don't think I've ever made a secret of it!
My man is a meat and potatoes man and I am a potato woman . . . a day without eating a potato in one way, shape or form is just a day that is sadly lacking for me!
The frozen food aisles of the grocery store are filled with bags of frozen potato wedges. You know what I mean . . . right next to the chips, but cut into chunky wedges with the skins left on, and soaked in artificial flavours, trans fats and colouring agents.
Why settle for something that's not all that great tasting, or even good looking, when you have a really delicious alternative at your fingertips???
These tasty little wedges are very simple to do. The hardest part will be slicing them down through without going all the way through the skin, but never mind if you miss a few times . . . those extra little bits get nice and crispy and extra delicious if I don't say so myself!
A lot of people like to serve their wedges with a dip of some sort, usually a sour cream dip. Even McDonald's sells their wedges with a sour cream dip. You know why that is???
It's coz they are a sadly lacking in flavour and texture. At least that's my opinion! These are infinitely better and you won't be looking to mask the lacklustre flavour with a dip of any kind.
You'll be chowing down on them just as they are! (Note these are not calorie free, but then again . . . nothing really tasty ever is!)
*Baked Potato Wedges*
Serves 4 to 6
These delicious potato wedges are a bit more trouble to put together than others, but trust me, the end result is well worth the effort. Crispy edged potatoes, with a combination of delicious flavours that go right down to the skins.
4 TBS butter, melted
2 fluid ounces of tomato ketchup (1/4 cup)
1 tsp prepared french mustard
1/2 tsp paprika
1/4 tsp salt
1/4 tsp freshy ground black pepper
4 large baking potatoes,unpeeled
Preheat the oven to 220*C/425*F/ gas mark 7. Combine the melted butter, ketchup, mustard and seasonings.
Scrub the potatoes and dry well. Cut each into 4 wedges. lengthwise. Slash each wedge crosswise at 1/4 inch intervals, but don't cut all the way through the skin. Place on a foil lined baking sheet. Brush with 1/3 of the butter mixture.
Bake for 35 to 40 minutes, until the potatoes are fork tender, with crispy browned edges. Baste periodically with the remainder of the butter mixture.