Eating a burger without fries is like going to the movies and not ordering a big bucket of popcorn. Enjoying one without the other just doesn’t feel right.
I’m not a fan of deep-frying at home. Even when I open all the windows and turn on the exhaust fan, my house is small and the odor will linger for hours. So I tend to bake more than fry.
These wedges are perfect with a side of ranch dressing. Or if you’re a hardcore ketchup fan, I recommend stopping by your local specialty food store. You’ll be amazed at how many types of artisanal ketchup are out there right now.
- 3 large russet potatoes, scrubbed and rinsed
- 3 Tbl. olive oil
- 3 cloves garlic, minced
- ½ tsp. dried oregano
- ¼ tsp. dried thyme
- 1 tsp. paprika
- ½ tsp. dry chives
- ½ tsp. black pepper
- ½ tsp. kosher salt
- Preheat the oven to 425 degrees. Line a sheet pan with foil and coat with cooking spray.
- Cut each potato in half lengthwise. Cut each in half, lengthwise, again and into 4-6 equally sized wedges. Rinse the wedges in cold water and pat dry with paper towel.
- Add the potato wedges to a large mixing bowl with the remaining ingredients. Toss until all edges are coated evenly.
- Place the potato wedges, skin side down, on the foil. Make sure the space the wedges evenly to ensure crispy edges. Bake for 25-30 minutes, or until brown and tender. Serve immediately, sprinkled with more salt, if desired.