We’ve been eating a lot of potatoes lately. And, by a lot, I mean around 15 pounds a week. We consider them a superfood at our house, comforting, filling and an excellent source of whole food carbs, nutrients and protein. Did you know a large white potato has about 7 grams of protein? Not to mention a slew of many other vitamins and minerals. The humble potato has a lot going on beneath the surface.
We’re enjoying learning new ways to prepare them without using oil or butter. These simple potato wedges disappear from the baking tray within seconds of coming out of the oven. Pair them with your favorite ketchup and they’re a great breakfast, snack or side.
You can use any kind of potato, but we prefer Yukon Gold potatoes, because they have good consistency and a delightful buttery taste.
You can get fancy with all kinds of spices, but we also love them with just salt and pepper. Try sprinkling them with lowry’s seasoned salt and parsley. Go greek with oregano, thyme, garlic, onion and marjoram. Or, spice them up with cayenne, garlic and onion powder.
- Yukon Gold potatoes, however many you want, cut into wedges
- Preheat oven to 425.
- Wash the potatoes thoroughly and cut into wedges. For smallish potatoes, I usually cut them once lengthwise, then cut each half twice, so I end up with 6 pieces per potato.
- Line the potatoes up on a non-stick baking tray, skins down. If your potatoes are falling over and a cut side will be on the tray, then line the tray with parchment paper or a silpat mat to prevent sticking.
- Sprinkle salt and pepper (and any other seasonings you wish) on the potatoes liberally.
- Bake for 25 minutes, or until lightly browned and cooked all the way through.