My sister is a phenomenal chef, I’m sure I have mentioned this before. The ironic part about this is my most favorite recipes of hers are potato wedges and steamed broccoli. One might think, “Seriously? You have a culinary expert sister, and STEAMED BROCCOLI is your favorite thing she makes?” But any family member, picky toddler, or former client will vouch for the fact that my sister makes amazing broccoli!
Now, I have tried countless times to replicate her ridiculously simple-sounding instructions failing slightly every time. There is no point in even telling you how she does it because, you won’t get the full effect until you have had hers. Clearly she just has that natural instinct that someone well versed in a trade develops when they have a passion for something.
My sister is one of those people who excels at whatever she dabbles in, and can transition so smoothly from one professional opportunity to another, and doesn’t hold back from pursuing a dream. She also has the courage to make life decisions when that dream has changed or pulls her in an alternate direction, never wavering in the desire to pursue it. Perhaps it was a little of her inspiration that pushed me to make my current career shift back to the home, a decision that is all too quickly coming to a reality.
Returning back to the potato wedges. I have a very simple recipe inspired from my sister’s delicious potato wedges along with my nieces excellent Sirach mayo dipping sauce. My children love tater tots, fries, and hash brown thanks to Ore Ida, but I like to make potato dishes from scratch, even if it is a simple fry.
My particular favorite version of these fries involves a little light olive oil, salt, and smoked paprika seasoning. To start, cut each potato in half lengthwise. Begin to slice the halves lengthwise to create wedges to your thickness preference. We like thinner wedges, and they are a little more time efficient for baking. 3 potatoes is plenty for my family of 2 adults and 2 toddlers. You might want to consider doubling the recipe for more than 2 adults.
Once all of the potatoes are sliced, spread them out on a baking sheet evenly. Drizzle a little olive oil over the wedges, approximately 3-4 tablespoons. I do not measure this, just lightly drizzle. Toss the potatoes to coat, redistributing them evenly on the baking sheet again.
Sprinkle the wedges with salt (about 1 – 2 tablespoons) to your liking. My favorite seasoning to add is a light coating of smoked paprika. You could really add any flavor to these to match whatever you are cooking. Some times we used onion salt and garlic powder, while other times we use plain salt. Once we used grill mates seasonings to pair them with my husband’s expertly grilled steaks. (Just wait until grilling season kicks in!)
Place the baking sheet into an oven pre-heated to 425 degrees. Set your timer to 30 minutes. While the wedges bake, prepare your main course or sneak in a few extra snuggles from cuties running around your kitchen. Every time I create a recipe and photograph the different steps my youngest daughter runs into the kitchen yelling, “Cheese! Cheese! Cheeeeeeeeese!”
After the thirty minutes are up, pull the sheet pan from the oven and give the potato wedges a little toss. They should look something like this:
Place back into the oven for an additional 10-15 minutes depending on the crispiness you prefer your potato wedges to have. Once they are complete, pair them with an excellent grilled meal, sandwich, or anything that meets your taste buds that evening!
So, thank the chef for always motivating me to try more “fresh” options for my family. Perhaps she’ll even inspire a healthier diet once I am home more to experiment with recipes and alternative ingredients!
Simple Potato Wedge
A great side dish option when prep time is limited but homemade is critical.
- 3 medium russet potatoes
- 3 tablespoons of Extra Light Olive Oil
- 1-2 tablespoons Salt
- 1 1/2 teaspoon smoked paprika
- Pre-heat the oven to 425 degrees. Slice each potato in half lengthwise. Continue to cut each half into aproximately 6-8 wedges lengthwise.
- Spread the potato wedges out on a large baking sheet.
- Drizzle olive oil over the potatoes and toss to coat evenly
- Season with salt and paprika.
- Place in the oven and bake for 30 minutes. Remove from oven, turn over and return to bake an additional 10 – 15 minutes.
- Remove from oven when wedges have reached desired consistency.