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Potato Wedges: Easy and Healthy Alternative to French Fries

Updated on November 30, 2007
seasoned potato wedges (from fingerling potatoes)
seasoned potato wedges (from fingerling potatoes)

While I was out in Oregon visiting family, I enjoyed a few dishes that are old family favorites. One of the dishes that my siblings and I always loved to have was really only a side dish, and an incredibly simple one, at that. Potato wedges are surprisingly addictive and a healthy replacement for French fries that is still delicious without the mess, grease, and health risks of deep fat frying.

We made these to go with our dinner one night (burritos for my son and myself, and stir-fried sausage for everybody else) and they were delicious. We had some leftovers, and they were great fried up to go with breakfast the next morning as well.

Seasoned Potato Wedges

serves as many as you like

Ingredients:

  • Enough potatoes for the people you're cooking for*
  • Olive oil in a spray bottle
  • Seasoned salt (or seasoning of your choice)
  • Catsup, ranch, barbecue, or tartar sauce to dip them in.

* As for the type of potato, russets or baking potatoes tend to be a little more earthy-flavored and hearty with thicker skins, while fingerling potatoes or Yukon gold potatoes have a lighter texture and thinner skins. Choose whichever sort of potato is most appealing to you.

Preparation Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees celsius).

2. Thoroughly wash the potatoes and cut them lengthwise into wedges 1/2 to 3/4 of an inch thick at the thickest part.

3. Lightly coat your baking pan in olive oil, then arrange the potato wedges across it. Spray them evenly with olive oil and then sprinkle a light coating of seasoned salt (or seasonings of your choice) across the wedges.

4. Once the oven is pre-heated, bake your wedges for fifteen minutes, then remove them from the oven. Flip them all over, then spray again with olive oil, sprinkle with some seasoned salt or seasonings, and return them to the oven for another 10 to 15 minutes. They should be golden brown, and make sure to check them with a fork. When you can easily pass a fork all the way through the thickest part of the wedges, they are done. Remove them from the oven.

5. Allow the wedges to cool for about five minutes, then remove them from the baking pan and serve with catsup, ranch, barbecue, or tartar sauce to dip them in. These are a great side to burgers, veggie burgers, or any other dish that you might usually serve with French fries.

Comments

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    • Kristen Howe profile image

      Kristen Howe 

      2 years ago from Northeast Ohio

      Great recipe! I would love to try this at home, when I run out of potatoes! Thanks for sharing.

    • profile image

      mours sshields 

      6 years ago from Elwood, Indiana

      Great! I love potato wedges!!It is a great alternative to

      fries. Americans eat too many fries!!

    • Bretsuki profile image

      William Elliott 

      6 years ago from California USA

      Hello Melissa, I love potato wedges. They remind me of chips (French Fries) at home in England. For me French Fries should be thicker than one finds at most fast food places in the US.

      Potato Wedges are far healthier though. I love them with a nice steak.

      Voted Up and Useful.

    • phdast7 profile image

      Theresa Ast 

      6 years ago from Atlanta, Georgia

      They sound great! Reminds me of something my other did with potatoes when we were all kids. And great picture.

    • profile image

      Rose 

      6 years ago

      Great! My husband loves French Fries but he is trying to eat healthier so, I was looking for an alternative to French Fries and...this is all I need!!! Thank you so much from Mexico!!!

    • profile image

      Phil Hudson 

      7 years ago

      Love it! Nice and easy!

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