Sunday, March 2, 2008

Scattered Mom's Tater wedges

Our family doesn't do fries. When we have a hankering for something tater-y, we make potato wedges..less fat, less chemical junk from the packaged stuff, and they are very yummy! These don't cook up especially crispy like fries, but they are a very nice alternative.

The measurements here aren't exact, but try to play along. Go on, you can do it!

Some potatoes...depends on how many people you have. I like white potatoes best for these, because then you don't have to peel them. The nugget sized ones work well. Not tiny, not large, but about the size of a kiwi.

About 1 tbsp of olive oil..just enough to coat them.

A good sprinkle of Montreal Chicken Spice

Turn your oven on to 425 F.

The potatoes get sliced in 1/2, and then each 1/2 is cut into 4 wedges. In a bowl, drizzle them with the olive oil and then toss with a liberal sprinkle of the spice mix.

Put a baking sheet in the oven all by it's lonesome for about 3 minutes to get nice and hot. This is a trick I learned in a cooking class...the potatoes don't stick then! Who would've known that?!

Take the hot pan out and toss on your prepped taters. They should be in a single layer. Put them back in the oven for about 17-20 minutes. Stir, shake, toss occasionally to keep them from only cooking on one side.

Serve immediately with ketchup.
© 2005-2017 all written and photographic content by Scattered Mom/Karen Humphrey (unless otherwise specified) and may not be reproduced or used in any manner without consent. All rights reserved.

© 2014 Chasing Tomatoes, AllRightsReserved.

Designed by ScreenWritersArena