If you’re not a fan of processed foods and would rather work with ingredients from scratch, then today’s cost-effective nutritional filler is for you! Potatoes are ridiculously inexpensive on sale (5-10 lbs) for a dollar. They can also be easy to prepare for a quick meal: wrap and nuke in the microwave for a quick ‘baked potato’, chop and mix with veggies in a crockpot for a stew, boil and mash, or wedge and bake.

Enjoy Easy baked potato wedges in under 30 min courtesy of the Full-thyme student, Daisy Bun.

Ingredients:
3 large unpeeled russet potatoes, washed and scrubbed
3 tablespoons olive oil
1 teaspoon garlic powder (substitutes: 2 garlic cloves, finely minced)
1/2 teaspoon dried rosemary, crushed into small pieces
1/2 teaspoon dried thyme
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Optional: 1/3 cup chopped fresh herbs, such as cilantro, parsley, or mint

Directions:
Adjust the rack of your oven to the lower middle level. Pre-heat oven to 425 degrees F. Line large baking sheets with aluminum foil and set aside.

In a large bowl, combine olive oil, garlic powder, crushed dried rosemary, thyme, salt, pepper, and paprika, and whisk with a fork until mixed (or see note below).

Using a large knife, cut the washed scrubbed potatoes in half length-wise. Place the flat sides of the potatoes on the cutting board. To cut the first potato wedge, cut on a 36 degree angle, lengthwise, from the outside of the potato to the center line where the knife hits the cutting board. Cut the next wedge, and continue until you can cut about 5 wedges from each potato half.

Add potato wedges into large bowl with oil and herbs. Toss potato wedges with your hands until thoroughly coated with oil and seasonings. Lay the potato wedges on large baking sheets lined with foil, placing the cut side down. Place baking sheets in oven, and bake for about 25 minutes, or until tender and lightly golden brown. To test doneness, use a small paring knife or other thin knife and insert into potato wedge; knife should slide in and out easily. Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving. Release potato wedges from foil with a large spatula or tongs. Sprinkle chopped fresh herbs on potatoes and serve with ketchup or other dipping sauce.

For more awesome recipes, check out Daisy Bun’s blog which is especially good, because she focuses on budget-friendly recipes for college students.

*Note, if you don’t have all those spices to make up the seasoning, and easy way to season your potato wedges is with the seasoning powder that comes from your packaged instant ramen noodles. Now you can make potato wedges with a whole lot of different flavors: shrimp, chile lime shrimp, roast chicken, beef. It’s a good way to use up those random extra packets of seasoning.

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