Looking for a potato dish for tonight supper? Check out this easy recipe I came up with last week!
These yummy potato wedges are so yummy. But finding – or in this case – figuring out a good recipe for the best potato wedges has been tricky, something I’ve been working on for a couple of years.
But last week… nailed it! (I just sang that in my head)
It might be December… or summer or some other time if you come to this post from the future… regardless of it being the Christmas season (or what have you), we all still lead somewhat regular lives with music lessons, mid week church services, Christmas shopping… I mean, we still need side dishes, right? I like to mix it up with lots of different potato side dishes… but this one is going to be a favourite. My almost two year old ate several of these.
So, here’s the recipe you- really have to try it, if I do say so myself, it’s a great side dish to mix up your recipe rotation (I don’t have this, but some people do)…
Printable at the bottom for your convenience!
Prep time: 15 minutes
Cook time: 45-60 minutes
4-5 Medium sized potatoes (I love red skinned)
1/2 Cup Mayonaise
2 Tbs Grated Parmesan (I buy a huge bag at costco, so I don’t use the fresh stuff)
1 tsp Montreal Steak Spice
1/2 Tbs Lemon Juice
1/2 tsp Salt
1 1/2 Tbs Olive Oil
- Preheat oven to 400 degrees fahrenheit.
- Wash and “clean up” your potatoes, and slice them into wedges (about 2/3 of an inch thick at their thickest point. (by clean up I mean cut off any sprouting that’s happening, any dark brown spots that go clear through to the potato) Place potatoes in a large bowl.
- Take a small bowl and mix together the next 6 ingredients. Once mixed, pour over your potato wedges and mix well.
- Next, line a large cookie sheet with parchment paper or tin foil for easy clean up (your welcome). If you are using parchment paper, make sure you use a high quality one and cut it to size the cookie sheet. The parchment paper I use is safe up to 425 degrees fahrenheit.
- Spread out evenly on cookie sheet. And put in preheated oven. After 30 minutes, flip wedges and increase temperature to 425 degrees fahrenheit for another 15-30 minutes (depends on how thick your potato wedges are and how crispy you want them). As they get closer to being done keep watch on them. There’s a fine line between crispy and burnt!
The next time I make this, I’ll be doubling this recipe. My hubby couldn’t get enough of them! Compliments to the chef right! Ohya!
Did you try this recipe? Let me know how it worked out for you!
Here’s an easy printable: