eBLC Potato Wedges
"Potato wedges to cheer up any grumpy puss"Serves 1 | Prep Time 5-10 minutes | Cook Time 10 minutes
Why I Love This Recipe
I made this recipe for the first time on 2/20/2021 to cheer up my husband who's been dealing with an online army class that's been taking up his weekdays and weekends recently. Due to COVID it's all happening virtually which has made the whole process harder since he doesn't get to see any of his friends or be in an in-person class. The potato wedges were a hit and made him smile after a long day of online classwork.
Ingredients You'll Need
1 small russet potato
Pinch of cumin powder
Pinch of all spice powder
Salt to taste
1 tsp canola oil (plus a bit more to grease the pan)
1.5 tsps thyme
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Preheat the oven to 400F. Slice the potato wedges as thin or thick as you like--I prefer thin (as thing as I can get them) slices. NOTE: If you cut the potato(es) thicker, the cook time should be increased accordingly.
Line a baking pan with foil and put some oil (spray works too) over it (to keep the potatoes from sticking later on)
In the baking tray, mix together the spices, 1 tsp oil and the potato slices so each one is covered in them
Spread out the slices so they're laying evenly on the baking tray
Bake for 10 minutes (might take more or less time depending on how you slice the potatoes so check on them!) and serve :)
Pairs Well With
I pair this with a cabbage apple chutney and baked mustard chicken. It would also be great as a general side to a veggie or meat casserole.