Wednesday, March 2, 2011

Wedges and a Good Read

I recently had a request to explain how Paul and I make our potato wedges. I thought about explaining it in a comment, but then realized my own eyes were glazing over from reading all the details. So instead I'm going to write a post about it with pictures. Get excited!

I also wanted to mention another book I just finished reading. Every Last One by Anna Quindlen was one of my favorite books that I have read this year. The author told a great story about love, loss, family, and how to pick up the pieces and make peace after tragedy. Half of the book focuses on things we shouldn't take for granted while the second half focuses on grief and finding solace from unexpected sources. My rating: 4.5/5 stars!

Ok, now onto the wedges.

First, you start off with some 'tatoes. Get yourself some from Idaho if you can. 

(Paul graciously agreed to be the hand model in this post.) The first cut is to slice your potatoes in half. We like potato skin so we left the skin on, but you can peel them first if you'd like. The extra fiber is good for you!

Then take each half and cut it in half again, so you have 4 sections.

Now the most important part. To cut the potato into wedges, start on one side and cut diagonally into the potato. We like thin slices so the wedges get really crispy, but you can make the wedges as thick as you like. 

We can usually get about 6 wedges out of each 4th of potato. Like I said, this may vary depending on the thickness.

These are the spices we use on our wedges. In England we had awesome spice blends specifically made for potato wedges, but in the US we have to get creative. From left to right: sea salt, fresh ground black pepper, roasted garlic nuggets, chili powder, and paprika.

Take all your cut potatoes:

Throw them in a bowl with some canola oil and your spices...

Put a lid on it, and shake shake shake.

And this is what you get! Perfectly coated wedges in a delicious spice blend.

Place your wedges in a single layer on a baking sheet.

Bake at 400* for 40 minutes and this is what you get!

Serve with your favorite portabello burger or veggie sloppy joe (or a meat burger if that's how you roll). 



  1. Yum! you make it look so easy! How much oil would you say?

    Paul's face in that pic is priceless.

  2. I use maybe 3 Tbsp ? Enough to coat the wedges. Any extra will stay at the bottom of the bowl so your wedges won't ever be greasy!