Potato Wedges

If you are like me, you get tired of making the same side dishes all the time. I was so happy when I stumbled upon this recipe. The boys and I love them, which is key.

The wedges are not small, but they really do bake up crispy and delicious.

To cut the potatoes into wedges, cut each potato lengthwise in half. Turn potatoes cut side down, and cut each half lengthwise into 4 wedges. I leave the skin on for extra deliciousness.

These potatoes are also easy to throw together. I can usually have these in the oven in less time than it takes for the oven to heat up. They cook for about 30 minutes, so there is plenty of time to get your main dish and a veggie done without too much work. 

Don't be shocked, but we like these with ketchup!

Potato Wedges

3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
2 1/4 pounds baking potatoes, 3-4 medium 
Olive Oil

 Heat oven to 425º. Mix salt, sugar, paprika, mustard and garlic powder.

Scrub potatoes, leaving skin on. Cut the potatoes into wedges, cut each potato lengthwise in half. Turn potatoes cut side down, and cut each half lengthwise into 4 wedges. Place potatoes in a jelly-roll pan. 

Generously pour olive oil over potatoes. I use between 2-4 Tablespoons. Mix potatoes and olive oil so potatoes are evenly coated. Sprinkle spice mix onto potatoes, mix again.

Bake 25-30 minutes, turning the potato wedges halfway through.