Tuesday, April 5, 2011

Potato Wedges

I have an obsession with potato wedges. Put a plate of them in front of me and I will eat chow down on them like there's no tomorrow. Sneak them onto a platter with all sorts of delicious meats and veggies, and I will choose the potato wedges every time.

I don't think I've ever shared a recipe on here before but I guess there's a first for everything. What better first recipe post than a potato wedges recipe? I found it in a cookbook that I got from Crate & Barrel. Make them. Trust me, you won't have regrets.

Potato Wedges with Garlic & Paprika
3 lb. potatoes, unpeeled but well scrubbed
1 bay leaf
1/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon dried oregano
1 teaspoon sweet smoked Spanish paprika (or just regular paprika if you're boring like me)
a handful of flat-leaf parsley, chopped
coarse sea salt & freshly ground black pepper

If the potatoes are large, cut in half lengthwise, otherwise leave them whole. Put them in a large saucepan of water with the bay leaf. Bring the water to a boil, add a heaping tablespoon of coarse salt, and cook just until tender, but not completely soft. Drain & let cool slightly.

When the potatoes are cool enough to handle, cut into wedges. Put in a large dish and add the oil, garlic, oregano, paprika, and salt (to taste) and mix well with your hands until evenly coated. 

Arrange the wedges in a single layer on a baking sheet and bake in a preheated oven at 450 degrees until browned, 30 to 40 minutes. Sprinkle with pepper and parsley and serve hot.

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