notes, quotes & anecdotes of a year fast passing

crispy potato wedges

sometimes you’re having a sandwich or a burger or heck, just a craving and you NEED french fries. it’s not that you could just go for some. you need them. ever feel that way? no? just me? weird.

well, we all know that french fries are pretty greasy, salty and unhealthy. now this creation certainly isn’t a french fry but almost more like a steak fry. equally satisfying (if not more) and totally delicious. i could have these for dinner and be totally fine with that. in fact, i think i did that on friday…

by the way… somehow, my lovely ingredients photo didn’t make it from my roommate’s camera to my computer before i deleted them all. so i’ve decided to draw you a picture rather than forcing you to use your imagination. it’s very lifelike and accurate.

in case you couldn’t tell from my picture, here are the necessary ingredients per potato. i’d say if you’re going to eat THIS for dinner, one potato per person. but if you’re into that whole having a balanced meal thing, then 1/2 or 3/4 of a potato is enough for someone. trust me, this is a filling side.

1 large russet potato, unpeeled

2 teaspoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon dill weed

done collecting? fab. let’s start doing!

preheat your oven to 400 degrees and then scrub and dry your potato.

now, cut the potato into eight wedges. slice it lengthwise in half and then quarter each half, lengthwise, as well.

drop the potato wedges into a bowl and drizzle the olive oil, tossing them around so they’re coated on all sides. once they’re coated (read: everything will stick to them), sprinkled the pepper, half the salt, garlic powder and dill on top. toss some more so everything is evenly distributed.

then, lay them flat down on one of the white, cut potato edges onto a baking sheet in a single layer. no need to use parchment or spray the sheet because there’s already oil on the potatoes.

bake at 400 degrees for 30 minutes. after that, take them out and flip them so the other “raw” side is face down and the dark, just cooked side, is face up. cook for another 10-15 minutes.

sprinkle the remaining salt on top and let them sit on a paper towel-lined plate before serving. this will get rid of any excess oil.

i now realize this is probably a lame excuse for a “recipe” and it’s more of a how-to. but they’re delicious, i love the dill and garlic combo and i’m sure there are ways you could prep these wrong. so just follow these steps and they’ll come out great :)