I’ve already posted one roasted potato recipe here. This time, it’s different potatoes, different cut and different presentation.
Roasted potato wedges can be served as a finger food which together with a great bold flavor makes them an ultimate crowd pleaser. And given that they are no hassle to make, they please a cook no less. Just get nice long and relatively thin potatoes - Yukon or, which is even better, small Russets - and you’re good to go.
I love my potato wedges spicy and herby, served with a cooling sauce like tartar. On the other hand, you can go light on spicing potatoes and put some hot pepper into the accompanying sauce instead, your call. Either way, it’s a winner.
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