A classic snack or side that will compliment any meal

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When I was growing up, my parents called me the ‘carbohydrate kid’.  The reason was that my favorite all time food was hot chips (steak fries for you Americans!.  I would have these by themselves, with gravy (roast meat brown gravy, again for you Americans), between two pieces of buttered white bread, any which way I could.  

Ahh memories!  I remember my mother buying the oven bake chips on a regular occasion, and I would bake a whole tray-ful, mostly just for myself as a snack.  Sometimes I’d share.  When I was pregnant with Abby, I would buy chips and gravy almost every week – you know, eating for two etc.  When Grant wanted to buy a new bass guitar, I said ok as long as he brought home chips and gravy for dinner.  Do you see a trend happening here?

The problem is that most of the oven bake fries either contain gluten, or are made on equipment that also processes gluten.  So I had to come up with a fail-safe recipe to feed my chip-hungry stomach.  My family will attest to the fact that we have these wedges on average at least once a week.  Grant has introduced Henry to the concept of wedges, sour cream and sweet chili sauce … and hence the photo above!

I was recently sent a sample pack of Pranayums spices (website here), and they worked absolutely brilliantly on these wedges:

potato-wedges-pranayums

Pranayums manufacture a daily super spice boost in convenient packages.  The spices include turmeric, black pepper, cardamom, ginger, cinnamon, licorice root and other spices.  I love the flavor – so be aware you’ll be seeing a few more recipes with Pranayums spices in them coming out!   You can get your own Pranayums spice blend by using this link http://bit.ly/2jJCw4I – give it a go!

If you don’t have access to Pranayums, my usual go-to spice mix is a blend of paprika and cumin (and hence the recipe below).  However, feel free to use any spices or herbs, such as oregano, basil, parsley for an Italian mix.  Just experiment.  And enjoy.  And let me know how you go!

Seasoned potato wedges
Serves 4
Print
Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
253 calories
51 g
0 g
4 g
6 g
1 g
286 g
15 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
286g
Servings
4
Amount Per Serving
Calories 253
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 51g
17%
Dietary Fiber 4g
17%
Sugars 2g
Protein 6g
Vitamin A
17%
Vitamin C
26%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large potatoes, skin on
  2. 1 tbs paprika
  3. 1 tbs cumin
  4. 1 tbs olive oil
Instructions
  1. Preheat oven to 375F and spray baking pan with non-stick spray.
  2. Cut potatoes into wedge-pieces (mainly lengthwise, rather than horizontal) and place in a bowl.
  3. Add the oil and spices and toss the potatoes until all covered.
  4. Lay the potatoes in a single layer on the baking pan and bake for 35-40 minutes, or until a fork is able to poke into a wedge without too much force.
  5. Remove from oven and enjoy!
beta
calories
253
fat
4g
protein
6g
carbs
51g
more
Cook at Home http://cookathome.info/

potato-wedges