There are about a million different ways to make potatoes; ranging from few ingredients, little time and super easy to…well…everything opposite of that.
Here is a basic (i.e. few ingredients, little time, super easy) potato recipe that can be served just like this OR dressed up with lots of different toppings, dipping sauces, etc.
-Large baking (russet) potatoes, peeled, cut into wedges
-Cooking oil (I used avocado oil because it withstands higher baking temps without damaging the oil, but you use what you have on hand)
-If you have time, allow your potato wedges to soak in cold water for a bit. 30 minutes is ideal, but you can skip this step all together if time just doesn’t permit. Soaking will help pull out some of the starch and allow your wedges to get crispier when baking.
-Heat oven to 425 degrees
-Drain wedges (if you soaked them first) and pat dry with a clean kitchen towel
-Place wedges into a bowl or baggie and drizzle with cooking oil (how much you need depends on how many wedges are in play here, but you want them to be lightly coated)
-Add seasoned salt and pepper (again, amount of each depends on number of wedges AND your personal preference)
-Toss together, then place on a baking sheet
-Cook until wedges are golden brown, approximately 30 minutes, turning part way through cooking
It’s a simple recipe and it pairs well with mostly all meat dishes BUT if you want to change this up from side-dish to appetizer or snack, pile up wedges when they are done cooking, top with lots of cheese and put back under the broiler to melt. Then you can finish topping with whatever other ingredients trip your trigger: sour cream, guac, tomatoes, salsa, bacon, shredded chicken, ground beef…OR…you could make one of a million sauces for dipping…OR…the possibilities are really endless…