Potato Wedges

 Introduction

Happy first recipe blog post!  I figured a great way to dive into this process would be to start off with an easy recipe and go from there.  I'd love to give myself some sort of goal, but I don't want to fail so (for now) I'll just post recipes as I feel like doing them. Hopefully I'll be more proactive and consistent in the future.  Regardless, let's get into it!
Potato wedges are without a doubt one of my favorite variations of the potato, but I tend to only make them this one way.  They have all the makings of the things I like about potatoes: easy to put together, plenty of variations, fun to mess with, and can be scaled up to cook for as many people as needed. Below is my first attempt at creating a somewhat recipe with pictures.  I'll try to list out food items, utensils, and directions.  Below that you'll find perks, variations, and my final thoughts on the item cooked. Thanks for reading! Whoever you are.

Food Items

• Gold Potatoes (like the Yukon Gold kind.)
• I used 6-8 for mine.
• Oil (I used vegetable oil)
• Your friendly neighborhood spices. I used these ones: 

• Cayenne Pepper
• Chili Powder
• Garlic Powder
• Oregano
• Salt
• Normally I would add pepper but we were out? (Who runs out of pepper, seriously?)

Utensils Needed:

•  Giant bowl
• Knife and cutting board
• Some sort of oven dish
• Foil if you want to be extra neat
• Spatula/something to flip the potatoes
• Oven, preheat now to 425

Directions:

• Cut those suckers into wedge shapes. I cut the potato in half and then try to slice each half into 3-4 wedge shapes.
• Put wedges into giant bowl. Like so:
  
   
• Add some oil. It should be enough to coat all the potatoes. Probably a few tbsp. (A recurring theme throughout this recipe is a lack of measurement because it's throw it in a bowl and throw it in the oven fun!)
• Add as much seasoning as you like! Mine turned out a tad spicy, but delicious. At least a tsp or 4 each. I go heavy on the chili powder and garlic powder. Yum.
• Mix that sucker up so potatoes are coated.
  
• Take bowl and dump into some sort of oven proof dish. Try to have all the potatoes on one lovely layer.
    
• Bake at 425 for somewhere between 30-45 minutes (and up to an hour if you like em extra done.) The spatula is for flipping them around about half-way through that process.
• When finished, take out those bad boys and voila!

 

 Perks: 

These guys go well with pretty much any dipping sauce and any dish. I had them with a "breakfast for dinner" thing I did. But also goes well with a good burger.  Also they're super easy to make and if you're feeling lazy like I do 85% of the time you can just eat these for dinner. (No worries, I won't tell anyone.) Also can make some and put em in the fridge for later! Just use a toaster oven or bake them again to heat them up. Also, kid friendly! And gluten free. And vegan! (Which is kinda obvious but I'll say it anyways!)

Variations: 

Whatever your heart desires. Want something earthier? Add some more herbs like thyme. Change up the peppers or spices a bit as well for a different taste each time. Vary your potato type as well or your cooking time. That's another reason I like these guys. I can spice it up a bit differently each time.

Final Thoughts:

A smashing good time and side dish or meal when you are feeling lazy or need something quick to put in the oven. 5 out of 5 highly recommended.  I hope you enjoy and hope to hear about some of your variations!