Roasted potato wedges

When I make baked potatoes for dinner, I usually make some roasted potato wedges for Ian.  He is not a big fan of baked potatoes and calls these "french fries".

When I was a little girl I remember my Dad making something like this.  He called them joe joe's and he would sprinkle them heavily with paprika.  

Whether you call them roasted potato wedges or joe joe's they are really good.  This makes a nice side dish and is much healthier than french fries and they are something the whole family will enjoy.

Roasted Potato Wedges

The trick to these is to place the wedges skin side down like you see in the photo.  If you lay them on their sides they tend to stick to the pan.

2 medium to large russet potatoes, washed and cleaned well

extra virgin olive oil

1/4 teaspoon Italian seasoning

1/2 teaspoon garlic powder (not salt)

salt and pepper to taste

1.  Preheat your oven to 450 degrees.

2.  Cut the potatoes in half length wise.  Cut each half length wise again in 2 to 3 wedges, depending 

     how big your potatoes are.

3.  Place the wedges in a medium size bowl and drizzle them with olive oil.  There should be enough   olive oil to lightly coat them all.  Gently stir the potatoes so the oil gets evenly distributed.

4.  Add the Italian seasoning, garlic powder, salt and pepper.  Stir the seasonings gently into the   

     potatoes.

5.  Place the potatoes skin side down on a large metal baking sheet.

6.  Put into the oven for 25-35 minutes or until golden brown and tender when pierced with a fork.  

     This may take longer depending on how thick you have cut your wedges, so just keep checking 

      them.
Enjoy!
Rachel

This recipe shared with Pint Sized Baker
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