TATER ESSENTIALS: SPICY BAKED POTATO WEDGES

Tater Essentials: Spicy Baked Potato Wedges image

Provided by Andy Anderson !

Time 50m

Number Of Ingredients 14

PLAN/PURCHASE
3 - 4 medium red or golden potatoes, cut into wedges
1 Tbsp kosher salt, fine grind
2 - 3 Tbsp grapeseed oil, or other non-flavored variety
THE DRY SPICE MIX
2 tsp nutritional yeast flakes
1 tsp dehydrated onions, ground to a powder
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt, kosher variety, fine grind
1/2 tsp sugar, granulated variety
OPTIONAL ITEMS
cayenne pepper, for some kick

Steps:

1. PREP/PREPARE
2. I find that red or golden potatoes (waxy variety) work best for this recipe. You can use russets; however, keep a close eye on them while baking, so they do not wind up falling apart.
3. If you do not have any dehydrated onions, you can sub some garlic powder (not garlic salt) but use just 1/2 teaspoon. If you want a salty crunch, substitute the fine grind kosher salt with flaky sea salt.
4. Gather your ingredients (mise en place).
5. Soak the potato wedges for about 30 minutes in ice water.
6. While the taters are soaking, place a rack in the middle position, and preheat the oven to 375f (190c).
7. Dry the potatoes off.
8. Toss with the oil and dry spices, and place on a parchment-lined baking sheet.
9. Add to the preheated oven and bake for about 20 minutes.
10. After 20 minutes, toss the fries, increase the temperature to 425f (220c), and bake until golden brown, about 20 - 25 additional minutes.
11. PLATE/PRESENT
12. Serve as a side dish, or by themselves with your favorite dipping sauce. Enjoy.
13. Keep the faith, and keep cooking.