These Potato Wedges are crispy on the outside, fluffy on the inside, with just the right amount of spices to give them great flavor.
I am a meat and potatoes kinda girl and so I prepare potatoes in just about every way possible. When I was a young cook we ate them mashed probably two or three nights a week.
I must say that I do enjoy finding new ways to make them.
As we get older we are eating less potatoes than we used to, but I still eat them once or twice a week (or more). We are preparing them with the skin on more than we used to.
Potatoes are packed with nutrients, being especially high in potassium and vitamin C. They are also a great source of dietary fiber, and are virtually fat, sodium, and cholesterol free. For more nutritional information look here.
For some ideas on what to serve these with, look here.
This recipe serves eight, you could easily cut it in half or thirds or whatever, the cooking time remains the same.