Roasted Potato Wedges

This isn't Christmas dinner fare since my daughter insists mashed potatoes are the only potato allowed on the holiday dinner table - better on which to slather gravy - but these tasty potatoes are a staple side dish in the winter months.

I've had some challenges getting these to bake correctly, though. They stick like crazy to the tin foil I place over the cookie sheet. The sheet stays clean but the tin foil ends up enjoying more of the potato than we do.

I finally sat down and researched this phenomenon. Popped it into Google and voila! Instant answers. The main culprit was the tin foil. No surprise there. Many suggested dousing it with oil, but the vast majority of the posters recommended either no-stick foil or using a different type of baking dish - ceramic or glass - and placing the potatoes directly on the well-oiled, preheated surface.

The problem is the moisture in the potatoes. To prevent them from releasing fluid and thereby creating the liquid lock that causes them to stick, they must go directly on a preheated surface with plenty of oil so the skins seals up quickly before liquid releases.

I tried preheating the pan with the foil in it, but still got a gluey mess. I've had such bad luck with foil, I didn't bother with no-stick foil. I said goodbye to easy cleanup and went straight to a ceramic pan, preheating it with oil before dumping the potatoes in. Success! No sticking. Bigger cleanup, of course, but a much more satisfying culinary experience.

I wish I could tell you where I got this recipe. I found it on the internet years ago before I had the good sense to note the source when I saved it to my computer. I adapted it slightly as it had a boatload of salt in the original version (a tablespoon!), but these easy wedges are crispy and delicious and satisfy the french fry craving in my kids.

Roasted Potato Wedges

5-6 russet potatoes, scrubbed
1 t crushed rosemary
1/2 t garlic powder
1/2 t onion powder
1 t salt (I use a heaping t of celtic salt)
pepper to taste
4 T extra virgin olive oil

Place a greased 9 x 11 baking dish (glass or ceramic) in oven. Preheat oven 425°.

Directions

Cut potatoes in 6-8 wedges/tater.

Place wedges in a gallon Ziplock bag.

Add spices and olive oil. Close bag and mix together until spices are combined and oil is evenly distributed.

Remove baking dish (with oven mitts!) and place on a pot holder.

Dump taters in pan and use tongs to evenly distribute. For crispy taters, place on the cut side, not the skin side.

Bake 20-25 minutes. Remove from oven, turn taters to the other cut side, and rotate dish.

Place back in oven and bake another 15 minutes or until taters are to desired crispiness.