Garrett & Vickie’s Traditional Potato Wedges
We’ve been experimenting with potato wedges for some time now. Our local deli has a recipe we absolutely adore and at least once a week, we picked up some chicken and wedges for a picnic by our favorite train station. What little boy doesn’t love watching trains and munching on chicken fingers!
By the time we started getting close to their recipe, the store was sold and the recipe changed…drastically. Now we’re going on memory, but I think we’re pretty close!
Preparation Time: 1.45 hour
45 min. prep time
1 hour fridge time
- 2 lg. potatoes
- 2 tspn salt
- 1 tspn pepper
- 1 tspn paprika
- ½ cup flour
- ¼ cup corn meal
- 2 tblspn melted butter or margarine
- 1 gal. sized zip lock bag
- Mix all the dry ingredients into the zip lock bag. Close the bag and shake for about 30 seconds.
- Wash and slice potatoes into wedges.
- Brush wedges with melted butter.
- Place the wedges into the zip lock bag with the dry ingredients and close.
- Shake the bag back and forth for about 1 to 2 minutes.
- Set the bag aside for about 5 minutes.
- Return to the bag and shake again. Repeat this about 3 or 4 times.
- When you’re satisfied with the coating, place wedges in the fridge for about 1 hour.
- Pre-heat oven to 350° F
- Remove wedges from fridge, shake again for about 1 to 2 minutes.
- Coat a cookie sheet with butter.
- Removed wedges from the bag and place them on the cookie sheet.
- Bake for 30 minutes. Wedges should be soft when poked with a fork.
- Remove from oven and serve hot.
- You can add all sorts of varying herbs and spices.
- Garrett likes to add ¼ tspn of garlic powder
- We’ve also tried them with ½ tblspn bbq powder or paprika
- I suggest holding the zipped side of the bag during shaking.
- Also you might blow a little air into the bag before closing it to give it a ‘balloon’ feel. It helps with the shaking and I think it helps the dry ingredients coat the potatoes and not the sides of the bag.