Potato wedges

I have mentioned before, my love for potatoes, so I'm always using them one way or another.

Sometimes, my bag of potatoes gets forgotten and neglected, in the dark corner of my kitchen. But it'll pop back into my mind, and I'll make it the main component of my next meal.

Such a thing happened last week, due to a lively discussion with a coworker about our shared love for French fries.

I realized I hadn't had potatoes in a while, and was also craving some fries. Rather than go the unhealthy route, I opted to make wedges at home to ease my potato-hunger pangs.

I was out of olive oil, so that was a saddening realization when I got home. I used my sunflower oil, and they turned out great, but deep in my heart, I knew that I was living an olive oil lie.

I greased up my baking sheet and loaded it with herb covered potato wedges!

Potato wedges

5 white potatoes
1 tbsp garlic powder
1 tbsp oregano
1 tsp rosemary
1 tsp thyme
1 tsp parsley
1 tsp red pepper flakes
salt and pepper
1 tbsp olive oil 

1. Cut potatoes into 3/4 inch wide wedges. Toss in a large bowl, sprinkle all herbs, drizzle olive oil over it, and toss to coat.
2. Spread out on a baking sheet and bake at 350F for 45 minutes. Turn over as needed, every 20 minutes or so.

Baked potato - a variation!

I am an avid Pinterest peruser, but I'm not one to go pinning everything and trying out all the recipes.

I have, however, noticed as of late the large amount of repinning of this "new" style of baking a potato.

As a potato lover (I did my M.Sc. on it! =]), I thought I'd give it a try.

It's a really simple process. Just scrub your potatoes clean and slice them almost all the way through, so it's like you have chips, but still all connected at the base.

I just did 2 potatoes as a random test of how well this recipe works.

Drizzle olive oil and seasonings over it and bake it for 45 min at 425F. I used my trusty cold press extra virgin olive oil and regular garlic powder on a greased baking sheet.

45 minutes later, voilà!

It was a cute inventive way to make potatoes more presentable, but I'm not sure how great of a way to bake potatoes.

My potatoes were starting to burn on the ends because of the small "slices", and the ones in the middle were only just barely cooked.

It was also hard to get the pieces to spread apart from each other to get the oil and seasonings in all the crevices, as you can tell from the initial photo.

Creative way to present potatoes, but I'm not sure I would do them again. Or at least not at such a high temperature and possibly with smaller potatoes.