• Savory Roasted Potato Wedges

    I really thought I’d cooked potatoes nearly every which way there is: smashed, mashed, baked, twice baked, fried, roasted, smoked, hashbrowned and leftover-mashed-potato-cakes.  They are cheap and versatile and way more than an “empty starch”, especially if you go with Yukon gold, red, or purple potatoes over standard Russets.  If you want to up the ante even more, go with sweet potatoes instead–you can swap them in nearly any potato recipe.  Potatoes are also incredibly easy to grow if you have access to some dirt–buy organic, wait for them to sprout and stick them in the ground.  You’ll get a pretty leafy bush around a foot high that will bloom with small white or pale lavender flowers, and when the flowers die back, they are ready to dig up.  If you’re really lucky, your plant may produce small potato-looking “fruit” above ground that you can replant to create your very own cultivar that will grow to adjust to your unique climate and soil–amazing!

    My love affair with the humble tuber has been rekindled, thanks to this fantastic recipe from Mia’s Domain.  I thought about including my own photo of this tasty finger friendly food, but my photography skills are like a toddler’s scribbling in comparison to Mia’s Picasso level food pictures–browse her site on an empty stomach at your own peril!  My notes/substitutions are in paranthesis:

    4 large red potatoes, skin on (I used 5 or 6 yukon golds–my favorite!)
    1 teaspoon smoked paprika
    1 tablespoon whole-grain mustard (I was out, so I crushed up a T of whole mustard seed and added a splash of rice vinegar)
    1 large garlic clove, crushed (Just one?  I used half a small head, about 5 cloves–love garlic!)
    1 tablespoon grated parmesan cheese
    2 tablespoons olive oil (I love olive oil, but it’s not stable at high heat, so I prefer melted coconut oil, lard, tallow or butter)
    Sea salt and black pepper

    Preheat oven to 400 F

    Cut potatoes into thick wedges. Combine paprika, mustard, garlic, parmesan, and oil. Season to taste with sea salt and black pepper. Toss wedges to fully coat. Arrange in a single layer on a lined baking sheet and bake for 30 minutes or until cooked and crispy.

    Serve hot.

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