Old Bay Style Potato Wedges Food

OLD BAY POTATO WEDGES

Steps:

• Pre-heat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Cut your potatoes into 6 wedges each following these steps. Cut your potato length wise in half. Take one half and lay it flat side down on your cutting board. Cut about 1/3 of the way in from the outside, angling toward the center. So as you cut, you are cutting on a bias. Do another cut about 1/3 of the way from the other side, angling toward the center again. Repeat those 2 cuts with the other half.
• Toss the potatoes in a bowl with the avocado oil, old bay seasoning, sea salt and pepper.
• Spread the potatoes evening on the parchment paper lined baking sheet. Bake for 30-40 minutes, flipping the potatoes half way through. You want them to have a golden brown color, while easily piercing with a fork.

OLD BAY STYLE POTATO WEDGES

Steps:

• Combine all spices in a small bowl.
• Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat grill to high.
• Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.
• Combine all spices in a small bowl.
• Preheat the oven to 450 degrees Fahrenheit.
• Cut each potato lengthwise into 8 slices.
• Brush potatoes with oil and season with the "Old Bay-style" spice rub.
• Cover a baking tray with tin foil. Spray it evenly with cooking spray to keep the potato from sticking.
• Arrange your potato evenly on the baking tray and bake for 20 to 25 minutes, flipping once mid-bake.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

OLD BAY OVEN POTATOES

Steps:

• Clean potatoes well and remove any bruised or pitted sections. Don't remove skin.
• Slice potatoes in half, then in thirds to create wedges.
• Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile.
• Preheat oven 475°F.
• Place wedges on ungreased cookie sheet with skin side down.
• Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using).
• Flip potatoes over onto one side.
• Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.).
• Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook.
• Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like).
• Enjoy these as you would french fries without all the grease and sodium!