Sometimes, a girl just wants French fries and so nothing else will do.
Last night was one of those nights. I didn’t really care what we had for supper as long as there was a side of fries nestled on my dinner plate. However, after having just been fitted for a maid of honor dress, I wasn’t up for the greasiness or the heavy feeling that might follow.
And so began my love affair with baked potato wedges. McCormicks’s Chili-Roasted Potato Wedges are full of flavor, but they’re baked… not fried. Even my hubby approved of these fries and said that I should definitely make them again. They’re perfect as a side dish… or for those I-just-want-french-fry-moments. 🙂
Chili Roasted Potato Wedges For 2 (As adapted from the McCormick website)
1 lb baking potatoes (about 2 medium)
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1. Cut potatoes into wedges. Place in a large bowl. Add olive oil and toss to coat.
2. Mix chili powder and salt. Sprinkle over potatoes; toss to coat evenly. Arrange potatoes in single layer on foil-lined baking sheet.
3. Bake in preheated 450 degree F oven for 30 minutes or until potatoes are tender and golden brown. Enjoy!