Seasoned Potato Wedges

When I completed a 28 Day Cleanse, 18 months ago, this delicious recipe was one of the first that I tried. I wanted to celebrate eating cooked food again, as during the cleanse I only ate raw fruits and veggies. And I wanted to cement my new relationship with a plant based lifestyle. My health had shifted during that 28 days and I knew that I would not be returning to my old eating habits. I welcomed the opportunity to try new recipes and wholeheartedly explore this new way of eating.

The earthy potato has become a mainstay of my diet. I can order a plain baked potato in most restaurants, which relieves eating out anxiety. At home potatoes are the foundation of many of my recipes. I will be featuring them this week for Food Friday. In the meantime, this is one of my favorite potato recipes and it is quick and easy to prepare.

Seasoned Potato Wedges

4 large potatoes, skins on

2 tablespoons olive oil

1 teaspoon onion salt

1 teaspoon garlic salt

1 teaspoon seasoning salt

1 teaspoon paprika

Directions:

Preheat oven to 400. Cut each potato into 8-10 wedges, or use french fry slicer.

Place wedges in large bowl. Sprinkle with seasonings. Drizzle with olive oil and mix to coat wedges.

Arrange wedges on large cookie sheet, lined with parchment paper. Bake 35-40 minutes, until wedges are crisp on outside, and tender inside.

Initially I used potato wedges as a side dish with other foods, and they are wonderful with sliced avocado and mixed beans. However I came to see them as a complete meal on their own, served with a side of hummus or homemade marinara sauce for dipping.

Either way, as a side or main dish, enjoy these delightfully seasoned potatoes, knowing they are good for you!