I didn’t get my drivers license until the middle of my senior year (strict parents + my lazy attitude). So I hadn’t done a lot of driving and the time was nearing for me to go to college. We lived less than 30 miles away from the college I would attend, so I was planning to commute every day. It was the summer of 1986 when my mama and daddy surprised me with a car.
It was a 1980 Cougar XR7. The official color of the car was “bittersweet.” The picture above is the same model, make, and color as mine, but that’s not my picture. I live in Louisiana. We don’t have mountains here. Well, we have Mount Driskell, but it’s not really a mountain. It’s a hill. A speed bump, really.
Anyway, I was so excited to have my first car. I named her Delilah, strapped my giant teddy bear, Cedric, into the passenger side (Don’t judge. I was still a kid.), and off we went. Even though I wasn’t living on campus, having a car and driving to school every day was my first taste of freedom.
On the way to Louisiana Tech, there used to be a gas station. I think it was called EZ Mart, but I may be completely wrong. Anyway, they had a “deli” – which in gas station language means that they had a couple of deep fryers in the back and a warming display case up front. EZ Mart had this incredible fried chicken and these awesome potato wedges. I stopped there way too many afternoons on my way home. Can you say “freshman fifteen? Yeah, right. More like freshman thirty. These are the hips that EZ Mart built!
Those potato wedges were fantastic. I’ve since learned that most gas station “deli” menus have these potato wedges – even today! They were called “broasted” potatoes back then. Now, broasted is defined as something cooked with a combination of broiling and roasting. I don’t know if that’s an accurate description for these wedges. For all I know, they were deep fried along with everything else from burritos to egg rolls to meat pies. Nobody cares. They were/are fantastic!
I don’t fry much. Before we started eating plant-based, the only things I fried were eggs (I really do miss eggs) and deer steak and the occasional batch of hot water cornbread (It’s a southern thing). So I never thought I would be able to recreate those potato wedges at home.
But I did!
These are awesome! They are crispy on the outside and soft on the inside. And really, who doesn’t love potatoes?
Baked in the oven and not fried! So not only are they yummy. They are healthier than fried potatoes. I also paired them with a yummy dipping sauce.
As I’ve said before, if you don’t have big sheet pans, you really need to invest in a couple. The size I’m talking about is actually called “half-sheet size” because they are half the size of a large commercial sheet pan. Here’s the kind I have and love:
These are from Nordicware, so they’re going to last a really long time. It’s a two-pack and it’s $22. It is a really good investment because you will seriously use them a ton. Cookies, sheet pan meals, roasted vegetables…so many uses!
You’re also going to want to invest in a couple of silicone baking mats. This is one of the best kitchen inventions EVER. On cooking shows, you’ll hear them refer to it as a “Silpat.” Silpat is a brand. They are a little pricey for me, so I found an alternative. Put one of these in the bottom on your sheet pan and you don’t even have to use baking spray. They just don’t stick! And I mean it! Cheese, caramel, balsamic glaze – it does not stick! This is a three pack – 2 half sheets and 1 quarter sheet. They’re really affordable – around $15. And I’ve had mine for three years and they have never failed me! I’ve even put one on the counter and used it to roll out dough!
Crispy Oven-Baked Potato Wedges
- 4-6 yellow potatoes, cut into wedges
- Olive oil
- 1/3 cup of AP flour
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
Preheat oven to 425°
Prepare a large baking sheet with either foil, parchment, or a silicone baking sheet. Drizzle with a little olive oil and use a pastry brush or fingers to spread oil completely over the surface.
Place potato wedges into a large bowl, drizzle with 2 tablespoons of oil and toss to coat each wedge.
In a small bowl, combine flour, paprika, onion powder, garlic powder, and salt. Whisk to combine.
Pour flour mixture over potatoes and toss to coat every wedge. Lay potatoes on oiled baking sheet, standing them on their skins, when possible.
Bake for 40-50 minutes.
- 1 cup of mayo
- 2 tablespoons of horseradish sauce
- 1 tablespoon of hot sauce
- 1/4 cup of ketchup
Place all in a bowl and whisk.
Well Duh #1: You should cut each potato so that you get 8 wedges.
Well Duh #2: You really do have to oil the baking sheet even though it’s covered with foil, parchment, or a silicone baking sheet. It helps make the potatoes crispy.
Well Duh #3: Please note that the flour coating calls for garlic powder, not garlic salt. If you only have garlic salt, you’ll need to reduce the amount of salt to 1/2 a teaspoon.
Well Duh #4: The dipping sauce is optional. These are great with ketchup – or even all by themselves. But this dipping sauce does offer a great kick of yumminess!
When I tell you the tribe was happy with this dish, I am underexaggerating! Christopher took a couple of bites and said, “Mama, these are good!” Elizabeth and Michael loved them, too. In fact, at least two members of my family asked when I can make them again!
The prep for this dish took less than 10 minutes. Seriously. The cook time does take a while, but the cool thing is that, no matter what size the wedges are, they are still cook perfectly. Potatoes are very forgiving.
Whether you serve these as a side dish, a main meal, or just a snack, you’re going to love these delicious wedges!