Tangy Potato Wedges

I always like to pair some "fries" with my main dish because who doesn't like potatoes?! When I was younger, my mother would always make "fries" - the healthy way - by cutting up some potato slices, garnishing them with salt and pepper, spreading them on a baking sheet and popping them in the oven. Sure, these were great fries and I will forever be grateful for them because they did make some of her dishes delicious, but I always wanted something a little bit more flavorful and zesty!

Whilst looking up baked fries recipes on my iPad one day, I came across this recipe that seemed to have a lot of zest and I did try it and loved it! After this recipe, I became inspired to make my own type of zesty potatoes. Using the recipe I found online, I switched up the amounts and ingredients to make it what I really longed for. The result? The recipe down below! I hope you enjoy :)

Prep: 5 - 10 min
Cook: 40 min - 1 hr
Yield: depends on the amount of potatoes you have!

Ingredients:

• Russet potatoes (it works best with these, I'll explain later)
• Olive oil
• Garlic powder (or chopped cloves)
• Chopped Onion
• Lemon juice
• Ground Black Pepper 
• Salt
• Fresh rosemary stalk (optional)

First step! If you are using Russet potatoes, you will not have to peel them. Russet potatoes work best for this recipe. I highly recommend using them. However, I did not have Russet potatoes and had to work with regular potatoes. After you peel them (or not), chop them into small cubes! You can opt to cut them into slices, but I prefer cubes because it looks like you have a larger quantity with less potatoes.

Next, you're going to add your olive oil and lemon juice. As you can see, I didn't include specific measurements because I dump in ingredients based on how I like it so you should do the same!

Dump in a little bit of garlic powder (or cloves) and ground pepper.

 Add a pinch or two of salt. Next, you're going to mix all of your yummy ingredients into the potato wedges or slices. I did it with a cooking spoon, but you can do it with your hands (it gets dirty, trust me).

Finally, transfer the mixed potato wedges to a glass serving dish. I drizzled on some extra pepper and chopped onions. I topped off the dish with a freshly cut rosemary stalk straight from my garden! Put your dish into the oven at 400 degrees for about 40 min - 1 hr, checking on it periodically since oven times do differ. When they look golden brown, take them out of the oven and let them slightly cool. When warm, serve and enjoy! 

I wasn't able to snap a picture of my finished potatoes since my family and I are taking part in Ramadan and we were so eager to devour the potatoes when breaking our fast! 

I'd love to hear how your dish turned out! 

~Misbah