My friend the Monolithic Git once commented that my fridge is suprisingly free of pre-made convenience foods, which apparently is a rare find with most 20-somethings of my generation. The fact is, I find that most of the prepackaged nonsense from the grocery store just isn’t all that “convenient” when you start thinking about it… they’re more expensive, and often contain all sorts of sneaky unhealthy ingredients (check the sodium content on a can of soup sometime). Besides, just a teensy bit more effort will yield much tastier results if you’re willing to cook from scratch.
Let’s take french fries, for example. Who in their right mind would buy a bag of frost-bitten flavourless potato sticks when you can make your own version with only 5 minutes of prep? Yes, you’ll have a couple more dishes to wash once you’re done, but your stomach will thank you for it.
…and for pete’s sake, please don’t use ketchup with these. Save that for the crappy cardboard ones from the freezer.
Spicy Italian Potato Wedges
4 medium potatoes, preferably red-skinned
2 tbsp olive oil
1 tsp oregano
1/2 tsp hot chili flakes
Salt and pepper to taste
3 tbsp grated Parmesan
Preheat oven to 350F. Scrub and rinse potatoes, then cut into slim wedges (I’ll usually just cut the potato in half, then cut each half into 6 wedges).
In a large bowl, toss together potatoes with olive oil until coated evenly. Add oregano, chili flakes, and salt and pepper to taste. Toss again to distribute seasonings evenly over potatoes.
Lay potato wedges in a single layer on a baking sheet. Bake in preheated oven for 20 minutes, or until starting to turn golden brown. Remove from oven, and carefully flip potato wedges over to give the underside a chance to brown. Return to oven to bake another 10-15 minutes, or until wedges are golden and crisp on the outside, and cooked through on the inside. Sprinkle with Parmesan before serving.