Remember the Grilled Chicken Sandwiches I posted sometime last week (http://www.thesupermomchef.com/?p=652)? Have you made those yet? I know some folks have because I have gotten huge rave reviews over them, and that makes me happy! I love recipes, but what I love even more than recipes themselves is sharing them with others so that they can enjoy the delicious goodies themselves. Well, if you haven’t made them, now you have an even better reason to make them because these little crunchy potatoes make the perfect side dish and can roast away while you are outside grilling the chicken. This is probably one of the simplest side dishes I can imagine, and also one of the cheapest. Double score! (Betcha haven’t heard that since about 1995, huh?) Even my hubby, who is a self-proclaimed “baked” french fry hater liked these. Oh, and if you are looking for an easy way to wedge vegetables, Pampered Chef just came out with a new veggie wedger that makes the task super simple! Using that, I had these little wedgy babies in the oven in less than 10 minutes!
Roasted Potato Wedges
Baking potatoes, amount will depend on how many people you have to serve
salt & pepper, to taste
Preheat oven to 400 degrees F. Peel potatoes, rinse, and cut into equal size wedges. Toss the potatoes into a large mixing bowl and add about a tablespoon of olive oil. Sprinkle with salt and pepper, but remember not to add too much at this point. You can always salt them more after they are done cooking. Spread onto a shallow foil lined baking dish that has been sprayed with non-stick cooking spray. Bake for 20 minutes, turn, and bake about 20 minutes more. Depending on the size of your wedges, you may need a little more cooking time. Cook until crisp and golden brown. Serve hot.