Foody Schmoody...I'm JUST Cooking: Crispy Potato Wedges with Spiced Sour Cream (& The Wednesday Roundup #4)

Wednesday Roundup After Recipe

You are probably sick of me telling you how much my family loves mashed potatoes. Well, even if you are, I'm telling you again. My family loves mashed potatoes. The problem is, with all the fancy schmancy dinners I can make on a whim, I swear, I make the world's worst mashed potatoes. Okay, they're not that bad, but they're not the mashed potatoes I love to eat. I have a theory why. I think to make really yummy mashed potatoes you've got to use an obscene amount of butter and lots of cream or whole milk. When I make them at home I always use 1% milk and some lower fat alternative to butter, or only a smidge of real butter. I prefer to eat my mashed potatoes in ignorance at a restaurant where I have no control over what goes in. Ignorance is bliss, right?

Anyhoo, the point is, even though the family would be glad to have mashed potatoes every night of the week, I prefer to mix it up a bit. These are sort of like a cross between a French fry and those little roasted potatoes.

I feel like there is one more thing that I MUST mention. The other night, I was filling manicotti and the husband and oldest kid thought (hopefully) that I was filling them with mashed potatoes?! Seriously. I kid you not.

Okay back to the potatoes I actually made. These really can go as a side dish for just about anything. I served them with some grilled chicken. I think they'd work as an appetizer as well.

The sauce came out really delicious. I haven't tried it yet but I am planning on serving it over chicken at some point. If you give that a try, let me know!

CRISPY POTATO WEDGES W/ SPICED SOUR CREAM

PRINT RECIPE

INGREDIENTS:

For The Potatoes:

4 russet potatoes, sliced into wedges
1 1/2 T Italian seasoning
1 T olive oil
salt and pepper

DIRECTIONS:

Preheat oven to 425.
Toss potato wedges with olive oil, salt, pepper and Italian seasoning. Spread in an even layer on a baking sheet and cook about 25 minutes, until nice and brown.

For The Sour Cream: