Monday, March 3, 2014

Sea Salted Baked Potato Wedges

I love Dash's pre-made sliders... they are so quick to make and super flavorful! Tonight I made 2 types of sliders: chicken, feta and spinach and beef with cheddar. Dave cooked them in the cast iron pan over the stove top and they were out of this world. Any time I make sliders or hamburgers I have to eat  french fries with them. It doesn't matter which kind of fries they are I just have to have them with my hamburgers. If I was given a blotter test and there was a shape of a hamburger I would immediately say- french fry! Maybe I associate hamburgers with french fries because of the gazillion McDonalds Happy Meals I ate as a kid. We rarely eat at McDonalds but I have to admit I LOVE their french fries! So when we do make a fast food run I always get a small order of fries. I don't care that they are made with 17 ingredients, one including TBHQ which is basically lighter fluid and that they are fried in 7 types of oil....they are darn goooood! Well the version I made tonight are much healthier than any french fry out there and tasted way better too. I made Sea Salted Baked Potato Wedges. Every time I make them I say to myself why don't I make these more often. They are so easy to make and so addicting. You can't just have one! The best thing about them is that they are 100% natural so you can eat them with no guilt or feeling like you have to run 3 miles afterwards. I am making French Onion Soup this week for dinner so I have a ton of onions and that sparked the idea of making a Greek Yogurt French Onion Dip to go along with the potato wedges. The dip is incredible and pairs so well with the potato wedges! Salute to Sea Salted Baked Potato Wedges - a healthy alternative to french fries!
Healthy, Delicious and Addicting!
Greek Yogurt French Onion Dip is the perfect match!

Sea Salted Baked Potato Wedges (Click to print recipe)

Preparation and cook time: 60 minutes

Serves 6


  • 4 large baking potatoes, unpeeled and cut into wedged slices
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 t sea salt
  • 1/2 t black pepper
  • 1 tb minced parsley
Preheat oven to 400 degrees. Clean the potatoes and cut them length wise into wedges, about 6 wedges per potato. Place potatoes, olive oil, sea salt, pepper and parsley in a large zip lock baggie. Mix the potatoes and olive oil mixture in the baggie well. Spread the potatoes on a cookie sheet and bake in the oven for 20 minutes and then turn the potatoes over and cook for another 20 minutes until the potatoes are tender and golden brown. Sprinkle with extra minced parsley and sea salt and pepper to taste. Serve with Greek Yogurt French Onion Dip.

Food Impressions:

Nate: "These are so amazing, they are way better than McDonald's French Fries."

Tyler: "These french fries are so big. I like dipping them in the onion dip rather than ketchup."

Zachary: "These are the best ever...can you make these french fries all of the time?"

Dave: "Really good."

Andrea: "Delicious and healthy. I love that they are crispy on the outside and tender on the inside. A little goes a long way with the sea salt. The onion dip was delicious with the potatoes. I can't wait to make this for fiends and family."

Cast iron deliciousness! 

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