Crispy Oven-Baked Old Bay Potato Wedges

The top 4 places to find yourself on a cold winter’s evening:

1. Bundled up and lounging on the couch sipping tea (okay, hot chocolate) with a good book/British detective show/the worst reality TV you can get away with.

2. Somewhere with a warm climate.

3. Minding a big pot of simmering soup or curry in a warm kitchen with good company and a glass of red.

4. At a cozy pub – complete with perfectly dim lighting, excellent food and a good corner table.

One of my favorite things to eat in winter is pub fare. Slow-cooked, rich-sauced, and potato-accompanied  – good pub food screams comfort. And Sydney, lucky for me, has some smashing pub grub. (Four in Hand, I’m looking at your beef cheeks!)

But sometimes the weather makes sweatpants and a night at home look irresistible. These are the nights to bust out the slow-cooker and crank up the oven.

A homemade replica of a pub classic, these crunchy, well-seasoned potato wedges are easy to make and require absolutely no dangerous deep-frying. Feel free to swap the Old Bay seasoning for anything you prefer (paprika and cumin, cajun seasoning, plain old salt and pepper – anything!)

Make these for a cozy night in and impress someone you like.

Crispy Oven-Baked Old Bay Potato Wedges (serves 2-4)
adapted from Oh She Glows

-  2 large Yukon Gold Potatoes cut into 1/2-inch (1 cm) wedges
– 1 tablespoon corn starch
– 1/2-1 tablespoon Old Bay Seasoning
– 1 teaspoon dried oregano
– salt and freshly ground pepper, to taste
– 1 tablespoon olive oil
– cooking spray

To serve:
– 2 tablespoons BBQ sauce
– 1 tablespoon sriracha or other hot sauce

Heat oven to 450 F/ 230 C.

Dry potato wedges with a paper towel and place them in a plastic bag (like a large freezer bag).

Put cornstarch, salt and pepper, Old Bay and oregano in the bag, seal it and shake it up until the potatoes are coated evenly.

Pour in olive oil and shake the bag again to coat everything.

Lightly spray the baking tray with a cooking spray. Arrange potato wedges on the tray, allowing enough space between each of them without overlapping.

Bake for 15 minutes , flip each wedge over and bake for another 5-10 minutes until golden brown.

To serve: combine BBQ sauce and hot sauce and mix – serve with potatoes fresh from the oven.

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7 thoughts on “Crispy Oven-Baked Old Bay Potato Wedges

    • I didn’t grow up in Maryland, but I will totally put it on anything too! My dad is a big seafood guy, so we always used have it around. So good.
      Good luck with you cleanse – go you!

  1. Hi. I am in London is there an alternative to the old bay seasoning… Not sure I can get that here. Loving your blog. Thanks.

    • Sure – you can use any seasoning you want! If you have a mixed herb blend that’s always nice – or just some paprika and salt and pepper – it’s up to you!

  2. Pingback: Mushy Peas: The Best Way to Use Frozen Peas? | Voracious Vander

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