Recipe: Garlic Herb Baked Potato Wedges

IMG_0598Potatoes get a really bad rap.  Many elimination diets say to avoid them.  But they are a staple crop in so many cultures.  They are hearty and filling.  They have nutrients.  To group them as a refined sugar with things like white bread and white sugar is ridiculous.  Some plants may be more healthful than others, but any fruit or vegetable is a better option than processed food.

I prefer the taste of sweet potatoes so I don’t have white potatoes all that often, but when they arrive in my CSA, I’m glad for it.  There’s something so comforting about a potato in any of its preparations.  And when I make them at home, I either roast them or boil them to keep them as healthy as possible.  This recipe reminds me of those yummy crispy potato skins than chain restaurants serve – but a much lighter and friendlier option!

1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1 clove garlic, minced or grated
1/4 cup of your favorite fresh herbs (I used flat leaf parsley)
4 medium to large organic russet potatoes cut into wedges.

Preheat the oven to 400º.  In a bowl, whisk together the olive oil, salt, pepper, vinegar, garlic, and herbs (reserve a tiny bit of the herbs for garnish).  Add the potatoes and toss until well coated.  Arrange the potatoes inside side up on a greased baking sheet and bake for 30 minutes, turning the potatoes over once halfway through.  Drizzle any remaining dressing on the finished potatoes, garnish with additional herbs and serve.

Serves 4.