"This potato wedges recipe has 5 ingredients, that’s it! I love using If & When Mim's Cumin Garlic Preserved Meyer Lemon Paste to add a punch of flavor with minimal ingredients. This small but mighty jar of lemon paste is just bursting with flavor! I have one in my fridge at all times." - Mimi Council of Mimi Bakes Photos
Makes 3 to 4 servings.
3 large Russet potatoes
2 TBS olive oil
2 TBS If & When Cumin Garlic Preserved Meyer Lemon Paste
Salt and pepper to taste
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cut the potatoes in quarters longwise, then cut each quarter in half longwise to create wedges.
Place in a bowl, and coat with olive oil and If & When. Place on prepared baking sheet.
Bake for 30 to 35 minutes until golden brown on each side, flipping halfway through.
Serve the potatoes like French fries. Alternatively, cut into cubes and they would be just as good!Make sure to flip potatoes so they can brown on each side.
Always salt and pepper potatoes or fries after they come out of the oven. Why do you salt potatoes after cooking? Salt will draw out moisture, so if you salt potatoes before it can leave them with a lackluster texture, and they won’t crisp up as nicely.
Serve as a side dish to chicken, steak or add a dipping sauce like a garlic dip or hummus.
For high altitude, bake at 400°F for 25 to 30 minutes until golden brown on each side, flipping halfway through.
Adapted by the recipe, "Cumin Garlic Lemon Potato Wedges," created by Mimi Council for If & When.