wedge potatoes

wedge potatoes

these are my favorite homemade fries and they are so easy! the secret is to make sure you use dry potatoes and a hot oven.


4 large yellow potatoes

2 T coconut oil

1 T salt


baking sheet. heat-proof rubber spatula. sharp knife. cutting board.


preheat the oven to 450.  scrub and rinse potatoes thoroughly. then, dry them completely with a clean dish or paper towel. i prefer to wait until the very last second before baking potatoes to cut them. this will prevent potatoes from browning.


if you need to cut the potatoes well in advance, you will probably keep the potatoes in a bowl of water before you bake them.  therefore, remember to completely dry the wedges before baking.


cut potatoes once the long way. then flip the potatoes over so the flat side is on the cutting board. cut once down the middle. using the same center point cut directly in-between the new cut and the edge. try your best to make the wedges all the same size and in the shape of a triangle. 


once all the wedges are cut (before any browning appears) quickly place potatoes on baking sheet. drizzle with oil and season with salt. mix thoroughly with your hands. rinse your hands and then place potatoes into the hot oven.


the potatoes should take a total or 16-18 minutes. stir potatoes once or twice during the baking period with the rubber spatula to ensure potatoes are evenly browned.


after 18 minutes remove baking sheet from the oven and allow to cool a few minutes before handling.


potatoes can be served hot or chilled.  store in the refrigerator in an airtight container for up to 5 days. 

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