Guys, my baby is broken.
He was such a good sleeper, and so was I. Those were the days, my friends, and they’re becoming hazier and hazier in the distant past. I think he sensed I’m staying up later and getting up earlier in order to get everything done and so he thinks we should hang out. I love him dearly, but I would love him even more if he slept through the night and remembered the existence of the little word “nap”.
One of the first things to inevitably slide when I get busy and/or tired (or, in this case, all of the above) is meal planning. This is totally counter-productive, since meal planning actually makes my life a lot easier and more efficient, but I’m not thinking clearly so I don’t even care. I don’t even.
The best option in a case like this is to resort to all your favourite tried-and-true recipes and forego dangerous experimentation for awhile, so that’s pretty much exactly what I’ve been doing. Which means I’m making a lot of recipes from my own blog and from our trusty family cookbook.
That family cookbook is where this winner comes from.
This is my absolute favourite way to eat potatoes, with Twice Baked Bacon Gouda Potatoes running a very, very close second. Wedge fries edge out twice-baked because they are way quicker and easier. As we’ve discussed many times, I like to eat. I don’t love to spend hours in the kitchen, I just want food that tastes like maybe I did. These are one of my go-to sides, whether for burgers, chicken, steak, or just a big salad. They are also one of my go-to recipes when we have people over because we usually don’t plan very far ahead and these can be prepped in 10 minutes flat.
These are a family recipe my mom has been making for as long as I can remember, and some things just need no improvement. We eat a lot of roasted potatoes around here, and these are a perfect alternative to switch things up a little with basically the same amount of time invested. Sorry it took me so long to tell you about them, but now you can make them every week :)
- 4 medium-large russet potatoes, peeled and cut into 8 wedges each
- 2 Tbsp vegetable oil
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ tsp pepper
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.or foil (if foil, spray lightly with cooking spray).
- Toss potatoes in oil in a large bowl.
- In a small bowl, combine all remaining ingredients and then mix them with the potatoes to coat evenly.
- Bake for 35-40 minutes, until golden and tender when pricked with a fork.
- Serve immediately.