<< What soul food means to me

By Connie Chung, 16, Gabrielino HS
Print This Post


Ingredients:

Connie Chung models her seasoned potato wedges.

2 lbs. Potatoes (this is around 5-6 large potatoes)
1 tablespoon of Extra Light Olive Oil
Sprinkle of Salt, Seasoning Salt and Black Pepper

Materials:
Large board
Sharp cutting knife
Cutting board
Oven pan
Sheet of foil

Directions:
First, soak potatoes in warm water. Rinse them twice.

Slice potatoes in half (the long way). Then, slice that half into another half. Slice into halves again. (Depending on the size, a large potato can make up to 8 wedges.)

You want your potatoes to be thick but still thin enough to evenly cook. Put potatoes back in the bowl, add oil and sprinkle on your spices. (For added flavor- try paprika, garlic powder or any of your favorite spices).

Mix with hands or a large spoon if you prefer not to get fingers oily.

Evenly place wedges on foil-lined pan and then place pan into the oven. Bake for 45 minutes at 425 degrees. Voila!

Let cool for 10 minutes and then enjoy! These make delicious munchies, savory appetizers and to-die-for side dishes. They’re light, simple, baked and perfectly healthy.

Source: Connie’s Aunt Terry



Comments:


"The potatoes were awesome—just perfect, not too crispy, not too soft. Good choice of spices, too." —Andrea Domanick, 16, Harvard-Westlake School


"The potato wedges were so great. They had a really great flavor and crispy texture. Those were some good potatoes."
—Monica Maeng, 17, Van Nuys HS




"I liked the potato wedges because they tasted really good."
—Hakop Aladzhadzhyan, 13, Roosevelt MS




"I also liked the potatoes. I thought the potatoes were going to taste plain or salty but I was proved wrong."
—Richelle Legaspi, 17, Marshall HS




"Well, it was great. My mother makes potato wedges at home."
—Marvin Novelo, 17, Franklin HS