SPG Potato Wedges

SPG Potato Wedges
Cook Time
20 mins
Yield
4 servings
Calories
210
Protein
4g

Ingredients

2 large Yukon Gold potatoes (scrubbed)
2 tbsp olive oil
1 tbsp SPG Seasoning

Preparation

  1. Preheat oven to 425° F.
  2. Line Sheet Pan with parchment paper
  3. Cut unpeeled potatoes in half lengthwise. Cut halves again to create quarters. Slice each quarter again to create a wedge.
  4. In a bowl, drizzle with oil and sprinkle with SPG, then toss to evenly coat.
  5. Spread out on sheet pan. Try not to crowd—be sure they have a bit of space in between each other.
  6. Roast for 18 min or until tender. Sprinkle with more SPG (or sea salt) if desired.

Products

SPG
$7.50

Recipe Note

For extra crispy fries, place cut potatoes in a large bowl and cover with cold water. Allow to soak at least 30 min or overnight. This removes excess starch which helps the potatoes crisp during cooking. Drain, rinse, and pat dry with a kitchen towel before using.