These potato wedges were the best, crispest, most delicious, and not to mention easiest, fries I have ever made! I ate every single last one of them.

In the past, I have attempted at making regular shoestring fries, but they were a pain to cut super small, they took FOREVER to bake to a point of crispness and although they tasted good, the amount of work they took was just too much for me. So eventually I gave up on making my own fries and just stuck to the frozen store-bought ones.

Recently, however, I was trying to decide what to make for lunch when I noticed a half head of cauliflower in the fridge and suddenly the craving for buffalo cauliflower wings rose up inside of me. My boyfriend suggested we do some fries to go with them, which sounded like a nice idea but we didn’t have any in the freezer, but we did have potatoes. So I worked on the wings (which if you haven’t made these already or have seen the recipe yet, here’s the link!) while he worked on the fries. He decided to cut them into wedges instead, not a bad idea. And after being tossed in some oil and spices they were looking pretty good! Luckily he remembered everything he added to them, because to both of our surprise, they turned out absolutely amazing!

Serves: 2-4 people

Prep Time: 5 minutes

Bake Time: 25 minutes

Ingredients:

• 2 russet potatoes
• 3 tbsp Olive oil
• 2 tbsp dried rosemary
• 1 tsp minced garlic
• 2 tsp dried parsley
• 1 teaspoon paprika
• salt and pepper to taste

1. Preheat oven to 400 degrees. Cut the potatoes in half long ways, then in half again long ways, depending on the length of the potatoes, you may have to cut them in half width ways as well. Cut them to the point of being only about 1/3 of an inch in width at largest.
2. Place the potato wedges in a bowl, toss in olive oil and spices except the parsley.
3. Place on a foil lined sheet and bake for about  25 – 30 minutes until crispy.
4. Once the potatoes can be poked with a fork but are at desired crispness, remove from oven and sprinkle with parsley. Enjoy!