Last Saturday we had our very first friend’s dinner! The group of us gets together, each of us preparing a dish, and sits down to dinner together at one of our homes. We started out with our first dinner at Zach’s house, since his is the place we haven’t hung out at yet. He got a new smoker at Christmastime and has been all about smoking some meat. He smoked wings for the super bowl party the weekend before, and on Saturday he made us all some pulled pork.
To go with it were all the usual American barbecue sides–baked beans, mac n cheese, slaw, buffalo cauliflower and of course some good old fashioned potato wedges. And, Trevor brought us cheesecake for dessert! On the weekends when I’m out with friends, I always excuse myself from the extra-healthy eating that I do throughout the week and splurge a little. I don’t eat much pork and almost never eat beef, but I do love pulled pork, and mac n cheese! And if you didn’t already know this about me…my favorite food is fries!
I decided to try my hand at making some wedges so I wasn’t buying the frozen ones from the store that have been deep fried in who knows what kind of oil. I wanted to roast them, then just toss them in a bit of olive oil to brown them up and see how they would turn out. One thing I can say–they were good when they first came out of the skillet, but they aren’t a great dish to reheat. Once they cooled and I had to reheat them in Zach’s oven, they definitely lost that crispness they had when they were freshly done. Just a little tip to keep in mind if you make them!
- 4 medium russet potatoes, scrubbed well
- olive oil spray
- olive oil
- garlic powder
- Preheat the oven to 400 degrees, and lightly spray a cookie sheet with olive oil spray
- Cut potatoes into wedges. I started by cutting them lengthwise into quarters, then wedging them from there.
- Spread wedges evenly on the prepared cookie sheet, spray lightly with olive oil spray, then sprinkle with salt, pepper, and garlic powder.
- Roast for 10 minutes, remove from oven and toss, then put back into the oven for an additional 10 minutes
- Test the wedges to see how soft they are. I made a double batch, so I ended up doing an extra 10 minutes in the oven.
- Once the wedges are roasted through, heat a couple of tablespoons of olive oil in a large skillet. Add enough wedges to just cover the bottom of the skillet and fry over medium-high heat. Sprinkle with a little more salt, pepper and garlic powder, and toss frequently until they begin to turn golden and crisp.
- Remove from skillet and rest on a plate covered with paper towel. Repeat step 6 for all remaining wedges.
- Serve right away with ketchup (my personal favorite), or your preferred dipping sauce.
I have a sick kiddo at home today, plagued with the stomach bug, so I’m thinking of making another batch for tonight. A little soft comfort food might be just what the doctor ordered to go alongside his soup…if he’s up to eating by that time. Right now, the poor guy is laying on the bathroom rug close to the toilet, keeping nothing down but water. It seems like February is always the month that sickness hits our house.
Here’s to good health and happiness to all of you as we patiently await the coming of Spring!