You cannot have Bacon Cheeseburger Meatloaf without fries. It just would be uncivilized. But, my oven fries always turned out soggy. That’s just not right either.
So, once more, I set out to perfect the Oven Fry.
I chose to stick with what I consider my signature seasonings… simply because I use them a lot on chicken. While these are potatoes and not chicken, I still wanted to try.
I scrubbed the potatoes and cut them into wedges. (You can do this with an apple wedger if you are pressed for time.) Then, I spread a thin layer of olive oil all over my bar pan and arranged the potato wedges like little starchy soldiers ready to do battle in a war of deliciousness.
Since they were all lined up, it was time to season. If you are wanting to know exactly how much seasoning I used, I cannot help you. I just sprinkled away until my heart was happy. I definitely used more salt and paprika than anything with probably equal amounts of onion powder and pepper and just a dash of oregano leaves.
Then, I placed my little starchy warriors into a hot oven, preheated to 400 degrees.
They cooked for about 45 minutes, until perfectly brown. Since they were all standing up so pretty, I did not need to flip them half way through the cook time.
They were so delicious. I felt relieved that such a simple recipe had worked. However, I think the key is in the positioning. By keeping them with the skin-side down and having no need to flip, they turned out great.
The meatloaf isn’t half bad either.
This post is linked with love at the Mommy Club.
Lisa @ Lisa's Dinnertime Dish says
I love oven fries, I make them all the time! But I haven’t tried them in wedges before and I love your idea of using an apple wedger. That had never occurred to me before, but it would make the prep go so quickly!
Stephanie says
Yum! These looks so good! I have made them before by baking them in a deep dish with veggie stock. They turn out yummy!! Maybe using a broiler pan or a cookie sheet sitting in a baking sheet would work well too for making them not be mushy – that way the heat will go around the whole potato wedge! Mmmm I could go for some now… 🙂
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Penny says
The broiler pan would probably work but I am soooo lazy and those are such a pain to clean. LOL
When you say that you use veggie stock, do you mean that you brush them with the stock or how? Thanks!