Jacob, red potatoes are less starchy and more sugary, so they are sweeter when cooked, which would blend better with the flavors. They also have thinner skin for easier nomming while including the fiber. Being smaller they are also good for finger foods because you can spend less time cutting them up. Your browns hold up better as mashed, stewed and fried. You can still use them, I’ve done recipes like this with browns, but you’ll get different results depending on the spud.
I can’t say this enough, even considering your theme, but I love the drawings that accompany your recipes. As for this one, this is probably one of the most impressive snacks I’ll make. I’m going to do this for guests just so they think I’m that cool that I can whip something up like that. Then, I’ll tell them my bro Tyler showed me how to do it!
i feel like i owe you a feedback for a long time now. love your recepices and love those comics.
just a little addition to your story about frederick – the people did not wanted to eat them because they ate that little green fruit on the top of the plant and got sick. so they thought potatoes are evil.
they did not had the idea of digging out the actual potatoes. that is why he guarded them – he hoped the people would steal the full grown plants and see that here are actual and edible potatoes.
so they did and germany was saved once again. yay.
(Thank goodness there is no way to downvote comments, because I’m sure this is going to get some flak…)
I wanted to offer an opinion on two ingredients in this dish.
Dried Basil. Personally, I think it is a waste of money. Since most dried herbs/spices lose a lot of their potency after 6 months (more or less), you have to be using a lot of dried basil before it’ll be less than great. And since you don’t know when that bottle of basil was packed at the factory or how long it may have been on the shelves of the supermarket, you really have no good idea of how long your dried basil will last.
Olive Oil. I’m a convert from the major brands available in the supermarket to the premium stuff you get at an olive oil specialty store. This happened after reading “Extra Virginity” by Tom Mueller and a subsequent visit to a olive oil store. The difference in taste between the premium oil and the supermarket oil is astounding. You’ll never go back to the major brands once you have a taste of the real thing.
Aside from those opinions, I am a big fan of your recipes and your art. I’m really looking forward to your book and hope that you recognize these opinions as just that, opinions. Thanks!
Fun potato wedges secret that I picked up from Chris Onstead, who writes Achewood and some associated media like the Achewood Cookbook:
After you’ve given your wedges their 45 minutes at 350, flip ‘em on another side, baste them with a little more olive oil and then stick them back into a 500 degree oven for maybe five extra minutes. You’ll get something that manages to be both crispy and chewy.
Micah, I think you’re forgetting that Tyler has ALWAYS said you can use whatever quality of ingredients you please. He makes it with stuff he has around and what he thinks is easily accessible for a lot of people. You wanna upgrade your spices or oils, go for it. It’s not an opinion based thing. If it floats your boat, carry on, but it’s not a reflection on the quality of his recipes or anything else.
I have been using this site for a while now, I think I started when you posted the chicken burrito’s. (I use that spice mixture for everything) you have some wonderful tips. keep up the good work.
ooh, and I agree with some posters above, I would watch an animated cooking show on the food network =)
Deliciousness. I’ve been making a similar recipe for years, but I’ve found a quick shortcut: sub ALL dem spices for a packet of Italian salad dressing mix. From there, you can add the heat in the form of cayenne if so desired. You won’t be sorry.
You can also do this with yams (not sweet potatoes), just slice them into big fat steak fries instead of wedges. I’m considered the Queen of the Cooking Universe when I serve this “sweet potato fries”.
Yams are better than sweet potatoes because sweet potatoes, like baking potatoes, are starchier.
Great comics & recipes. I can cook, but will be buying your book for my offspring.
these are in the oven right now and they smell fantastic. i used paprika instead of cayenne because i cant handle spicy things. they are going along side bbq pork that has been in the slow cooker all day. ^_^
Made this twice already, with some different variants of potatoes. It takes a lot to get me out of my room, but I moved my butt from here to the kitchen to make this. It’s super easy, and turns out great every time. Excellent work Mr. Capps. Keep em coming, I love how fun you make cooking.
Made these for a potluck. Came out exactly like they look in the picture, and they were a HUGE hit with the guests. (Even after they got cold, people were still snacking on them.)
For the record, Parmesan cheese is what pushes the flavor over the edge, but the seasoning blend makes it or breaks it. If you can’t put your own blend together, Mrs. Dash does a good job without making stuff too salty.
Nice recipe and a fun little story from history. A couple of tips that will improve the potatoes without making things much harder.
1. Precook the potatoes in the microwave about 4 or 5 minutes, until fork tender, or just use the baked potato setting if you have one. This causes changes in the structure of the starches, increasing surface area and thus crispiness.
2. Stick your pan in the oven when you turn it on to preheat so it will be hot when you add the potatoes. If you follow this method your potatoes will get crisper and will be done in 20-30 minutes. Enjoy!
This recipe is both so good and so easy I feel like it should have been obvious to me for years. Why have I been buying frozen wedges when I can just make these for a fraction of the price? You can even make a bunch, cook them half-way and freeze them and finish them off whenever.
P.S. Hopefully McCain (the frozen fry people, not John McCain) doesn’t find out or you might find yourself in a shallow grave down by the river.