Garlic Potato Wedges in the Oven

Mostly, this depends on what you like. I picked yellow potatoes because they are more of a waxy potato (versus starchy), and they hold together better when baked. Potatoes that are typically used for baked potatoes and mashed potatoes (Russets and Idaho), are higher in starch content, and tend to fall apart – hence their ideal use as baked and mashed potatoes.

It can sometimes be hard to achieve a crispy, fried-like texture on foods baked in the oven. One way to do this is to coat the food in a bit of cornstarch first. This is help absorb any excess moisture, and allow the food to become crisper. Use enough cornstarch to coat the potatoes, without being able to see any powder. Then toss with oil, and continue the recipe as written.

Potatoes tend to get a bad rap, and most people think they’re unhealthy. I mean, there are some good reasons. Those reasons are: French fries, potato chips, and loaded baked potatoes. The potato itself, though, is a great, heart healthy food to include in you meal rotation. It’s high in potassium, which most people don’t get enough of! Potatoes are also a great source of fiber, especially if you also eat the skins. And something surprising to many people, is the high vitamin C content of potatoes. Definitely a spud worth eating! Just watch the toppings. This is where most people go off the tracks. Toppings like butter, sour cream, bacon, cheese, and the like take the healthy potato and turn it into an artery clogging nightmare. And if you’ve got a hankering for fries, try making you own using this recipe, or others below!