old bay potato wedges

We recently returned from an amazing vacation to the Oregon coast.  We absolutey love Newport, which is where we stayed.  While there, we discovered a few gems – tide pools and a marine science center with so many amazing spaces for the kids to explore and interact with!

We stayed in a house, cooked and ate almost all the meals there.  We ate simple meals with fresh and delicous flavors: salmon tacos, BBQ’d burgers, chicken brautwurst with corn on the cob and salad and also chicken drumsticks + these old bay potato wedges.  They remind me of jo jos, but are so much better for you!

Old bay potato wedges — the healthier jo jo alternative!

Jo jos are fried, yes?  These old bay potato wedges are crispy and flavorful but baked in the oven.  Bonus – they take just a few simple ingredients you probably already have on hand to make!  The key to get the correct shape with your wedges is in how you cut them.  Each potato has 5 cuts to give you 6 wedges.  Here’s my trick for the perfect old bay potato wedge cut.

Cut your potato length wise in half.  Take one half and lay it flat side down on your cutting board.  Cut about ⅓ of the way in from the outside, angling toward the center.  So as you cut, you are cutting on a bias.  Do another cut about ⅓ of the way from the other side, angling toward the center again.  Repeat those 2 cuts with the other half.  You get perfect angled cuts with your potatoes!

We love these old bay potato wedges served alongside a salad, or when we make drumsticks.  They go great dipped in some homemade ranch, or homemade bleu cheese I make for my buffalo sauce loving husband.  They’d be great alongside an omelet in morning as well.  You just can’t go wrong with healthy jo jos!

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Old Bay Potato Wedges

They remind me of jo jos, but are so much better for you!

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: Side Dish, Snack

Cuisine: American

Keyword: dinner side, potato, snack

Author: Heather

Ingredients

• 4 large russet potatoes dirt rinsed off
• 1 tbsp avocado oil
• 2 tsp old bay seasoning
• ½ tsp sea salt
• ¼ tsp pepper

Instructions

• Pre-heat oven to 425 degrees F.  Line a baking sheet with parchment paper.
• Cut your potatoes into 6 wedges each following these steps.  Cut your potato length wise in half.  Take one half and lay it flat side down on your cutting board.  Cut about ⅓ of the way in from the outside, angling toward the center.  So as you cut, you are cutting on a bias.  Do another cut about ⅓ of the way from the other side, angling toward the center again.  Repeat those 2 cuts with the other half.
• Toss the potatoes in a bowl with the avocado oil, old bay seasoning, sea salt and pepper.
• Spread the potatoes evening on the parchment paper lined baking sheet.  Bake for 30-40 minutes, flipping the potatoes half way through.  You want them to have a golden brown color, while easily piercing with a fork.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Old Bay Potato Wedges

This recipe can easily be doubled or halved.  Plan for around 1-2 potatoes (depending on the size) per person.  Make extra, because it does not last long!

Ingredients

• 4 large russet potatoes, dirt rinsed off
• 1 tbsp avocado oil
• 2 tsp old bay seasoning
• ½ tsp sea salt
• ¼ tsp pepper

Directions

1. Pre-heat oven to 425 degrees F.  Line a baking sheet with parchment paper.
2. Cut your potatoes into 6 wedges each following these steps.  Cut your potato length wise in half.  Take one half and lay it flat side down on your cutting board.  Cut about ⅓ of the way in from the outside, angling toward the center.  So as you cut, you are cutting on a bias.  Do another cut about ⅓ of the way from the other side, angling toward the center again.  Repeat those 2 cuts with the other half.
3. Toss the potatoes in a bowl with the avocado oil, old bay seasoning, sea salt and pepper.
4. Spread the potatoes evening on the parchment paper lined baking sheet.  Bake for 30-40 minutes, flipping the potatoes half way through.  You want them to have a golden brown color, while easily piercing with a fork.

And now I’m dreaming of making old bay SWEET potato wedges.  Time to fire up that oven!

Are you familiar with old bay seasoning?  I’ve heard so many people only use it for seafood, but it’s flavors work so well here as well!

Heather