I have a confession to make, Jason and I continued to buy frozen french fries after our children moved out of the house. And even before they left, it was really he and I that would gobble them up on burger night. I told myself it was not even really that bad as long as I got the plain shoestrings, but sometimes those bags of seasoned curly fries ended up in my cart. What can I say? I have a weakness for french fries and am willing to have the half rate frozen ones rather than go without.
These seasoned wedge fries changed all that. I really didn’t have high hopes, they are not fried after all, but they turned out perfectly crisp on the outside and the seasoning was spot on. We both agreed that our frozen fry days are over and next burger night I’ll just buy a couple of russets instead of a bag of Ore Ida’s. Not bad for a first try! It will be the recipe I share at the end of this post.Jump to Recipe
The turkey burgers can still use a little work. Overall they were fine, but my plans to mix the ground thighs (much more flavorful than turkey breast, usually both are offered at the meat counter) with basil, pine nuts, and sun dried tomato did not work out completely. Turns out Jason does not like sun dried tomato, and Ford preferred none of my extra special ingredients go into the mix. Having already put the meat into a mixing bowl with some salt and pepper I decided basil and pine nuts were better than nothing. I had planned for 1 tablespoon each of those three ingredients, but since no tomato was going in I doubled up on the pine nuts which was a mistake. Don’t get me wrong, they tasted fine, just a little heavy on the nuts and missing something… oh yeah, sun dried tomato!
I find basil keeps better if you keep it in a small jar of water like a bouquet of flowers I stack the leaves and roll them before slicing thin, you can cut the other direction as well for smaller pieces
You can say what you like about sun dried tomatoes, I know they are totally passe. But they do pack a lot of flavor and every once in a while I don’t think it hurts to throw a few into some pasta or even a turkey burger. If you don’t face the same opposition I did, that is exactly what I would do, 1 tablespoon each chopped fresh basil, minced sun dried tomato, and toasted pine nuts.
I made a nice big salad so there would be leftovers for lunch and a quick dijon vinaigrette. All in all it was a pretty easy dinner and I will definitely be making those wedge fries again soon!
Seasoned Wedge Fries
- 2 russet potatoes
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Preheat oven to 425°. Scrub russets and cut lengthwise into wedges no more than 1/2" thick at the base.
- Toss wedges in olive oil, salt, pepper, garlic powder, and paprika.
- Place on parchment lined sheet pan, wedges should have space between them.
- Bake for approximately 25 minutes, flipping wedges halfway through baking. Wedges should be golden brown and crispy on the outside and pierce easily with a fork. Serve immediately.