1 Idaho Russet Burbank potato

Olive oil

Fresh cracked pepper

Seasoning of your choice (we like Famous Dave’s Chikn’ Wing Seasoning or Tony Chachere’s Creole Seasoning or Chef Paul Prudhomme’s Magic Salt-Free seasoning.  Even regular salt will work)

Pre-heat your oven to 425ºF.  Cover a pizza pan with heavy duty aluminum foil, taking care to make sure the surface is smooth.

Wash and scrub the potato and leave the skin on.  Slice the potato length-wise and cut each half length-wise again and again.  Then cut all the wedges in half horizontally – to yield 16 eaqual size pieces of potato.

Transfer the wedges to a mixing bowl and add just enough olive oil and stir to coat.  Crack the fresh pepper over the wedges and stir again. Add the seasoning and toss again.

Carefully place the wedges onto the foil, flat side touching the foil.  Do not allow the skin side to touch the foil.  Dredge each wedge through the oil to ensure even coating.

Bake the wedges for 20 minutes.  Remove the pan and use tongs to turn the wedges over, again, placing the other flat side of the wedge against the foil.  Bake for another 10 minutes, then drain the wedges on paper towels before serving.

This recipe produces a product that is great as a side potato, but can also be used in place of chicken wings to carry your favorite wing sauce.  Just think, crisp “wings” without the bone or the fat!  Enjoy!!!

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