I’m sure people share my weakness for potatoes. They’re completely irresistible to me; I’ve said it before, I’ll say it again: I could eat potatoes morning, noon, and night. If you love potatoes too, you’ll share my enthusiasm. Here, make some mashed potatoes while you’re at it.
This particular potato was destined for greatness. Lemon-Pepper wedges are the only way to eat wedges. I was so thrilled to find a whole new range of Clubhouse spices at Walmart. I’m a collector, you see. If there’s one I haven’t seen, I have to have it. This lemon & pepper blend is perfect for seasoning chicken and potatoes! While you’re slicing, make sure you’re using the right knife! Guides like this are great when you want to learn about which knives make slicing and dicing easy!
Quick DIY tip: I know spices in the bottles are expensive (at least they are in Canada). I’ve seen a little bottle of cayenne pepper sell for eight dollars. Maybe it’s the frugal student in me talking, but I could probably eat an entire meal for eight dollars here in Waterloo – I am not going to spend eight dollars on cayenne pepper just because the bottle is pretty. But here’s the tip; buy one bottle. Use it, and once it’s done- wash it, dry it, re-label it and buy the spices that come in the little plastic pouches for half the price, and reuse those beautiful spice bottles forever. A little plastic funnel from the dollar store makes the transfer easier.
- 1 medium russet potato
- 1 teaspoon lemon & pepper seasoning from CLUBHOUSE
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 5 ice cubes
- 2 cups cold water
- Preheat oven to 375 degrees and line a cookie sheet with aluminum foil
- Slice the potato into strips and submerge in a bowl with water and ice cubes for 15 minutes
- Drain water and let the potatoes dry out and toss with olive oil, lemon & pepper seasoning, and lemon juice
- Place potato wedges onto the lined baking sheet and bake for 15 minutes, then use a spatula to flip wedges and bake for the remaining time until wedges start to brown