There is always something going on all the time at our house; even more so during the school year so for dinner time I have to be organized. I make it a lot easier on myself, if I know what I’m having and what I have to prepare. I’m no longer saying, “What am I fixing for dinner.”
When I map out my meal plan, I ask my family what they like to eat and what they don’t like. We even discuss options on changing a dish that they liked or ways to improve a dish. We try to pick a different meat, (based upon what’s on sale at the grocery store) with different vegetables and different side dishes. I then sit down with my calendar, browse through my personal cookbook of recipes, magazines, and some of my favorite cookbooks and plan. Every single day of the month, I try to have something different to eat, (unless it’s a family favorite then we have it at least twice a month) and I build in a few days for leftovers.
While the main dish is usually my main focus, side dishes are just as important. They complete the meal along with vegetables so that my family will get a full balanced meal. So, I try to plan side dishes as well. Those tend to fall off the radar occasionally and if I don’t have a plan, well, the meal just isn’t as fun or filling.
For a change of pace to regular old potatoes, I often make these potato wedges as a side dish. These potatoes are flavorful and will cook in only 30 minutes. They even taste better and are much healthier than fast food fries.
Crispy Potato Wedges
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dijon mustard
1 Tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
6 russett potatoes (about 1 pound), scrubbed and dried
- Preheat oven to 400 degrees.
- Lightly spray large shallow baking dish with nonstick cooking spray.
- For seasoning mix, place olive oil in large bowl. Add Dijon mustard, rosemary, garlic powder, salt and pepper; mix well.
- Cut potatoes into wedges.
- Add potato wedges to seasoning mix; toss gently to coat wedges evenly.
- Spread wedges in a single layer, about 1/4 inch apart, in prepared baking dish.
- Bake potato wedges, turning occasionally, under tender and crisp, about 30 minutes.
- Serve immediately with your favorite grilled or roasted meat.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
*Red potatoes would also be great for this recipes as well. Sweet potatoes are great too! Simply use 3 Tablespoons of granulated sugar mixed in with 1 Tablespoon of cinnamon instead of the mustard, rosemary, garlic powder, salt and pepper. Just coat them with the cinnamon-sugar mixture and bake.
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