Crispy garlicky potatoes with freshly made ketchup is both easy and doable on weeknights.
This is actually a combination of two recipes since I have them both in the same photo. The garlic-parm wedges are a homestyle take on some fries I had been getting at restaurants the past couple of years. Of course, doing the potatoes in the oven makes them quite a bit healthier and less worrisome to eat. The ketchup is really quick- and again, I am diabetic so I use Splenda but you can use cane sugar or corn syrup if that’s your thing. Agave syrup is another option.
Potato Wedges:
- 4 medium russet potatoes
- 2 tablespoons vegetable oil or olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 2 to 3 tablespoons finely chopped fresh parsley
- 1/3 cup freshly grated or shaved fresh Parmesan cheese
Homemade Ketchup (No Sugar Added):
- 6 ounces tomato paste
- 1/4 – 1/3 cup Splenda (depending on your taste preference)
- 1/2 cup apple cider vinegar
- 2 ounces apple cider or apple juice
- 2 tbsp. white balsamic vinegar
- 1 tbsp. lemon juice
- 1 teaspoon salt
- 1/2 teaspoon soy sauce
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- pinch ground cardamom
- 4 ounces water
Method:
-
- Preheat oven to 450°F.
- Scrub potatoes, cut in half, and into 8 wedges per half (16 wedges per potato total).
- Toss all ingredients together except Parmesan and parsley, mixing until potatoes are evenly coated.
- Spread potatoes in an even layer on a greased or nonstick-foil or parchment paper lined baking sheet. I keep the peel on the potatoes and line them up skin side down at first.
- Bake 35-45 minutes or until potatoes are cooked through and crisp up, turning potatoes potatoes several times during cooking to ensure even browning (after the first 12 minutes or so I turn them from skin side down to one side, and another 12 minutes or so, turn them to the opposite side).
- Toss potatoes with Parmesan and parsley when they come out of the oven, and adjust salt if necessary.
- While potatoes are baking, prepare ketchup: Mix all ingredients together then stir in water.
- Simmer over low heat, stirring frequently, until mixture rethickens.
- Cool and refrigerate until needed. If making while baking wedges, the ketchup will be slightly warm, which I like.
You might also like:
Chicken and Penne with Creamy Red Pepper Sauce
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