Comfort food on my mind

It’s raining outside, and I am going to make some comfort food, some bar food, some good food. It’s a side dish, but I was ever so inspired to make it as I am writing a character that loves potato wedges. That got me thinking. If it’s that good, why am I not having me some?

These potato wedges are inspired by the Hippy Hop Bar from the Cranberry Moon Empire, a Story app I am creating.

Tonight, it will be roasted potatoes and a glass of good water. No, scratch that. It will be a good glass of comfort drink. Whose making the potatoes? I think Nina, another character in the story app, will make the potato wedges because I am too busy writing about them. This is from her take. So heeeere is Nina to walk you through on how to make the Hippy Hop Potato Wedges.

Yes, tonight I am going to turn these:

Into this:

I didn’t know which is a better potato to use for potato wedges: The Russett potato or the Yukon Gold. Well, I will figure that out tonight.

Preparing for Potato Wedges

How it starts:
Preheat your oven to 400 degrees.

Take one big brown potato and three small gold potatoes (because that is what I have stocked in my house). The two potatoes, which I assume, equates to the size of the one big potato, which would make about five to six total potatoes.

I brought out my cutting board, my vegetable cutting board and lay it on my kitchen table.

Then I figure what spices I want on it––just plain with salt and pepper or with a little zest.
Hmm, I think Lionel–– the character from the Cranberry Moon Empire eats with paprika and rosemary. Because what is Oregano in my kitchen cup board, I will use Oregano tonight.

Pour a tablespoon of your favorite oil––olive, coconut, or whatever you think is right for you into a deep bowl dish.
Then add your favorite spices. Since I am using this many potatoes, I am using a 1/4th.

I prepare the spices, using a 1/4 of these:

• Garlic powder
• Onion powder
• Paprika
• Black pepper
• Salt

Also, I sprinkle some Oregano. You can use parsley, sage, etc, and make a variety.

Note: If you are using more potatoes or fewer potatoes, you will have to adjust the ratio accordingly.

I wash the potatoes, rubbing and scraping, removing all the dirt I can see.
Side Note of Nina’s thoughts: Yea, I notice, this is one of the dishes where I really get my hands clean. How about that?

I dry them off and start slicing them to wedges. I do that by cutting them to half then cutting the half into half and cutting the half half into a smaller half.

This is what I got.

They already look good to me.

For the Russet potatoes, I did the same, and I toss them together.

Now, I mix them all nice and well.

I grab my baking sheet. It must be one that can handle 400-degree heat. I use a skillet and place the mixed wedges nicely on it.

Now, I get my virtual assistant to work. “Siri, please set the alarm for 15 minutes.”

In the Oven

After seven minutes I can hear it sizzling. Yea, it is sizzling over the rain. It is still raining here in Portland.

Siri’s alarm goes off.

I take my mitten and grab the skillet.

It looks like this after 20 minutes.

Sorry, I got caught up talking to my friends.
Right. It needs to be cooked …another 15 minutes.
The second time, it looks like this.

I sample a piece, after blowing and puffing all over it. My verdict, it needs to be crispier. The only thing missing is some sea salt.

I put it back in the oven for another 10 minutes.

Lionel dips his wedges in mustard sauce. Yea,I should make that. Maybe another time. I will bathe mine in ketchup because I am a lazy chef.
After I toss some sea salt, I sample another potato wedge. It is scrumptious. I don’t even ketchup.

Yea, time for dinner. I serve it with some chicken.

The Verdict

Right, going back to which was a better potato to use?
I didn’t even notice, because they both came out good. Although I must mention, I remember biting into the Yukon fluff in the middle. Well, I guess, I will have to remember next time to see which is a better potato. In the meantime, use what you have in your hands.

In summary:
Preheat oven to 400 degrees.
Cut the potatoes to wedges
Mix the potatoes with your favorite spices.
Toss some oil if you like it crispy.
Dump the prepared sliced wedges in a high heat-baking pan. Arrange it with an inch or tso space apart. Note: Don’t let it lay on each other. If you do, you won’t get the wedge crispy.
Place it in the oven for forty minutes. Different oven varies with time.
Enjoy your potato wedges.