Red Skin Potato Wedges
Happy New Year everyone! I’ve been away with my hubby relaxing, enjoying family, and getting geared up for 2011. It’s going to be an amazing year of increased health & happiness!
Perhaps some of you have a New Year’s resolution to make healthier choices for your daily meals. If that is the case, the transition can be key to making lasting choices. For some, they have no problem going cold turkey and saying bye-bye to their all-time favorites <junk> foods. For others, the transition from bad food to better food to best is really critical to making life-long changes. That is why I’m here. The recipes I present are extreme to some, but are transitional to others. It all depends on what phase of the health journey you are on. My goal is to inspire you to try different foods or new ways to prepare the foods you already enjoy, and to show you how truly easy (and delicious) making healthy meals can be.
Along with the holidays come very busy schedules. I’m sure you all understand and relate. It’s times like these when I start looking for something that won’t take too much time to prepare, but still keeps me interested and excited to stay on track and not grab the first (and fastest) food that I crave. These potato wedges are quick & easy for a snacker like me. If you enjoy salty snacks like french fries or chips, this is a better alternative for you. They can be seasoned many different ways, too. Of course, you don’t want to eat these with your evening meal. It’s best to have them for lunch along with your veggies or protein.
We’re all on this journey together! Never feel defeated if you “slip up” and enjoy the holidays (or the weekends) a little too much! It’s a new year, but it’s also a new day. Every day is a new day, a clean slate. It’s never too late to make changes. Make one change, one step at a time. AND be sure to appreciate the progress you’ve already made!
- 6-8 red skin potatoes, washed and sliced into wedges (leaving skins on)
- 1 TBS coconut oil OR grapeseed oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
*Other seasoning ideas: garlic salt, cumin, ground red pepper (for spice), greek seasoning, etc.
- Preheat the oven to 425*.
- Toss the wedges with all seasonings and arrange in a single layer on a foil-lined baking sheet.
- Bake for 35-45 minutes or until potatoes are crisp.
P.S. The dip in the photo is just plain Greek yogurt (fage’ brand) with fresh chive, garlic, sea salt and a little lemon juice.