Recently I saw this article on Buzzfeed called “11 Bullsh!t Things About Online Recipes“. I took the article with a grain of salt (if you can’t laugh at yourself!), but the comments at the bottom were savage! I had no idea that people hate the fact that many bloggers choose to write a personal anecdote or story in their recipe posts. I don’t really get that, personally. If you don’t want to read the post then just… scroll?
I recently wrote about the struggle that food bloggers face, keeping a balance between passion and business. But sometimes I feel like the burden of this distinction falls on the reader as well. If recipe blogs were all business – just the recipe, nothing personal – then it doesn’t seem like they’d be very fun or meaningful at all. In fact, the word “blog” itself is short for web log – a name that came about because people were “logging” their ideas and stories online.
In any case, as much as Well and Full provides something to the reader (via recipes), it’s also a passion project for me – and writing is a part of that passion. I’m proud to be following my heart and writing about the things I care about. And it means so much to me to be able to share that with all of you, it really does. If you’re reading this, I want to tell you how much I appreciate you for following along :)
But if you’re just here for the recipe, that’s fine too! These salt and pepper potato wedges came about because I absolutely LOVE black pepper. Almost all my recipes call for fresh-cracked pepper, and I think it’s one of the most underrated spices. Whole Foods actually has salt and pepper potato chips (of which I could easily eat a whole bag), but this is a much healthier version. I hope you love this recipe!!
Salt and Pepper Potato Wedges
These salt and pepper potato wedges are deliciously simple to make, and full of piquant flavor. Vegan and Gluten Free!
- 4 Large Russet Potatoes
- 2 Tbs Extra Virgin Olive Oil
- 1 Tsp Salt
- 2 1/2 Tsp Black Pepper
Preheat the oven to 450 degrees F.
Wash and dry your russet potatoes. Cut them into fairly even-sized wedges (see photos for reference).
Toss the potato wedges with the olive oil, salt, and pepper, until they're all evenly coated.
On a baking sheet lined with parchment paper, bake potatoes for 40-50 minutes, turning halfway, or until desired doneness is reached. Please note that cooking time may vary based on how big you cut your wedges.
When done, top with a little extra fresh-cracked black pepper (if desired), and serve warm.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)