mains + sides/ recipes/ vegan

Salt and Pepper Potato Wedges

Salt and Pepper Potato Wedges | Well and Full | #healthy #vegan #recipe

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 | Well and Full | #healthy #vegan #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!

Ingredients

  • 4 Large Russet Potatoes
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Tsp Salt
  • 2 1/2 Tsp Black Pepper

Instructions

  1. Preheat the oven to 450 degrees F.

  2. Wash and dry your russet potatoes. Cut them into fairly even-sized wedges (see photos for reference). 

  3. Toss the potato wedges with the olive oil, salt, and pepper, until they're all evenly coated.

  4. 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. 

  5. When done, top with a little extra fresh-cracked black pepper (if desired), and serve warm.

  6. Enjoy!

Salt and Pepper Potato Wedges | Well and Full | #healthy #vegan #recipe

P.S.

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 :)

6 Comments

  • Reply
    Thomas Paul
    January 28, 2018 at 3:20 pm

    Potatoes are paradise. I love them in every kind of way and it’s awesome to find new ways to make them. I’ve never tried this one before, excited to try. Thanks for sharing!

    • Reply
      Sarah
      January 28, 2018 at 3:35 pm

      I hope you like the recipe, Thomas! :)

  • Reply
    Ruby
    January 29, 2018 at 8:57 am

    I read that article as well and felt exactly the same way! The content was more just poking fun at us, but man those comments. I find it so strange that people are angry that they have to take ONE SECOND longer to scroll to the bottom of a longer article to get to a recipe. Like you said, blogs should be personal, otherwise what would be the point of having such a wide variety of food bloggers out there? Anyway, I’ll stop before going on a rant, haha.
    These potatoes, meanwhile, look like crispy perfection <3

    • Reply
      Sarah
      January 29, 2018 at 10:26 am

      I hear you… it was just surprising to me to see that people were so angry about food bloggers’ choice to actually write on their own blogs. Oh well! You can’t please everyone. ;)

  • Reply
    puja
    January 29, 2018 at 8:57 am

    Kids love potatoes so do I. This is something I prefer to prepare as a starter, whenever guests come to our house.

    • Reply
      Sarah
      January 29, 2018 at 10:27 am

      These would be great as an appetizer! I hope you like them :)

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