Red Skin Potato Wedges

  By Jodi

April 25, 2016

This recipe is from Day 2 of the Alzheimer's Menu blog

  • Yields: 6 servings


660 g Red Fresh Potato

3 ml Canola Oil

1 ml Salt

1 ml Black Ground Pepper


1Preheat oven to 400F (205C)

2Wash and scrub clean potatoes, removing any blemishes Cut potatoes into wedges

3In a large bowl, combine potatoes, oil and seasonings, tossing together until potatoes are coated Arrange potatoes in single layer on baking sheets.

4Bake in preheated 400F (205C) oven for 20-30 minutes, turning to brown evenly, until centre is fork tender Ensure the product reaches an internal temperature >169°F/76°C for a minimum of 15 seconds.

5Portion to serving pans.

6Cover and hold for service >140F (60C) for a maximum of 2 hours. Discard any remaining product after service


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