Snack Mix Roasted Potatoes

If you've ever read my post on homemade Chex Mix, you know that I have a very specific method for eating it.

My friend Natalie was the best person for me to share a pre-made bag with because I only like the Chex & pretzels, and her favorite was the bagel chips & breadsticks.

So when my mom started making her own Chex Mix, I saw no reason for her to put in those silly little pale breadsticks & disgusting rye bagel chips.

And seriously - wheat Chex?  Please.

For the birds, I say.

But she flat out refused, claiming plain corn Chex & pretzels was far too boring.

There had to be variety.

So.... I just continued to pick out the pieces I liked, and left whatever I didn't want.

(I used to do this with other things too.  I was always getting yelled at for picking out all the M&Ms and raisins from a jar of Costco trail mix she kept in our kitchen).

Then my birthday came around.

My mother asked, "What kind of cake do you want?"

"Whatever - something chocolate.  But I also want Chex mix - with only corn Chex.  Not even pretzels."

She shook her head.  "I wouldn't exactly call that a mix, but hey - it's your birthday."

Yep.  Chex 'mix' with just corn Chex.  She and my stepdad never let me live that one down.  (Mr. Vittles eventually joined in on the fun as well, as it became a birthday tradition).

But I ate the entire batch by myself, and loved every second of it.

Only recently did it occur to me that the seasonings of Chex mix would probably transfer well to roasted potatoes.

But these aren't technically a 'mix' either .... I guess if you're feeling crazy you can throw in some bagel chips?

Snack Mix Roasted Potatoes

• 1 1/2 lb. russet or yukon gold potatoes, skinned & cut in 1" dice
• 2 T. canola oil
• 1 T. Worcestershire sauce
• 1/2 t. kosher salt
• 1/2 t. onion powder
• 1 t. garlic powder
• 1/4 t. smoked paprika (or regular, is fine)
• 1/2 t. seasoned salt
• dash cayenne pepper

Preheat oven 400 degrees.

Combine oil with Worcestershire and spices in a small bowl or measuring cup.  Skin & dice potatoes and place in large bowl.  Cover with oil mixture, and toss to coat.

Spread out potatoes on a baking sheet greased with nonstick spray, and bake in preheated oven 45 minutes to one hour, stirring carefully with a heatproof rubber spatula every 15 minutes until done.  Adjust seasonings to taste, and serve immediately.  Serves 3-4

Original Recipe

Oven-Crisp Garlic Potato Wedges

Some nights you run out of time to cook something nice, and out of convenience you're forced to have hot dogs.

Other nights you want to have hot dogs... because there's just something about weird meat scraps shaped into a log that's downright delicious.

In college, I did an "off-campus study" my junior year at New York University, and my friends discovered this nearby hole-in-the-wall cafe called Westville that served the best hot dogs.

There were plenty of other things on the menu but we would go there and order two Hebrew Nationals and french fries... and sometimes snow peas & carrots to share too.

If we were feeling crazy we'd get mac & cheese to share.  But always hot dogs.

The best part was that in the winter Westville had a huge velvet curtain up by the door to block the cold air from coming in... like a nightclub or something.  So my friend nicknamed it 'Club Frank.'

(Get it, Club Frank? Because hot dogs are called franks?  Ok, just making sure :)) 

The second best part was that they sprinkled parsley on the fries so it made it seem like you were eating something much more sophisticated than hot dogs & french fries.

I googled the place for kicks today, and I saw that they've opened up not only a second location on the other side of town, but also a third... which is literally a block from my old office in Chelsea.

Umm thank goodness that wasn't there five years ago, otherwise I would have consumed enough nitrates by now to last me a lifetime.

Anyhow, my point in all this is - when you want hot dogs for dinner, you need something sassy to go with them.

Enter oven-crisp garlic potato wedges.

Over the years I have tried sooo many different recipes for baked french fries, and they just never come out well.  They're always edible, but rarely can they hold a candle to deep-fried, restaurant-style fries.

But these bad boys are a happy medium between fried and baked - you cook them in a little bit of oil that's been pre-heated in a very hot oven, so the outside gets crispy but the inside stays fluffy.

Mmm... crispy yet fluffy.  Potato wedge perfection.

Mr. Vittles really liked them too... although he asked if they were St. Patty's Day fries because of the parsley on top.

Ah well.  It seems the sophistication of Club Frank has been lost on my husband.

Oven-Crisp Garlic Potato Wedges

• 2 lbs. yukon gold potatoes, cut into wedges
• 6 T. canola oil, divided
• 1 T. cornstarch
• 1 t. kosher salt
• 1/8 t. cayenne pepper
• 1/8 t. chili powder
• 3/4 t. garlic powder

Preheat oven to 450 degrees.  Prepare heavy-duty rimmed metal baking sheet with 1/4 C. oil, tilting to coat pan, and set aside. 

Place potato wedges in a medium microwave-safe bowl and cover tightly with plastic wrap.  Microwave 3-5 minutes until translucent around edges, shaking bowl to redistribute potatoes halfway through. 

Line a large cutting board or your countertop with paper towels.  Remove potatoes from microwave and place on paper towels.  Blot dry with additional paper towels.  (If the wedges are wet, they won't crisp well, so try to get rid of as much moisture as you can.)

Meanwhile, place baking sheet with oil into preheated oven, for 5-7 minutes until just smoking.  In large bowl, whisk remaining 2 T. oil with cornstarch, salt, chili powder, cayenne pepper, and garlic powder.  Add potatoes and toss with rubber spatula to coat. 
 
Remove oiled pan from oven and place potatoes on sheet in single layer, with flat sides down.  Bake 25 to 30 minutes, or until golden brown and crispy,  flipping to other flat side halfway through.  Transfer to paper towel-lined plate and blot with additional towels.  Serve warm.
 
Recipe Adapted from Cook's Country