Sriracha Potato Wedges

It's that time again! "What time?", you ask. Secret Recipe Club time! Each month, a bunch of us bloggers get together in our secret hideout and scheme. Well. Not really. Each month, we're assigned a blogger, and we pick a recipe from their blog to make. This month, I got Wildflour's Cottage Kitchen. All sorts of yumminess going on over there, so make sure you check it out! Going through the recipes, I thought about making soft, buttery garlic sticks, Sriracha twisty buns, and New England Clam Chowder. Then it got time to actually make the recipe. It was too hot to really enjoy something like New England Clam Chowder from scratch. I also didn't feel like waiting around for some yeast breads, so I thought I'd make some Sriracha Potato Wedges instead. Last month, the Sriracha Hummus I made reminded me of our neglected Sriracha bottle. Not sure how we forgot about it.....So this month, I thought I'd go for another Sriracha recipe. Plus, who doesn't like yummy roasted potato wedges? Combine the two and get double the yumminess with your Sriracha potato wedges! The only change I made to the recipe was using a Russet potato. It's what we prefer and have on hand. And since we don't usually use a dip with potato wedges, I didn't make the dip. :)

What's your favorite flavor of potato wedges?

Sriracha Potato Wedges

by CJ Huang

Hot and sassy! You really can't go wrong with these Sriracha potato wedges. Plus, a trick so you don't have to flip the potatoes halfway through baking!

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
503 grams	17.75 ounces		1	potato, sliced into wedges	You may need to use more than one potato. I used a HUGE potato!
		1 tablespoon		olive oil
		1 tablespoon		Sriracha hot sauce
		1/4 teaspoon		garlic salt
		1/4 teaspoon		black pepper

Methods:

	1. Gather all materials.
	2. Combine all materials, making sure to coat potato wedges well.
	3. Place potato wedges skin side down on a baking tray, and bake at 375 for 40 minutes. Placing the potato wedges skin side down saves you the extra step of coming back half way through baking to flip the wedges!