Potato Wedges w/Cold Smoked Mesquite Sea Salt
Our Ninja Flip makes more fries that we ever dreamed - because they are so freaking delicious! A smoky salt is def an easy upgrade to a regular part of our weeknight menu!
Time: 30 mins
Yield: 6 servings
Author: Heather
Skill Level: Very Easy
Preheat Oven: 425 F (400 F Convection)
Why this is SO good:
Potatoes are one of the easiest sides on the planet, but often the boring-est. A smoky, crunch sea salt addition to a regular wednesday night, will make everyone happy they’re at the table!
Ingredients:
3 lbs potatoes (yellow, red, or russet!)
Olive Oil
2-3 TBSP Cold Smoked Mesquite Sea Salt
How to make it:
Wash the potatoes, then cut them into wedges, about a 1/4”.
Put the potato wedges in a large bowl, drizzle with oil until they are barely coated.
Sprinkle the 2-3 TBSP (to taste) of Cold Smoked Mesquite Sea Salt into the bowl and give it a good stir to evenly coat the wedges.
Bake at 425 F for 20-25 minutes. Add a bit more salt as soon as you pull them out of the oven, if you like!
How to store it:
Airtight container, max 5 days!
So, what if:
They are burning.... Ok, turn the temp down to 375. Ovens are finicky and yours might be one of the exuberant ones…
I don’t taste the salt enough. Add more! Everyone’s got a different line of what they consider ‘too salty’ so it may take a time or two for you to figure out how much salt bring joy to your soul!
I’d rather use an air fryer than my oven. That’s what we do most of the time! Just make sure you use air bake and not air fry, we did that once and basically had zombie fries…
