Black Pepper and Lime Potato Wedges (vegan)
I eat potato wedges to forget… Have you ever gotten to the grocery store, only to realize that you didn’t have your wallet? I did yesterday. I only realized it after having put all the items on the conveyor belt, so I couldn’t just discretely put everything back and pretend it never happened. So, I decided to do my groceries at a different store today. Since yesterday, every time I’m about to step out, I check my purse about five times to make sure I have my wallet on me.
A good way to forget about these kinds of problems is to eat black pepper and lime potato wedges. I almost always make them using yellow potatoes, but for some reason, this time, I decided I’d go for red potatoes. It didn’t turn out as nicely as the yellow potatoes usually do, so I definitely recommend sticking to yellow potatoes.
Black Pepper and Lime Potato Wedges
Ingredients
1 package yellow baby potatoes (About 680g/24oz)
Zest of 1 lime
Juice of 1/2 lime
Loads of ground black pepper
Olive oil to coat
Salt to taste
Directions
Preheat oven to 400F.
Cut potatoes into wedges. To do so, cut them in half. Lay the flat side down and make three wedges out of each half. Mix the potato wedges with just enough olive oil to coat them, salt to taste, and loads of black pepper. And I mean LOADS. Lay them out evenly on a baking sheet and cook for about 40 minutes, or until cooked to your liking, taking them out halfway through to toss them.
While the potatoes cook, zest the lime.
When the potatoes are done, toss in the zest and squeeze half of the lime over the potato wedges. You can add more lime if the lime is small or if you simply like extra lime.
