Two-piece Meal Recipe
comes with two giant potato wedges, a roll and a side
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Ingredients
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Potato Wedges (2 giant wedges)
Roll
Side (choose one — here: simple mixed greens salad)
Optional dipping sauce
Method
Potato Wedges (2 giant wedges)
Preheat and prepare potatoes
Preheat the oven to 425°F (220°C). Scrub the potatoes well and pat dry. Using a sharp knife, cut each large potato into quarters lengthwise. You only need two giant wedges total: from 1.5 potatoes, choose the two largest quarter pieces (about 2 wedges per large potato). If using one very large potato, cut into four and select two largest wedge-shaped pieces; aim for two oversized wedges about 3–4 inches long.
Season wedges
In a bowl, toss the selected two wedges with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Make sure oil and seasonings coat both the cut faces and the skin side.
Roast
Place the wedges cut-side down on a rimmed baking sheet lined with parchment or lightly oiled. Roast in the preheated oven for 25–35 minutes, turning once after 15–20 minutes, until wedges are deep golden brown, edges are crisp, and an inserted knife meets little resistance (internal temperature ~205°F/96°C). If they brown too quickly, reduce oven to 400°F (200°C) and continue until tender.
Finish
Remove from oven and let rest 3 minutes. Taste and adjust seasoning with a light sprinkle of salt if needed. Keep warm while you prepare the roll and salad.
Roll
If using ready-to-bake rolls, follow package instructions and bake in the oven while the wedges finish (usually 10–12 minutes at 375°F/190°C). If using store-bought pre-baked roll, warm in oven for 5–7 minutes at 350°F (175°C) or microwave briefly 10–15 seconds to warm through.
Side (mixed greens salad)
In a small bowl, whisk together 1 tsp olive oil, 1/2 tsp lemon juice, 1/8 tsp salt and 1/8 tsp black pepper to make a light dressing.
In a salad bowl, combine 1 1/2 cups mixed greens, halved cherry tomatoes and sliced cucumber. Drizzle the dressing over the salad and toss gently to coat. Serve immediately with the rest of the meal.