Potatoes have become the fourth most important food crop in the world. Given their adaptability to being grown in varying climates, their storability and the multitude of ways they can be prepared, this isn’t really surprising.
Native to South America, potatoes have a long history of cultivation. It’s believed potatoes were first grown by the Incas in Peru about 6000 years ago. Discovered by Spanish explorers in the 16th century, the potato was introduced to Spain and from there it spread to other European and Asian countries, eventually making its way back across the Atlantic to North America.
Today many cultures depend on the potato as a source of sustenance following what has become known as the Columbian Exchange, a term coined by American historian Alfred W. Crosby in 1972. The Columbian Exchange was the widespread transfer of plants, animals, cultures, human populations and ideas between the Americas and the Old World following European colonization and trade in the 15th and 16th centuries.
The impact of the Columbian Exchange cannot be overstated. It’s hard to imagine it now but there was a time when there were no tomatoes in Italy, no potatoes in Ireland, no oranges in Florida, no pineapples in Hawaii, and no coffee in Columbia.
The story goes that “French Fries” officially arrived in the United States when Thomas Jefferson served them at the White House during his presidency in the early 1800s.
The two recipes for crispy roasted potato wedges featured here are reminiscent of French Fries but without having to mess around with hot oil and deep fryers. Yukon Gold potatoes, the first yellow-fleshed potato in Canada which was developed at the University of Guelph fifty years ago, is called for in both recipes. Yukon Gold is a great all-round multi-purpose potato but other potato varieties can be substituted in both these recipes.
Oven potato wedges
Ingredients
4 medium-sized Yukon Gold potatoes
1 tablespoon canola oil
1/4 teaspoon each salt and pepper or seasoning salt
Instructions
Scrub potatoes; cut into 8 wedges each and place in a large bowl. Add oil and seasoning; toss to coat. Spread in a single layer on rimmed baking sheet. Bake in pre-heated 425°F oven, turning once, until tender and browned, about 25-30 minutes. Serve hot.
When you are looking to up your game by making a potato dish that’s a little more sophisticated, try this recipe for crispy roasted lemon and garlic potato wedges from Charmian Christie, the Guelph, Ontario author of The Messy Baker cookbook. They’re crispy on the outside and tender on the inside. Charmian says boiling the potatoes before baking them makes for a lighter, fluffier interior, but if this extra step is asking too much, simply toss the uncooked potato wedges in the oil mixture, and add an extra 15 to 20 minutes baking time before increasing the oven temperature.
Crispy roasted lemon & garlic potato wedges
Reprinted with permission from The Messy Baker (http://themessybaker.com/)
Ingredients
4 medium Yukon Gold potatoes, washed but with skins left on
3 tablespoons olive oil
2 tablespoons melted salted butter
1 lemon, zest and juice
3 cloves garlic, crushed
1 teaspoon dried oregano
fresh ground black pepper
Instructions
Preheat oven to 350°F. Line a rimmed baking pan with parchment. Bring a large pot of lightly salted water to boil over high heat.
Cut each potato into 8 wedges. Gently place the wedges into the boiling water with a slotted spoon, being careful not to splash. Boil the potatoes for 15 minutes. Remove the potato wedges with the slotted spoon, allowing the excess water to drip off. Place the drained wedges in a large bowl.
While the potato wedges boil, make the dressing by whisking the oil, butter, lemon zest, lemon juice, garlic, and oregano together in a small bowl. Pour the oil mixture over the drained potato wedges and toss to coat evenly.
Spread the potatoes in a single layer on the lined baking sheet and drizzle with any remaining oil mixture. Season lightly with pepper. Bake, stirring once or twice, for 30 minutes or until the potatoes are tender. Increase oven temperature to 425°F and roast another 15 minutes or until crisp. Serve hot.
Prep: 20 mins
Cook: 45 mins
Serves: 4
- Helen Lammers-Helps