I looked through cookbooks to find a side that used potatoes because I seemed to have a stockpile of them and needed to use some up. This recipe sounded simple and like something we would want to probably make again and again if it came out well this time. I didn’t have that fancy sounding paprika in the recipe so I just used the “normal” kind.

Potato Wedges & Zucchini ©EverydayCookingAdventures 2012

I cut this entire recipe in half to make enough for just the 2 of us. I used 3 smallish russet Idaho potatoes that I cut once in half before boiling. I boiled them for about 10 minutes before slicing them further into the wedges, spicing them up and popping them in the oven. After 20 minutes in the oven I added some 1/2″ diagonal-sliced zucchini to the baking pan and continued for just 10 minutes more–so total cooking time was 30 minutes.

They were scrumptious!! Crispy on the outside  and creamy on the inside and with tons of herb/s&p flavor. I’d say a little of the spices goes a long way so no need to pile it on. I’m excited to have found a quick potato recipe that is basically no-fail easy. Here are my potato wedges:

Potato Wedges with Garlic & Paprika ©EverydayCookingAdventures 2012

Potato Wedges with Garlic and Paprika

From: The Newlyweds’ Cookbook
Yield: 4 Servings

Ingredients

• 3 lb. Potatoes, unpeeled, well-scrubbed
• 1 Bay Leaf
• 1/3 C. Extra Virgin Olive Oil
• 3 Garlic Cloves, finely chopped
• 1 Tbsp. Dried Oregano
• 1 tsp. Sweet Smoked Spanish Paprika
• Handful of flat-leaf Parsley, chopped
• Coarse Sea Salt and Freshly Ground Black Pepper

Directions
1. If the potatoes are large, cut in half lengthwise, otherwise leave them whole. Put them in a large saucepan of water with the bay leaf. Bring the water to a boil, add a heaping tablespoon of coarse salt, and cook until just tender, but not completely soft. Drain and let cool slightly.