Healthy-ish diner style potato wedges

Dammit, I just love stories set in the stereotypical world of 1950s diners.  Grease.  Pleasantville.  Back to the future.  A cinderella story.  Happy days.

As much as I was interested for the storyline, I would always look at the food and think "Yep.  I could eat that."  Fried up to the eyeballs potatoes and full fat milkshakes.  That's what I'm talking about.

I wouldn't share my milkshake though.  Nuh uh.  None of that 'two straws one glass' bullcrap, where one person has drank it at super speed whilst the other person was distracted (what?  This didn't happen to me... I'm not bitter or anything..) Look, let's not be cute here, if we are having milkshakes, we are getting TWO milkshakes and I'm probably going to finish before you and guilt trip you into giving me some of yours.

Anyway, I'm not actually posting a milkshake recipe, so I have no idea why I got so passionate about milkshakes there.  Now I've said milkshakes so much it sounds really stupid.

I'll move on. ...or will I?

I'm talking today about the potato goodness.  Except, I'm not going to fry these badboys.  Oh no.  We're going to attempt the impossible.  BAKED.  HEALTHY.  DINER.  WEDGES.

Yes.  Yes we are.

But how?  I hear you ask?  How can this be?!  They look so unhealthy!

I'm not claiming these can cure cancer, or that in large doses are particularly good for you, but they are pretty tasty, cooked in a healthier oil and much better on the old ticker than french fries.

Plus, let's be honest here, you could even go a step further and make these with like... parsnips or sweet potato or even some other root veg if you were feeling particularly crazy...

Because the flavour and awesomeness is all in the coating.

Not to mention they are relatively easy to make.  They do take a little bit of patience in the oven, but it's worth the wait 10 times over.

YOU WILL NEED
3 medium baking potatoes
3 tablespoons coconut oil
1 tablespoon spelt flour
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons smoked paprika
sea salt and pepper to taste

FIRST OF ALL
Preheat your oven to 220°C/ gas mark 7.  Grease up a baking sheet with coconut oil.  Wash your potatoes (don't peel them) and pat dry with a kitchen towel.

CUT ABOVE THE REST
Chop your potatos in half, and then turn over and cut each half in half, and then in half again.  Gordon ramsey did a video on this, and it's pretty helpful.  Once all your potatoes are cut up, place them in a large mixing bowl.  Next melt your coconut oil (I put it in a mug and microwave for a few seconds) and pour over your potatoes.  Give it a mix, making sure the oil covers them all.

IN THE MIX
In a separate bowl/jug/mug, mix together the spelt flour, garlic powder, onion powder and smoked paprika until it's all combined. Add to the potatoes and mix until the mixture covers everything.  The oil should soak it up and it will become a little sticky.

SOME BAKE IT HOT
Next, lay out your wedges on your baking sheet/tray.  Make sure they aren't overlapping if possible, you might need to do it in two lots.  Pop in the oven for 35-40 minutes.  You might need to turn them over half way to crisp up both sides, but it isn't necessary.

SALTY
Remove your wedges from the oven and leave to cool for a few minutes, season with salt and pepper before serving.  Serve with an array of sauces.  Like so:

TADA.  Man, wedges are perfect dunking food.  I won't lie.  We ate a lot of these whilst we were taking the pictures, and they were goooooood.

What diner food makes you happy?

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