You simply turn the wedges upright, with their skin sides down, and bake, no flipping or racks required. Second, they are easier to cut and more foolproof to bake. First, they’re more fun to eat in my opinion! They’re sturdier than traditionally cut fries and thus great for dunking in thin or thick dips. I often make a double batch of these wedge fries and enjoy leftovers from the refrigerator.įor the fries, I always go with wedge cut for a couple of reasons. Chilling further increases the levels of resistant starch. For an even bigger boost of this good-for-you carbohydrate, bake and cool those potatoes. Resistant starch is a beneficial type of dietary fiber found in high-carbohydrate foods (like potatoes), which researchers believe can satiate (aiding in weight loss), improve blood sugar control, boost immunity, and perhaps reduce cancer risk. Research shows that baking potatoes results in higher levels of resistant starch than other cooking methods. However, the humble potato actually shines when given some oven time. Who doesn’t love roasted vegetables? Unfortunately, high heat baking isn’t always the best way to preserve nutrients in produce. It reminds me of the cheese sauces served by some fast-casual restaurants, but is wholesome and plant-based! The other day, I had a hankering for something rich and fulfilling, and this dairy free cheese sauce was the delicious result.
These wedge fries are a weekly occurrence in our home, and I love experimenting with new ways to dip them.