So I made potato wedges tonight. Not because "everyone else is doing it", not because I'm a slave to some crazy cult, but because I FELT LIKE IT. Okay?
Anyway, these babies are supposedly awesome to eat while training or racing because they have calories, simple carbs, potassium, sodium, you know... the good stuff. And when you've been at it for hours on end you sort of get disgusted by the idea of anymore sweet foods (like gels and sports drinks). If you're drooling all over yourself at the thought of pizza during your race you might be super psyched to find potato wedges in your transition bag.
I made mine with *pretty* purple, yellow and red potatoes from the farmer's market. You can use whatever potatoes you want... I really don't care.
HOW TO MAKE POTATO WEDGES
Step 1: cut your potatoes into whatever shapes you want
Step 2: put them into a bowl and drizzle some olive oil. Not too much! Seriously! Just coat them.
Step 3: Add your flavorings. I used sea salt, pepper and herbs de provence. Mix it up.
Step 4: Spread them on a baking sheet and place them in the oven at 400 for 30 mins or until golden.
Oh, and then you might want to make some hummus. Not because hummus is trendy, but of your own volition.
Mmmm. Hummus.
4 comments:
Ha! I LOVE zentri! What a great podcast :) Your patato wedges look awesome!!
Thanks Chloe! I just looked at your blog and YOU ARE AWESOME! I'm doing my first 70.3 this season :)
whats green next to the potatoes on top photo? brocoli rabe w garlic? kale with what?
i am searchign for some nice taters now so i can try these. maybe some fresh rosemary ?
Ramsteroonie,
The side dish is kale with white beans, tomato and balsamic. Just a little something I threw together to make a meal out of my tatoes.
Rosemary would be good on your wedges if you're into that sort of thing. I personally only like rosemary in chocolate. So please don't share your rosemary wedges with me.
Love, Guru
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