Baked Kennebec Potato Wedges
Some fun things to know about the history of potatoes:
Indians in Peru were the first people to cultivate the potato.
In Tudor Britain, potatoes were called “apples of love” and considered an aphrodisiac.
In Alaska during the Gold Rush, the potato was traded for gold. Food was in short supply and the potato was a good source of nutrition.
Guinness Book of World Records lists the largest potato grown at 18 lbs 4 oz in England, 1795.
French Fries were introduced to North America when Thomas Jefferson served them at a White House dinner.
Mr. Potato Head was the first toy advertised on television.
The potato was the first vegetable to be grown in space on the Columbia Shuttle in 1995.
Now let’s talk Kennebec potato nutrition – the original superfood:
Low calorie – a baked or boiled potato has about 100 calories
Low in fat
No cholesterol
Gluten-free
Research shows that potatoes are a great weight-loss tool
Rich in carbohydrates – providing fuel for the brain and stored energy
Contain Vitamin B6 – vital for a healthy nervous system
Source of folic acid – necessary to make new cells
Contain iron – for healthy blood
Vitamin C – for healthy skin, bones, teeth, and gums
Vitamin B1 – releases energy from carbohydrates
Magnesium zinc & copper – help to build strong bones and teeth
Potassium – helps reduce the risk of hypertension and stroke.
A potato has more potassium than a banana, more vitamin C than an orange, and more fiber than an apple. Kennebec potatoes are best suited for cooked applications such as baking, mashing, or roasting, but their best virtues are displayed through frying. They can be used to make any number of fried potato preparations such as steak fries, hash browns, shoestring potatoes, French fries, potato skins, chips, and Hasselback potatoes. Kennebec potatoes also maintain their shape when cooked, perfect for potato salads, curries, soups, and stews. Companion ingredients include bacon, creamy and sharp cheeses, garlic, caramelized onions, savory herbs such as thyme, parsley, and sage, spices such as paprika and dill, and the zest and juice of a lemon. Kennebec potatoes will keep up to a month when stored in a cool and dry location away from direct sunlight.
Information gathered from: https://bcfresh.ca/potatoes/
https://www.specialtyproduce.com/produce/Kennebec_Potatoes_6421.php
Baked Kennebec
Potato Wedges
5-6 Kennebec potatoes cut into wedges
Extra Virgin Olive Oil (about 2-3 TBSP to coat)
Sea salt
Pepper
1 tsp Paprika (Feel free to add your favorite spice like garlic or red pepper flakes)
A handful of fresh chopped flat-leaf parsley
DIRECTIONS:
Wash your potatoes and cut them into wedges. No need to peel the skins and lose all the nutrients. Place them in a bowl of ice-cold water while your oven heats to 425 degrees. Drain potatoes and dry them off. Toss them in olive oil and sprinkle with seasonings. Line a cookie sheet with parchment paper and spread potatoes out. Pop the tray into the oven. Cook for 30-50 minutes but start checking them at the 20-minute mark and turn them over. You want to get that crisp outside and soft inside. Keep checking and turning every 10 minutes. When they are done toss them with a little more coarse salt and fresh chopped parsley.