Twice Cooked Potato Wedges (Whole 30)

The whole thirty can be tough, but since they brought white potatoes back these spuds have been my savior. They’re great as a side dish, to complete a dish, or as THEE dish.

Time: 30 minutes



  • Yukon Gold Potato’s
  • Paprika
  • Dried Oregano
  • Dried Parsley
  • Garlic Powder
  • Olive Oil
  • Salt and Pepper

Equipment: Large Sauce Pan, Large Mixing Bowl, Large Frying Pan, Tongs, Strainer

  1. Wash and scrub your taters
  2. Cut your taters
    • Fill the pot or sauce pan you are going to use with enough lukewarm water to cover the potatoes ( you can always add more water ~ WOOAHHHH ~ )
    • Cut in half, cut the half in half, cut the quarter in half. Guess what! You have Eighths! MATH! Science! Potato!!
    • Place your eighths into the lukewarm waterimg_2034.jpg
  3. Generously salt the water and gently stir the tots
  4. Place your pan on medium high heat and bring to a boil
  5. Boil the potatoes for about 10 minutes or until the potato has just softened (not a mush)
  6. Place your Skillit or Frying pan on the stove over high heat and coat the pan with olive oil
  7. Strain the potatoes and place in a large mixing bowl
  8. Coat the potatoes in olive oil
  9. Add spices and herbs ( oregano, garlic powder, parsley, paprika, and S&P)
  10. Mix the potatoes to evenly coat
  11. Your Pan should by gently smoking and ready to pan fry the potatoes to add a nice texture!
  12. Cook for 5 minutes, flip the potatoes with your tongs to cook the other side (to the best of your ability)
  13. Enjoy!


I ate these potatoes with salmon, pan fried avocado, and raw orange pepper. Topped off with a little lemon and parsley, BANG, TASTY!

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