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Roasted Potato Wedges

Roasted Potato Wedges

I wasn’t planning on making these a recipe, but they turned out too delicious not to share! I didn’t even have a good photo of them, but if you love a good potato wedge then you really need to try this method.


I have a love/hate relationship with potatoes. Meaning, if they’re not roasted, baked, or fried a.k.a. the only delicious ways to eat potatoes, then don’t even bother! Mashed potatoes, scalloped potatoes, boiled potatoes…. noooo thank you. Golden brown and crispy is where it’s at! I also have a love/hate relationship with deep frying. It makes food taste delicious, but it also makes your whole house, clothes, and hair smell disgusting, not to mention the clean up is a huge pain! So, I tend to prefer roasting in order to enjoy these more often, without as much mess or smell.


These baked potato wedges work best with a waxy potato such as fingerling potatoes or Yukon Golds. I find they crisp and brown beautifully on the outside without drying up too much on the inside like the starchier Russet potatoes. If you don’t have time to soak the potatoes in water before baking, I don’t think that it will make a huge difference. But that’s what I did because I made the mistake of cutting my potatoes a few hours before I actually wanted to bake them so I needed a way to keep them fresh (potatoes + oxygen exposure = weird discoloured potatoes). The water soak will help to remove some starch so that the potatoes get even crispier in the oven. Just make sure you dry them off completely before tossing them in the oil or the moisture will steam instead of roast them.


On a final note before I send you on your way to your kitchen: There are a lot of people out there who like to demonize certain foods, colours of foods, or types of foods. So, if you have people in your life trying to convince you that white potatoes are too high in carbohydrates or that they are going to cause your intestines to erupt in inflammation as soon as they touch your lips, then PLEASE feel free to ignore them and just go make this recipe instead. I’m going to go out on a limb and assume that your diet does not solely consist of white potatoes, and that you’re incorporating them into a variety of meals with many different foods. And even if you’re not, that’s okay too – you don’t need to be fearful of food. I don’t believe nature makes any mistakes! Unless you are working closely with a Registered Dietician, Certified Holistic Nutritionist, or medical doctor and there is a legitimate health concern with you eating a potato, then there is no reason for you to avoid them! Potatoes are an incredible source of fibre and nutrients, especially if you leave the skin on instead of peeling them (the fibre is in the skin). Most notably, they are a rich source of vitamin B6, which is essential for more than a few very important jobs in the body such as:

  • the formation of virtually all new cells in the body
  • creating red blood cells
  • the production of neurotransmitters like seratonin, melatonin, epinephrine/norepinephrine, and GABA – all essential for the health of our brain and nervous system
  • the breakdown of glycogen – the form of sugar that is stored in our muscle cells and liver, especially important for athletic performance and endurance
  • protecting the heart and blood vessels from damage, lowering the risk of heart attacks and strokes


So what are you waiting for? Go enjoy some delicious crispy potatoes!


Roasted Potato Wedges

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Author Brooke McMillan


  • Fingerling potatoes, cut into 1-2" wedges (you can use Yukon Gold potatoes if fingerling aren't available)
  • avocado oil
  • Himalayan sea salt


  1. Preheat the oven to 425°F and line 1-2 large baking sheets with parchment paper (depending on how many potato wedges you're making).

  2. Cut the potatoes into wedges and soak them in a large bowl of cold water for at least an hour. You can skip this step if you don't have the time, they'll still turn out delicious just maybe not quite as crispy.

  3. Drain the potatoes from the water and give them a quick rinse. Dry them completely using a clean dish towel.

  4. Place the potatoes in a mixing bowl and pour in a few Tablespoons of olive oil, until the potatoes are evenly coated. Sprinkle in some sea salt.

  5. Arrange the potatoes in a single layer on the prepared baking sheet, making sure that they are not overlapping or stacked on top of each other. If they aren't in a single layer then they will steam instead of roast and they won't get crispy. Turn the wedges so there is a flat side down on the baking sheet. 

  6. Bake for 55-60 minutes, until browned and crispy. Remove from oven and add another sprinkle of salt to your desired taste. Enjoy immediately while they are nice and hot!


Crunchy Kale Salad with Tahini Mint Dressing

Crunchy Kale Salad with Tahini Mint Dressing

Spring is finally here! I celebrated its arrival at my house with this crunchy and colourful salad. If you’re craving some freshness in your life, then this salad will deliver. The crunch will last for a couple of days without getting soggy, so this salad is a great for making ahead and meal prepping.


The Tahini Mint dressing is super creamy and unique. I usually favour parsley, basil, and cilantro when it comes to culinary herbs, but I was inspired by Sarah Britton’s Minty Tahini Dressing in her cookbook Naturally Nourished. The mint gives a much more subtle flavour than you’d think. I promise it will not taste like toothpaste! This recipe will make more than enough dressing for one salad, so you’ll have leftovers for dipping or dressing other foods. I’d imagine it would also be delicious as a sauce for lamb or steak.


I served a heaping plate of this salad with some roasted potato wedges for a meatless meal this past week when we were in the mood for a lighter meal, and it was perfect! The next day I took some for lunch with lots of hemp hearts sprinkled in for added protein. If you’d like to boost the protein content to make a more filling meal out of this salad, you could also add in some cooked chickpeas. If you’re ready to fire up your BBQ after a long winter, then this salad makes a great accompaniment to whatever is on your grill!


Crunchy Kale Salad with Tahini Mint Dressing

Prep Time 30 minutes
Total Time 20 minutes
Servings 6 servings


  • 1 head curly kale, torn or chopped into small pieces
  • 1 cup thinly sliced red onion
  • 6 red radishes, julienned
  • 2 red bell peppers, julienned
  • 3 large celery stalks, sliced

Tahini Mint Dressing

  • 1/2 cup tahini
  • 2 limes, zested and juiced (approx. 1/3 cup lime juice)
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon apple cider vinegar
  • 3/4 cup water
  • 1 cup fresh mint leaves, packed
  • 1/2 teaspoon Himalayan sea salt


  1. Put all the Tahini Mint dressing ingredients into a blender and blend until smooth. Taste and adjust the seasoning if required.

  2. Prepare the kale leaves and place them in a large bowl. Coat them with some of the Tahini Mint dressing. Massage the dressing into the leaves with your hands, then place the bowl of kale in the fridge to soften while you prepare the rest of the vegetables. The longer you let the kale marinate in the dressing, the less chewy and firm it will be.

  3. Add the remaining vegetables into the bowl with the kale. Pour on more dressing and toss to coat the vegetables. Serve right away or let it rest in the fridge until ready to serve. Enjoy!

Less-Than-Perfect Roasted Tomatoes with Za’atar

Less-Than-Perfect Roasted Tomatoes with Za’atar

Tomatoes suck in the winter. That’s just a fact of life. But, I’d like to let you in on a secret: winter tomatoes don’t necessarily have to taste less delicious, juicy, and flavourful than those perfect summer tomatoes we’ve been dreaming about for the past 7 months!


Slowly roasting less-than-perfect tomatoes in olive oil and herbs is the secret to turning even the saddest pale, bland winter tomatoes into the most fabulous puddle of tomato flavour that you’ll want to eat on everything.


I usually order a pint of cherry tomatoes in my Organic Box every week, even throughout the winter. The tomatoes from the Organic Box are so incredibly delicious and full of flavour all year round. The summer ones are better than the winter ones, obviously, but every pint I get honestly taste sweet, just like candy. And this is coming from a girl who grew up despising raw tomatoes! Thank you organic farmers! This week, there was a little sticker on the carton letting me know that the tomatoes were less-than-perfect, so I hadn’t even been charged for them. Um, can I just take a moment to express my love for the Organic Box once again please! Not because they give me free food, but because they actually truly carabout food quality, and about their customers experience.

So whatever your current tomato situation, I highly recommend turning your oven on and trying out this super simple recipe. The result is fabulous for scooping onto crusty bread, tossing into pasta, smearing onto sandwiches, topping your eggs, stirring into hummus or plain yogurt for a dip, or as an addition to a charcuterie board or appetizer platter.


Slow Roasted Tomatoes with Olive Oil & Za-tar

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Brooke McMillan


  • 2 pints cherry or grape tomatoes (2 pints might seem like a lot, but trust me you'll want lots!)
  • 4 Tablespoons olive oil
  • 4 Tablespoons za'atar*
  • 1-2 teaspoons freshly ground black pepper
  • 1 teaspoon sea salt


  1. Preheat the oven to 275°F. Line a large baking sheet with parchment paper.

  2. Slice the tomatoes in half and add them to a large bowl with the olive oil, za'atar, sea salt, and black pepper. Stir to coat the tomatoes.

  3. Transfer the tomatoes onto the prepared baking sheet. Roast in the oven for 2-3 hours, until the tomatoes are very soft and fragrant. 

  4. Use immediately, or scoop the tomatoes and any accumulated juices into an airtight container or glass jar. Store in the refrigerator and serve cold, room temperature, or warm. Enjoy!

Recipe Notes

*Za'atar is the name for the Middle Eastern spice blend made of dried thyme, sesame seeds, and sumac. There are many different variations from different countries and regions that may include other spices in the mixture as well. They are all delicious so just use whatever variety you can find!

*This recipe was inspired by the Lebanese cookbook Rose Water & Orange Blossoms by Maureen Abood.



If you’re interested in learning more about The Organic Box I mentioned, check out my feature post here. You can create an account and start creating your very first box on The Organic Box website HERE! Using the code BESTDEALS will give every new member $25 off a first order of $50 or more (that’s 50% off of one box!), and every new member that is referred will also get a great gift from from Danny himself. If you’d like to mention that I referred you during the sign-up process, then I get a $20 referral credit towards my future orders – which you are will also be eligible for too for anyone you refer. If you have any questions at all or would like some recommendations for what to order, then I’d be happy to help if you just shoot me an e-mail.