“Healthy Oven-Roasted Potato Wedges Recipe: Soak Away the Starch for a Lighter, Crispier Bite”

Did you know that soaking sliced potatoes in cold water for a minimum of a half hour or up to 12 hours in the refrigerator will not only reduce the starch load of the potato but also make for crispier oven-roasted potatoes?  That's why I always soak my potatoes in cold water before roasting. 

Do you like your roasted potatoes crisp on the outside and soft and fluffy on the inside? I do- and I'm sharing the way I do it.

Potatoes often get a bad wrap. For years I shyed away from eating potatoes because I thought they were just too high in starch/carbs and thus fattening. 

Surprisingly, the attitude towards potatoes is changing. Potatoes, although high is carbs, are also high in valuable fiber and nutrients and there are ways to reduce the starch. One way to reduce the starch is to soak your potato slices in cold water and reduce the amount of oil when cooking.

There’s something comforting golden roasted potatoes coming out of the oven or air-fryer. The smell alone makes the kitchen feel warm and inviting. Whether you’re serving them with roasted veggies, a hearty salad, or a weekend meal, roasted russet potato wedges never disappoint. They’re simple, satisfying, and just plain delicious.

If you’ve ever craved that perfect roasted potato — crispy on the outside, soft and fluffy on the inside — this recipe is for you. Russet potatoes are ideal for wedges because their starchy texture gives you that irresistible crunch when roasted just right. The secret? Soak, dry, and a hot oven. That’s it!! 

Why You’ll Love Potato Wedges

• Golden, crisp edges with a tender middle

• Simple ingredients — nothing fancy, just pantry staples

• Perfect for any meal: serve with roasted veggies, (veggie) burgers, or even a hearty salad

  Reduced starch and oil recipe

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Ingredients

• 2 lbs russet potatoes, peeled and cut into thick wedges

  Water for soaking 

  Olive oil spray (optional) or aquafaba

• 1½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• 1 tsp smoked paprika or rosemary (optional)

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Instructions

1. Prep & soak:
   After cutting your potatoes into wedges, soak them in cold water for at least 30 minutes (or up to 12 hours in the fridge). This step removes some excess starch so your wedges roast up beautifully crisp.

2. Dry completely:
   Drain and pat them really dry with a clean towel or paper towels — any leftover moisture will cause steam instead of crisping.

3. Spray with olive oil (or toss in aquafaba) and seasoning:
   In a large bowl, spray the wedges with olive oil spray, salt, pepper, and any seasonings you like.

4. Roast:
   Arrange the wedges in a single layer on a parchment-lined baking sheet, flat sides down.
   Roast at 400°F (200°C) for 35–40 minutes, flipping halfway through and spraying with extra oil spray if desired.
   (For extra crispiness, go with 425°F and roast 30–35 minutes.)

5. Serve & enjoy:
   When they’re golden brown and crisp, sprinkle with a little salt or fresh herbs before serving.  

   My Notes: 

   I'm back from my cruise and will post about my experience on Norwegian Cruise Lines... probably in a week. We had a wonderful time. 

   1. Aquafaba is the liquid in a can of chickpeas. It is a great imposter and can be used in place of whipping up egg whites to coating vegetables for roasting. Make your own aquafaba when cooking dry chickpeas or use the liquid in a jar or can of chickpeas.  

   2. If you soak your potatoes in the refrigerator for more than 2 hours and want to get rid of more starch, change the water a few times such as every 2 -3 hours.     

   3. Soaking potatoes before cooking is sometimes recommended for diabetics to help reduce the starch load. 

   4. These potatoes can also be made in the air-fryer

   
   

   

   Disclaimer: I am not a medical professional and am not trying to give medical advice. The information on this blog is for educational purposes only. Always consult with your doctor before making any changes to your diet.                                   

Vacation- Cozumel and Bahamas

We are taking a last minute 6 day cruise from Miami to Cozumel and Bahamas. We got a great last minute deal at a price we could not refuse and are going with some good friends who live in our condo complex. We are leaving one vacation(living on the beach in Miami area) to go on another vacation.

Why not? We are all retired, available, and willing. These are the advantages of living in Miami !! We can take advantage of these last minute cruise deals. We live about 40 minutes car ride to the port!

My Morning Walk -A Surprise At Sunrise

Morning Walk Surprise 

Look who I saw on my morning walk today on the Haulover Park walking path which runs parallel to the beach.

I’ve been walking that same path every morning for almost ten years now. It’s part of my early morning routine when I'm in Florida—I get up early, go out on the balcony to check the weather, cross the street and walk for an hour.

Roasted Butternut Squash: An Easy Fall Side Dish

 Say hello to roasted butternut squash! It's an easy, no fuss, healthy fall side dish full with seasonal flavors (depending what you do or don't add to it.) Every piece is a bite of delicious natural sweetness.

 I never seem to get tired of roasted butternut squash. It’s one of those beautiful orange fleshed fall squashes that always tastes delicious — sweet, tender, and perfectly caramelized when it comes out of the oven. 

 Make Butternut Squash the Easy Way

The best part? A scant spray of olive oil and a hot oven are all it takes for this easy roasted butternut squash to shine. You really don’t need any seasoning to make it delicious, but a little pumpkin pie spice sprinkled on top takes it to the next level for me. Cut it up into chunks or wedges or roast it in halves face down and poke with a few fork holes in the skin. 

Versatile- Can Be Added To Many Dishes

Once the butternut squash is roasted in the oven or even the air-fryer, you can incorporate the firm roasted squash into many dishes —  toss it into salads, blend it into a creamy soup, serve it as a healthy side dish, or honestly, just eat it straight off the baking pan (I do!). 

Anti-inflammatory and Valuable Nutrients

The great news is that butternut squash provides you with anti-inflammatory nutrients too and it's packed with valuable fiber, Beta carotene which the body converts to Vitamin A, Vitamin  C and lesser amounts of other nutrients.  If you’ve never roasted butternut squash before, you’ll be surprised by how simple it is and how sweet and flavorful it turns out.

I always like to keep a few butternut squash on hand during the fall and winter months. The nice thing is, they last a long time. A whole, uncut butternut squash will keep for one to three months in a cool, dry spot — no fridge needed. However, once you cut it open, just store the pieces in an airtight container in the refrigerator and use them within four or five days. You can even roast or steam extra squash and freeze it in portions for up to three months.

How to Tell if Butternut Squash Has Gone Bad

Before you cut into it, take a quick look at the outside of your butternut squash. If you notice soft spots, mold, or wrinkled skin, it’s a sign it’s past its prime. A good squash should feel firm and heavy for its size, with smooth, matte skin. Once it’s cut, check for slimy texture or an off smell — both mean it’s time to toss it. When in doubt, it’s always safer (and less smelly!) to let it go and grab a fresh one. 

My Experiences With Stored Butternut Squash: 

That being said, I have never had a butternut squash go bad even after keeping it for over two months on my pantry shelf. The worst that ever happened to me when storing a butternut squash was that  the seeds sprouted inside and the butternut squash became too dry to want to cook it.

How to Roast Butternut Squash (The Easy Way)

If you’ve never roasted butternut squash before, you’ll be amazed at how simple it is. You only need a few ingredients, and the oven does most of the work. Here’s how to make perfectly roasted butternut squash that’s golden, sweet, and delicious every time.

Questions?? 

To Peel or not to Peel before cooking? 

The well washed skin of a roasted butternut squash is actually edible once cooked - or it can easily be removed after roasting. 

Peeling it requires the right tool. I find that this inexpensive small peeler works extremely well and quickly. I used to struggle in the past, but this peeler zips the skin right off.

Should I Cut Into Wedges or Simply Cut the Butternut Squash in half to Roast it? 

Either way will work- I prefer to cut into thick wedges for the best crispiness and caramelization. But either way will work. Just adjust the cooking time. The larger the cooking pieces, the more time it will take to roast. 

Ingredients:

• 1 medium butternut squash

• olive oil spray 

• pumpkin pie spice 

Directions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Peel (or don't peel) and cut your butternut squash into wedges ( or smaller pieces if you prefer or you can even buy them pre-cut.

3. Lightly Spray the wedges or cubes.. Make sure each piece is lightly coated — this helps it caramelize beautifully.

4. Spread it out in a single layer on the baking sheet. Crowding the pan can make the squash steam instead of roast.

5. Roast for 25–35 minutes, flipping halfway through, until the edges are golden and the inside is soft and tender.

6. When done sprinkle with cinnamon or pumpkin pie spice (my favorite)

Roasted butternut squash is one of those dishes that proves simple really is best. It’s naturally sweet, full of flavor, and makes your kitchen smell amazing while it bakes. Plus, it’s completely plant-based, gluten-free, and packed with nutrients — the perfect easy fall recipe.

Ways to Use Roasted Butternut Squash

Once you’ve made a batch of roasted butternut squash, you’ll find so many ways to enjoy it. It’s one of those ingredients that works with almost anything. Here are a few simple ideas:

• 🥗 Add it to salads – Toss warm roasted squash into a fall salad with greens, cranberries, and toasted nuts.

• 🍚 Mix it into grain bowls – Combine it with quinoa or brown rice, , and drizzle with a tahini or miso dressing.

• 🍲 Blend it into soup – Roasted squash makes an amazing base for creamy soups.

• 🌮 Tuck it into tacos or wraps – Add roasted cubes to a tortilla with black beans and avocado for a quick meal.

• 🍝 Serve it as a side dish – It’s perfect next to roasted vegetables, plant-based protein, or even a holiday spread.

No matter how you serve it, roasted butternut squash adds warmth, color, and natural sweetness to any meal. It’s one of those easy recipes that fits right into cozy fall cooking — simple, healthy, and always delicious.

My Notes: 

1. Although I usually don't use oil, I do use as little as possible in this recipe. I've tried coating the vegetables in aquafaba ( the thick liquid from the chickpea can) and it works, but not as well. so- I go very very light on the oil. 

Some of my other winter squash recipes: 

1. Acorn squash with homemade apple pie filing 

2. Butternut squash and sage soup in the Instant Pot

3. Cider glazed Butternut squash- One of my favorites

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