Crispy Olive Oil Potato Wedges
Inspired by Oh She Glows crispy baked fries, the small amount of cornstarch gives these little potatoes such an awesome crispy texture. Definitely a method worth trying next time you’re in the mood for fries. 
6-8 new potatoes
½ t. coarse salt
¼ t. Penzey’s Bavarian spice blend
¼ t. dried thyme
2 t. cornstarch
1 T. olive oil
Preheat oven to 400°. Wash and dry potatoes (peeling is optional). Halve or quarter potatoes. In a sealable container mix salt, spices and cornstarch together. Add potatoes, seal and shake to evenly distribute spices and coat potatoes. Add 1 T. olive oil to container and shake again. Place on a baking sheet spaced 1” apart and bake 15 minutes, then use a spatula to turn, bake additional 10 minutes or until easily pierced with a fork.
Serves 3-4
Caper Vinaigrette
The Caper, which is simply a pickled flower bud, is great in any Mediterranean dish, and easy to find in practically every grocery store. Jazz up your next salad with this tasty dressing. I think it’s perfect on a simple salad of greens with tomatoes and feta
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4 T. olive oil
1 green onion, chopped (optional)
1 ½ T. stone ground mustard
1 ½ T. red or white wine vinegar
2-3 T. capers
Salt and freshly ground black pepper to taste
If you want to use green onion, heat it along with the olive oil in a small saucepan for 2 minutes, until the onions become soft, then remove from heat, add mustard and vinegar and whisk well to combine. Stir in capers and season to taste.
If you’ve opted not to use the green onions, just grab a small bowl and vigorously whisk olive oil, mustard and vinegar together to combine. Stir in capers and season to taste.
Makes enough for 8 salads
Raised from Scratch 