Introduction: Potato Wedges
I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :D
The trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious!
Step 1: Ingredients
- 3-4 russet potatoes (however many you can fit on a baking sheet)
- olive/vegetable oil
Step 2: Prep Work
Preheat the oven to 425 F.
Wash the potatoes and dry them well.
Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)
Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them - I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too.
Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered!
Step 3: Baking
Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)
Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!
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