PERFECT ROASTED POTATO WEDGES
Baked potato wedges that are crispy and crackly on the outside with fluffy, flavor-packed insides and the cooking technique that gets you both!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Peel potatoes if desired (completely optional). Slice potatoes into wedges (usually about 8-10 wedges per medium-sized potato).
- Add potatoes to a medium-large saucepan (5-qt is perfect) then cover with 6 cups of water. Add salt. You want 1/2 teaspoon of salt per cup of water. If you need more water to cover the potatoes, add salt accordingly.
- Heat over high heat until boiling then boil potatoes for 3 minutes.
- Preheat oven to 400 degrees.
- Drain potatoes completely then let rest until no longer steaming. You can leave them in the colander or spread them onto a clean, dry pan but they MUST NOT be sitting in water. They need to dry some and stop steaming before proceeding to the next step. Note: the potatoes need to stop steaming so that we know they've released excess moisture but they don't need to get cold and dried out.
- Combine ingredients for Oil & Spice Mixture then mix vigorously with a fork or whisk.
- Combine parboiled potatoes with Oil & Spice Mixture then gently stir to coat using a rubber spatula.
- Spray a large baking sheet with cooking spray then arrange potato wedges in a single layer.
- Bake at 400 degrees for 30 minutes or until lightly browned on the bottom. Flip wedges then continue baking for 15-25 minutes or until golden brown and crispy.
- Remove from oven then sprinkle lightly with kosher salt. Serve hot. Enjoy!
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