My roasted potato wedges are completely golden brown and crispy on the skin and fluffy on the within. Our recipe is fast and easy, and the potatoes received’t keep on with the pan!
My household loves roasted potatoes, from crispy baked French fries to sweet potato fries to those superb roasted potato wedges. We’ve been making this potato wedges recipe for ages and have discovered just a few tips to ensure they end up completely each time.
One of many greatest frustrations when roasting potato wedges is having them keep on with the pan. No person desires to spend time prying potatoes off a baking sheet! So, we’re sharing our secrets and techniques for stopping that sticky state of affairs under!
Key Substances
- Baking Potatoes: I like massive russet potatoes for potato wedges and go away the peel on them for roasting. Different types of potato work within the recipe under, however you received’t get that tremendous fluffy inside like when utilizing russets.
- Oil: I exploit olive oil or avocado oil for this recipe. Skip extra-virgin olive oil, which doesn’t fare as nicely in a sizzling oven.
- Seasonings: That is as much as you! I like tossing potato wedges with seasoned salt and chopped contemporary rosemary, however use what you’re keen on!
How you can Make Potato Wedges
To make the very best potato wedges, soak them in sizzling water for quarter-hour (a tip we discovered from Cook dinner’s Illustrated), dry them very well, and toss them together with your oil and seasonings.
Add extra oil to your baking sheet (I don’t line mine with something for essentially the most golden brown and crispy potatoes). Then, unfold the wedges out onto the oiled pan, giving them some house so that they roast as an alternative of steam.
I bake my potato wedges for 20 minutes, flip, after which bake for a bit longer till browned and crisp on the skin and tender on the within.
From there, serve them together with your favourite dipping sauces, similar to homemade ketchup, fry sauce, creamy honey mustard sauce, or homemade mayo.
Excellent Potato Wedges
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PREP
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COOK
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TOTAL
Our baked potato wedges are completely browned and crisp on the skin and tender on the within. A nonstick baking sheet works nicely right here. Baked potato wedges have a tendency to stay to the pan, which may be annoying. The nonstick baking sheet not solely helps to stop sticking, however the darker end additionally helps them brown just a little extra. In the event you don’t have a nonstick baking sheet, you’ll nonetheless be okay should you use a heavier-duty pan.
To forestall as a lot sticking as doable, we do two issues. First, we soak the potato wedges in sizzling water for quarter-hour, eradicating starch. Second, we use a superb quantity of olive oil (about 1 tablespoon per potato). A few of that oil goes onto the baking sheet, and the remainder will get tossed with the soaked and dried potatoes.
6 Servings
You Will Want
4 massive baking potatoes, unpeeled
4 tablespoons (60ml) olive oil or avocado oil
3/4 teaspoon seasoned salt or use 1/2 teaspoon nice sea salt
1/2 teaspoon contemporary floor black pepper
1 tablespoon minced contemporary rosemary leaves or 1 teaspoon dried rosemary
Pinch ending salt, like flaky sea salt, elective
Instructions
1Preheat the oven to 400°F (204°C). Evenly coat a big baking sheet with one tablespoon of olive oil (nonstick baking sheets are greatest).
2Scrub and rinse potatoes, lower them into six lengthy wedges, and add them to a big bowl.
3Cowl the potatoes with sizzling water and soak them for quarter-hour. Drain and rinse the potatoes, unfold them onto a clear dish towel, and pat them very dry.
4Dry the bowl the potatoes have been soaking in. Add the potatoes to the bowl and toss with the remaining three tablespoons of olive oil, seasoned salt, pepper, and rosemary.
5Unfold the potatoes in a single layer and lower aspect down on the oiled baking sheet.
6Bake the potatoes, turning as soon as after 20 minutes, till evenly browned, crisp on the skin, and tender inside, 35 to 45 minutes. If they don’t flip simply, give them a bit longer within the oven to brown additional, after which use two forks to wiggle them free.
7Sprinkle with just a little additional salt (if desired) and serve.
Adam and Joanne’s Suggestions
- Potatoes sticking: In the event you can’t flip the potatoes, give them a bit longer within the oven to brown, after which use two forks to wiggle them back and forth to launch them.
- Storing: Leftover roasted potato wedges may be saved in an hermetic container within the fridge for as much as 4 days. To reheat, heat them within the oven at 350°F for 10 to fifteen minutes or till crispy once more.
- The vitamin details supplied under are estimates.
Vitamin Per Serving
Serving Dimension
1/6 of recipe (about 4 wedges)
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Energy
270
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Protein
5g
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Carbohydrate
43g
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Dietary Fiber
6g
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Whole Sugars
2g
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Whole Fats
9g
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Saturated Fats
1g
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Ldl cholesterol
0mg
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Sodium
403mg
