Roasted Crispy Potato Wedges

By SMorrissey

In order to get a CRISPY potato wedge you first must cut the potato correctly.

Cut the potato the skinny way.
Put the skin side down.

Let me explain.

First, if you hold a potato on its side, on a cutting board, it’ll look either fat, or skinny. (Try turning it over a few times if you’re unsure which side you’re on.)

You want to hold it so that it looks skinny, NOT fat.

Holding it the skinny way before slicing the potato in half (length-wise) provides a wider wedge bottom that won’t topple over on the pan. If you hold it the fat way… well, don’t say I didn’t warn you.

Ingredients

• optional:
• 4 russet potatoes
• 2 tsp olive oil
• 1/2 - 1 tsp salt
• 1/2 - 1 tsp pepper
• 1/2 - seasoning of choice. There are endless choices
• 4 cloves garlic, minced and mashed against the cutting board with the flat of a knife
• 1/2 teaspoon dried rosemary, crushed fine
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• I marinate before baking.

Details

Servings 4
Adapted from dontwastethecrumbs.com

Preparation

Step 1

Instructions
Preheat oven to 400F
Scrub potatoes and thoroughly dry.
Cut the potatoes lengthwise, the skinny way. Placing half of the potato cut down down on the cutting board, cut it in half, and then each half in half. Repeat with the other portion of potato. Each potato should yield 8 wedges.

Then soak your wedges in cold water for at least an hour to remove excess starch and pat dry. This is to ensure you will get a crispy potato wedge.

Combine cut potatoes and olive oil in a large bowl and toss well to ensure all the potatoes are thoroughly covered in oil, yet not drenched.
Place them on a cooked sheet, skin side down, and sprinkle liberally with salt, pepper and seasonings. (I combine the oil and seasonings in plastic bag with olive oil and marinate for a while before baking)

Bake in the oven for 25-35 minutes, until the tops and sides begin to brown nicely.