Crispy Baked Potato Wedges Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium russet potatoes, scrubbed and rinsed
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
3/4 tsp paprika
1/4 tsp garlic powder
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Directions: |
Directions:Preheat oven to 450 degrees (do not use convection or they may crisp on the outside before they cook through). Line a baking sheet with parchment paper.
Cut potatoes in half lengthwise, then each half in 4-5 more strips (1/2" thick). Place potatoes in a large bowl of cold water with ice cubes. Let sit for 30 minutes. Drain and thoroughly pat dry.
Return to the (drained and dried) bowl. Add the salt, paprika, pepper, and garlic powder and stir to coat. Drizzle with the olive oil and stir to cover completely. Immediately lie wedges on the lined baking sheet with one of the cut sides down. Bake 20 minutes and then flip to the other cut side. Bake another 10-15 minutes until crispy on the outside.
Serve with your favorite dipping sauce. |
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Number Of
Servings: |
Number Of
Servings:4 servings as an appetizer, 6 servings as a side dish, 2 servings if one person is Cassidy |
Preparation
Time: |
Preparation
Time:70 minutes |
Personal
Notes: |
Personal
Notes: If you have convection:
I find that after flipping the potatoes, and cooking another 10 minutes, if you turn on the convection for the last 3-5 minutes they are ultra crispy but cooked through.
Adapted from "Natasha's Kitchen"
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