EASY POTATO WEDGES bestveggieburgerbeetburger
EASY POTATO WEDGES
In a world with potato recipes that require blanching and double cooking, (love those too) sometimes ya need a throw in the oven kind of potato recipe to get you through the day. You may have noticed that when roasting potatoes with the skin, by the time the potato is golden brown, delicious, the skin is unpleasant and chewy. To solve for this, and obtain optimum texture for both skin and flesh, we cut these spuds nice and thin, rinse off some starch, dry thoroughly, hit them with salt and oil and bake on hight heat for 40 min. Yay to 4g of fiber.
PREP TIME: 10 min or overnight if soaking potatoes | COOK TIME: 40-45 min |
TIPS
- You can prep these potatoes by slicing them the night before and placing them in a bowl covered with water. Water will prevent potatoes from oxidizing and turning brown, and also will remove some starch, making for a crispier wedge. But you can also slice and cook right away. Or slice, place in water for 30 minutes and then cook. So many options.
- I LOVE cooking potatoes and most things on parchment paper. They just come out better in my opinion and never stick. Just make sure the paper you're using can go in a 425 F oven for an extended period of time.
- If you're adding any other seasoning to these wedges, (read suggestions/notes) sprinkle on wedges after cooking so the seasoning doesn't burn.
INGREDIENTS
- Russet potatoes
- salt
- neutral oil (i.e canola, vegetable, peanut, avocado, grape seed, etc)
INSTRUCTIONS
1. Wash potatoes thoroughly as we will be utilizing the skin.
2. Slice potatoes thinly.
3. Rinse potatoes if cooking right away. If not cooking right away, place potatoes in bowl covered with water and place in fridge for 30 min or up to overnight.
4. When ready to cook, preheat oven to 450 F. I'm preheating higher than I cook to account for the loss of temp when I open the oven.
5. Throughly dry potato wedges. Place wedges on sheet tray lined with parchment paper. Spray or drizzle with neutral oil, salt liberally, and place in oven. Turn oven down to 425 F. (Make sure potatoes are spread out on tray and not overlapping too much.)
6. Cook for 30 minutes. Check potatoes. Give them a flip if they need it and cook for another 10-15 min, till they are golden brown, delicious and crispy on both sides!
7. Taste. Sprinkle more salt if needed. Dip in some garlic mayo or scotch bonnet buffalo and enjoy. Potatoes taste best when eaten immediately.
SUGGESTIONS/NOTES
These wedges taste delicious with just salt but experiment with different flavors to add on after cooking. Sprinkle with Badia's smoked ahumado paprika and your potatoes will taste uncannily similar to BBQ chips! You also can't go wrong with a dusting of Ranch powder.
*from left to right- sliced potatoes soaking in water, sliced potatoes ready to go in oven, potatoes out of oven
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