Crispy Potato Wedges
A simple recipe for baked potato wedges that turn out wonderfully crispy and super flavorful.
Servings: 4
Ingredients
- 2 large russet potatoes
- 2-3 tablespoons of a neutral oil
- 3 tablespoons of cornstarch
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of seasoned salt
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- parmesan, grated (optional garnish)
- fresh parsley, finely chopped (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Scrub the potatoes until very clean and slice into evenly sized wedges
- Transfer the potato wedges into a large bowl, cover with cool water and let them soak for 45-60 minutes
- Drain the potatoes, pat them dry with paper towels and transfer them into a large, dry bowl
- Once all of the potatoes are dried, drizzle with 2-3 tablespoons of neutral oil and add the cornstarch and seasoning into the bowl and toss until all of the wedges are all generously coated
- Transfer the seasoned potatoes onto a parchment lined baking sheet in a single layer
- Bake at 400 degrees on a center rack for 25-30 minutes
- Pull the pan out of the oven (be sure to close the door to avoid loosing heat) and carefully flip all of the wedges and return the pan to the oven
- Bake for an additional 20-25 minutes
- Once the wedges are golden brown and crisp, transfer the pan out onto a cooling rack
- Grate fresh parmesan over the hot crispy potato wedges and sprinkle with finely chopped parsley and salt
- Serve hot