Oven Baked Crispy Potato Wedges
The Hunt for the Perfect Oven Fry.
Guys, how many times have you tried making fries in the oven and they just don't come out crispy! I've tried high temps, spraying pam, all that junk!
The key to crispy potatoes is removing the starch. It's the starch in the potato that make your baked fries soggy! The solution? Soak the potatoes in hot water for just 10 minutes! Sounds counter intuitive, but the hot water will leach out a lot starch, you'll even see the water get cloudy. Of course, you'll want to pat them dry after that...
Anyways! Let's, check out exactly what I did for these crispy wedges. Recipe adapted from Cookie and Kate
Crispy Oven Baked Potato Wedges
- Roasting Pan
- Cutting Board
- 6 Yukon Gold Potatoes
- 2 T Olive Oil
- 1 t Garlic Powder
- 1 t Onion Powder
- 1 t Chili Powder
- 1 t Kosher Salt
- 1 t Pepper
Total Time: 1 hour 20 minutes
Servings: 6 servings.
- Pre-Heat oven to 400ºF
- Cut potatoes into wedges, each potato should be divided into 8 wedges. Cut potato in half lengthwise, then in half again, and again.
- Soak potato wedges in hot water for 10 minutes. This will remove some of the starch from the potatoes so that they can get crispy in the oven. Drain and pat dry with a lint free and add to a dry bowl.
- Season wedges with Olive Oil, Garlic Powder, Onion Powder, Chili Powder, and Pepper. You don't want to add the salt just yet because that will draw out water in the oven and steam the potatoes instead.
- Lay wedges on a roasting pan. You should have plenty of space. If they are over crowded, use a second pan, or they wont get crispy!
- Roast for 30 minutes.
- Flip wedges, and roast for another 30 minutes.
- As soon as they get out of the oven , season with salt, and they're ready to serve!
What I would so with these fries.
Sure! you can have them as a side to a sandwich, burger, maybe even some chicken tenders.
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