If you like french fries, you'll like this recipe. While not as crispy as fries, these roasted wedges are deeply satisfying, being slightly crisp on the outside snd fluffy on the inside. And unlike french fries, this recipe uses only 2 tablespoons of oil. So cleanup is a breeze. Soaking the uncooked wedges in water removes some of the starch, which inhibits crisping. These potatoes are great with any kind of steak or chops and hamburgers. Pass the ketchup, please.
Roasted Potato Wedges
Makes 3 to 4 side-course servings
- 3 large baking potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
1. Peel the potatoes. Cut them in half lengthwise, then cut each half into thirds lengthwise. You will have 6 long wedges from each potato. Put the wedges in a large bowl and cover them with cold water. Soak them from 30 minutes to 6 hours. (If soaking longer than 1 hour, put the wedges in the refrigerator.)
2. Meanwhile, set a rack in the middle of the oven and preheat to 400 degrees F. Line a sheet pan with parchment paper.
3. Remove the wedges from the water and dry them off with paper towels. Rinse and dry the bowl. Put the potatoes back into the dry bowl and toss them with the olive oil and salt.
4. Arrange the wedges in a single layer with 1 cut-side down on the prepared pan. Bake the wedges for 50 to 55 minutes. After 30 minutes, turn the wedges to the other cut-side. Continue baking for 20 to 25 minutes, until the wedges are golden brown.
