These crispy potato wedges are crazy easy and simply delicious. A healthier version for your French Fry craving. These wedges are baked in olive oil and slathered with garlic powder, onion powder and pepper. Baked in a 400 degree oven for approximately 55 minutes, the result…crispy on the outside and tender on the inside. The secret to these wedges is soaking the potatoes in hot water before baking. This process releases some of the starch which helps to get that perfect crunch. Pair these with the BEST BURGER EVER.
Crispy Potato Wedges
Serves 6
2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional
Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
Drain the potatoes and lightly pat them dry. Place the potato wedges on the prepared pan and drizzle them with the olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top.
Toss until the potatoes are evenly coated in oil and spices, then arrange the pan so each wedge has a cut side against the pan.
You may need two pans.
Bake for 30 minutes, then flip the wedges over. Arrange them in an even layer and return the pan to the oven.
Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes.
Sprinkle with parsley, if desired, and serve while hot.
Adapted from: Cookie and Kate
