Crispy Baked Potato Wedges
Crispy Baked Potato Wedges are a delightful snack or side dish with crispy edges and a creamy interior, perfect for gatherings or movie nights.
Ingredients
Potato Wedges
- 2 pounds small russet potatoes, cut into wedges Russet potatoes provide a creamy interior.
Seasoning and Oil
- 2¾ teaspoons salt, divided Enhances the flavor of the potatoes.
- 5 tablespoons extra-virgin olive oil, divided Helps achieve golden crispiness.
- ½ teaspoon freshly ground black pepper Adds warmth to the dish.
- 1 tablespoon chopped fresh rosemary (optional) Adds aromatic touch to the wedges.
Instructions
Preheat and Prepare
- Preheat your oven to 425°F (220°C) and set a rack in the middle position.
Boil the Potatoes
- In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges along with 2 teaspoons of the salt. Boil for 6 to 7 minutes, then drain.
Rough It Up
- Holding the colander over the sink, gently shake it to rough up the surfaces of the potatoes.
Add Oil and Seasoning
- Pour 3 tablespoons of olive oil onto a large sheet pan. Add the boiled potatoes, ¾ teaspoon salt, black pepper, and rosemary. Toss to coat.
Arrange and Bake
- Arrange the potato wedges in a single layer with cut sides down. Bake for 15 to 20 minutes or until golden brown.
Flip for Crispiness
- Flip the potatoes with a spatula and drizzle with the remaining 2 tablespoons of olive oil. Bake for another 15 to 20 minutes until crispy.
Serve Warm
- Serve your Crispy Baked Potato Wedges hot, sprinkled with additional salt to taste.
Notes
For extra crunch, let your potatoes sit in cold water for about 30 minutes before boiling. Don’t overcrowd the pan to ensure even browning.