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Crispy Potato Wedges
Crispy Potato Wedges boast a delightful contrast of crispy exteriors and soft, fluffy interiors. This oven-baked side dish offers a superb alternative to the beloved classic, French fries.
Crispy Potato Wedges serve as a versatile appetizer that complements a wide range of dishes. Opting for oven-roasting over deep-frying enhances their healthiness compared to traditional potato chips or French fries.
This recipe celebrates the abundant and delicious nature of potatoes, offering a light yet flavorful experience. Infused with herbs like smoked paprika, rosemary, and dried oregano, the wedges acquire smoky, woody, and slightly bitter notes. Combined with kosher salt, ground black pepper, and olive oil, they transform into a savory delight.
Achieving the perfect balance of crispy exteriors and tender interiors hinges on proper preparation. Soaking the potatoes in water removes excess starch while infusing moisture. After draining and wiping away surface moisture, seasoning and baking bring out their full potential.
While the preparation of the potatoes demands attention to detail, the subsequent cooking process is straightforward and hassle-free.
Try these with our Crockpot Meatloaf
Ingredients
- 4 pounds white potatoes
- 1/4 cup good olive oil or more if needed.
- 2 tablespoons fresh rosemary finely diced.
- 8 cloves garlic minced.
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika.
- 1/2 teaspoon ground mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
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Wash and clean the potatoes. If they are not organic, peel them.
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Cut the potatoes into wedges and place in a large bowl. Cover with cold water and let soak for at least 1 hour, change the water if it looks cloudy or whitish.
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Preheat oven to 425 degrees F. Place oven rack in the middle of the oven.
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Prepare a large sheet pan by covering it with foil or parchment paper. Set aside.
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Drain potatoes and rinse under cold water. Place them in one single layer on a kitchen towel. Using paper towels or another kitchen towel, pat dry the potato wedges, removing as much moisture as possible. Transfer to a large, clean and dry bowl.
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In a small bowl combine olive oil, fresh rosemary, garlic, paprika, oregano, mustard, salt, and pepper.
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Add the oil mixture to the potatoes and toss until well coated.
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Transfer the potatoes to the large sheet pan and spread out into 1 layer with enough room between each potato wedge, the potatoes should not over-lap, and should not be over-crowded in the pan.
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Roast in the oven for 50 minutes to 1 hour, or until browned and crispy, flipping twice during cooking to ensure even browning.
