Potato Wedges
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Recipe Intro From feelgoodfoodie
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Recipe Card
ingredients
- 2 pounds (approximately 4 large) Russet potatoes
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, finely chopped for serving
Method
Step 1
Preheat oven to 400°F. Line a large rimmed baking sheets with parchment paper.
Step 2
Wash the potatoes and scrub their skin to clean them as much as possible. Cut the potatoes in half lengthwise and then again to make quarters and then cut each quarter again in half lengthwise to make wedges. This makes 8 wedges per potato.
Step 3
Place the potatoes in a large bowl and submerge them with cold water. Soak for 30 minutes. Drain the potatoes and dry very well using paper towels or a kitchen towel.
Step 4
Transfer the dried potatoes to the prepared baking sheet. Add olive oil and season with 1 teaspoon of salt, garlic powder, paprika and black pepper. Toss well to coat.
Step 5
Arrange fries in a single layer on the baking sheet, making sure they aren’t touching. This is key in helping them cook evenly and get crispy.
Step 6
Bake for 40-45 minutes, tossing halfway through to ensure even baking.
Step 7
Season with the remaining salt immediately when they are done cooking and garnish with the fresh parsley. Serve hot.