Serves 4
60 min
Crispy Baked Potato Wedges
Recipe GLPRb2589ef0395eaf
Russet potatoes are parboiled with baking soda to create a starchy exterior, then tossed with oil and seasonings before baking until golden and crispy on the outside with a tender interior. A simple yet satisfying side dish that delivers restaurant-quality crispiness without deep frying.
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Ingredients
Cooking spray
2 1/2 pounds russet potatoes, washed and scrubbed
2 quarts water
2 tablespoons kosher salt, plus extra for seasoning
1/2 teaspoon baking soda
1/4 cup vegetable oil
Freshly ground black pepper
Directions
Preheat your oven to 425°F (220°C). Lightly coat a large baking sheet with cooking spray and set aside.
In a large pot, combine water, kosher salt, and baking soda. Bring to a boil over high heat, stirring occasionally until salt and baking soda are fully dissolved.
While the water heats, cut the russet potatoes into wedge-shaped pieces about 1/4 to 1/2 inch thick, keeping the skin on for texture and nutrients.
Once the salted water reaches a boil, carefully add the potato wedges. Return to a boil and cook for 5 to 8 minutes, until the potatoes are just beginning to soften at the edges but are still firm throughout. Drain well in a colander.
Transfer the drained potato wedges to a large bowl. Drizzle with vegetable oil and toss gently until all pieces are evenly coated.
Spread the oiled wedges in a single layer on the prepared baking sheet. Season generously with additional kosher salt and freshly ground black pepper.
Bake for 35 to 40 minutes, stirring halfway through, until the wedges are deep golden brown and crispy on the outside. The edges should look caramelized and crunchy.
Remove from the oven and let cool for a few minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.
