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Collection: Potatoes
Recipe By: Dave Walaszek
Crispy Roasted Baked Potato Wedges
Ingredients
- POTATOES – I use Russet (aka Idaho potatoes). You can leave the skin on or peel them.
- OLIVE OIL
- SEASONINGS – I used salt, pepper, garlic powder, lemon pepper, and a pinch of red pepper flakes in this batch
Directions
- STEP ONE: Preheat oven to 450° and line a baking sheet with foil, parchment paper, or a silicone mat and set aside
- STEP TWO: Scrub the potatoes, pat dry, and then cut into wedges, making sure not to cut them too thin, or they will cook too fast. You should aim for potato wedges that are about ¾ inch thick.
- STEP THREE: In a small bowl, whisk together olive oil and seasonings.
- STEP FOUR: Place the wedges into a large zip top bag and pour the mixture over. Seal the bag and shake to fully and evenly coat the potatoes. Pour the potatoes onto the prepared pan in an even layer.
- STEP FIVE: Bake for 20 minutes, use a spatula to carefully flip the potatoes around, then bake for an additional 15-20 minutes or until golden and crisp
- Enjoy
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