Crispy Potato Wedges (Print Version)
# Ingredients:
01 -
1/4 cup olive oil, the extra virgin kind
02 -
4 medium russet potatoes (about 1.5 to 2 pounds), cleaned thoroughly
03 -
1/4 tsp of garlic powder, for flavor
04 -
1/4 tsp ground black pepper
05 -
1/2 tsp of Kosher or fine sea salt
06 -
1/2 tsp smoky paprika
07 -
2 tablespoons fresh parsley, minced
08 -
1/4 cup grated parmesan cheese
# Instructions:
01 -
Heat your oven to 450˚F and line a large baking sheet with parchment or foil. Slice potatoes in half lengthwise, then cut each half into 4-5 wedges around half an inch thick. Toss the potato wedges into a big bowl filled with icy water—add about 2 cups of ice cubes. Let them chill there for 30 minutes, drain well, and dry completely using paper towels or a clean kitchen towel. Move the dried potatoes into a large dry bowl.
02 -
Toss the potato wedges with garlic powder, salt, paprika, and black pepper. Pour the olive oil over everything, and mix until the wedges are evenly coated.
03 -
Spread the seasoned potato wedges on your prepared baking sheet in one even layer with the cut sides facing the surface. Pop them into the 450˚F oven and bake for 20 minutes. Flip each wedge over and bake for another 12-15 minutes until they're golden and crispy outside, but soft inside.
04 -
While they're still warm, transfer the wedges into a clean bowl (if you'd like). Sprinkle some parmesan and minced parsley over, then toss to coat. Put them on a plate right away and enjoy with your favorite dip.
# Notes:
01 -
Giving the potato wedges a soak in ice water removes some starch, making them bake up nice and crispy.