Crispy Baked Potato Wedges (Print Version)
# Ingredients:
01 -
4 medium russet potatoes (1 1/2 to 2 lbs), scrubbed and rinsed
02 -
1/4 cup extra virgin olive oil
03 -
1/2 tsp fine sea salt or kosher salt
04 -
1/2 tsp paprika
05 -
1/4 tsp black pepper
06 -
1/4 tsp garlic powder
07 -
2 Tbsp parsley, finely chopped
08 -
1/4 cup parmesan cheese, grated
# Instructions:
01 -
Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes lengthwise in half, then slice each half into 4-5 wedges (approximately 1/2 inch thick). Place the potato wedges in a bowl of cold water with about 2 cups of ice cubes. Allow them to soak for 30 minutes, then drain well and thoroughly pat dry with a tea towel or paper towels. Transfer the potatoes to a large dry mixing bowl.
02 -
Season the potatoes with salt, paprika, black pepper, and garlic powder, and toss to combine. Drizzle with 1/4 cup of olive oil, and toss until the potatoes are evenly coated.
03 -
Place the seasoned potato wedges onto the prepared baking sheet in a single layer with the cut sides facing down. Bake at 450˚F for 20 minutes. Flip the wedges, and bake for another 12-15 minutes, or until crispy on the outside and tender on the inside.
04 -
If desired, transfer the hot potato wedges to a mixing bowl. Sprinkle with parmesan cheese and chopped parsley, and toss to combine. Serve immediately with your favorite dipping sauce.
# Notes:
01 -
Soaking the potato wedges in ice water helps to remove excess starch and results in a crispier texture when baked.