Roasted potato wedges are a staple in my house. We have them at least once a week because not only are they delicious, but they are also incredibly easy to make. The secret is to parboil them beforehand. This helps the interior of the potatoes become soft and fluffy while the high heat of the oven crisps up the outside. Being potatoes, you can also dress them up any way you’d like with your favourite flavours. I often use my Spice Mix for Roasted Potato Wedges, but sometimes I also keep them fairly plain with just salt and pepper. I use the latter when there are a lot of other big flavours already on the table. Any way you spice it, these are yummy.
Ingredients:
5 – 6 large Russet potatoes, scrubbed clean (really, just use as many as you need)
2 – 3 tablespoons olive oil
Your spice mix of choice, or salt and pepper for the potatoes
Salt, for the water
Directions:
1.) Preheat oven to 425 degrees Fahrenheit.
2.) Slice potatoes into wedges. Do this by cutting them in half lengthwise first. Cut each side in half, lengthwise. Then slice them diagonally on each side, so you are left with four wedges per each side of the potato. You may have to make additional cuts if your potatoes are very large.
3.) Place wedges into a pot and cover with water. Place the pot over high heat on the stove and bring to a boil. Add 1 – 2 tablespoons of salt to the water. Parboil the potatoes for about 10 minutes.
4.) Drain potatoes and let them sit for a couple of minutes. The steam will help dry the potatoes out in the colander, which helps them crisp up in the oven.
5.) Place potatoes into a bowl and drizzle with olive oil and spice mix.
6.) Spread potatoes in a single layer on a baking sheet lined with a silicone mat, parchment paper, or aluminum foil.
7.) Place in preheated oven and roast for 40 minutes, flipping the potatoes halfway through.
8.) Serve and enjoy!