Start to Finish: 50 to 60 minutes
Servings: 4 to 6
Difficulty Level: Beginner
You might permanently cross frozen french fries off your grocery list once you taste your first homemade baked potato wedge. Parboiling the wedges, or partially cooking them in boiling water, creates soft and creamy insides. Coating the potatoes with oil and roasting them until brown creates a crunchy brown crust.
- 3 large russet potatoes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground pepper (or about three grinds of a pepper grinder)
Parboil the Potatoes
Gently lower the wedges into the boiling water. Let them cook for five minutes. Drain the wedges in a colander and let them dry for a few minutes.
Season and Bake
Transfer the potatoes to a large bowl and pour the olive oil over them. Sprinkle the salt and pepper over the wedges. Use your clean hands to gently toss the wedges until they're evenly coated by the oil.
Arrange the wedges in an even layer on a baking sheet. Roast them for 35 to 45 minutes, flipping them after 20 minutes, until they're golden brown.
Ways to Enjoy Potato Wedges
Baked potato wedges are hearty and thick enough to stand up to a number of dipping sauces beyond ketchup. Make a sauce of mayonnaise, minced garlic and sour cream, or dunk your wedges in a cheesy beer dip. Mustard, barbecue and ranch sauces are also tasty with roasted potatoes.
Day-old potato wedges are limp, and the microwave won't help. To reheat the wedges, brush them with a fresh layer of olive oil and bake them for about 10 minutes at 450 degrees.
You can also repurpose leftover wedges. Cut them into chunks and add them to skillet of frying onions to make home fries or use them to make cold potato salad. Chopped and lightly mashed potato wedges can also be added to a creamy, cheesy soup.