15 Sep Baked Potato Wedges
Two things 2020 needs more of: hugs and homemade fries! This recipe is one of our favorite comfort foods — they’re crispy, salty, and much healthier than your average restaurant fry. I think if it were up to my girls, we’d have these every night.
One of the keys to getting them crispy is soaking the potatoes in hot water for about 15 minutes before baking; this helps to remove the starch. Try not to skip that step, it really is a game changer.
We love using any leftovers in a breakfast hash the next morning!
Homemade Baked Fries
Ingredients
- 4 Yukon Gold Potatoes
- 1/4 cup olive oil
- 1 tsp coarse sea salt
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp cayenne optional
Instructions
- Preheat the over to 425
- Scrub the potatoes (we leave the skin on) and cut into wedges, about 6 – 8 wedges per potato.
- Soak the wedges in a large bowl with scalding hot water for 15-20 minutes, make sure the potatoes are completely covered.
- Drain the water and place wedges on a clean, dry towel. Pat dry, important to get as much moisture off of them as possible. (even if you skip soaking, I'd suggest placing potatoes on a towel to remove as much moisture as possible)
- Put the wedges back in a dry bowl.
- Add 3 tbsp of olive oil and mix until all the wedges are lightly coated. (I like to add about a tbsp at a time just in case I do not need tall 3 tbsp) Then add all spices and mix well.
- Lightly coat the baking sheet with about 1 tbsp of oil. Place the wedges on the baking sheet in a single layer, then put the baking on a rack on the bottom half of the oven.
- Bake for 20 minutes
- Remove the baking sheet, use a spatula to flip and rotate the potatoes.
- Put back in the oven for 15-20 minutes, until desired crispiness.
- Remove from the the oven and add any additional seasonings while the potatoes are still hot.
- Enjoy!
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