Home Style Potato Wedges
These wedges are reminiscent of the ones you got at a chip wagon when you were little. They have the really crispy crunchy dark edges that usually spell grease, usually! The key to getting the yummy edges is roughly scraping the baking sheet with a spatula half way through the wedges baking. Instead of flipping them gently like other recipes, you want to run the spatula along the edges and pan, like scraping paint.
Serves 4
4-5 Small russet potatoes, washed (with skin on) and cut into 6 wedges each
2 tbsp extra virgin olive oil, divided
Coarse Salt
Preheat your oven to 400.
Using a good quality baking sheet, pour one tablespoon of the olive oil on the sheet and spread it evenly across the entire sheet in a thin layer, just using your hand.
Put the wedges in an even layer on the sheet and top them with the other tablespoon of olive oil; mix well to coat.
Top the potatoes evenly with a small pinch of coarse salt.
Bake the potatoes for 15 minutes.
After the 15 minutes, (firmly) run a (plastic preferably, see notes) spatula across the bottom of the potatoes, start at the front of the baking sheet and don’t stop until you’re at the other end (like scraping paint or a snow shovel, or if you have to scrape ice off your car window).
The potatoes will tear slightly and some will rip right in half but that’s okay because that’s how you’re going to get those yummy crispy edges.
Again, lightly season with the coarse salt.
Return the pan to the oven and bake for another 15 minutes.
Transfer to a serving platter and serve immediately.
Notes:
- Use a plastic spatula because you don’t want to ruin your pan!
- Can you tell I live where we have bad winters???
