Imported from the web

Crispy Baked Potato Wedges

Name: Crispy Baked Potato Wedges
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Russet potatoes (Medium; scrubbed and rinsed); Cold water (For the ice bath; amount sufficient to submerge the potatoes); 2 cup Ice cubes (For the ice bath); 0.25 cup Extra virgin olive oil; 0.5 tsp Fine sea salt (Kosher salt may be used instead); 0.5 tsp Paprika; 0.25 tsp Black pepper (Freshly ground; more may be added to taste); 0.25 tsp Garlic powder; 0.25 cup Parmesan cheese (Grated; optional topping); 2 tbsp Parsley (Finely chopped; optional topping); Dipping sauce (Favorite dipping sauce, for serving)

Recipe by Natasha Kravchuk

Imported by Johan Pordon on SeeMeCook

Oven-baked russet potato wedges soaked in an ice bath for extra crispiness, then seasoned with paprika, garlic, and pepper. They are finished with grated Parmesan and parsley for a savory topping.

4 servings70 minAmerican

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Ingredients

4 Russet potatoes (Medium; scrubbed and rinsed)
Cold water (For the ice bath; amount sufficient to submerge the potatoes)
2 cup Ice cubes (For the ice bath)
0.25 cup Extra virgin olive oil
0.5 tsp Fine sea salt (Kosher salt may be used instead)
0.5 tsp Paprika
0.25 tsp Black pepper (Freshly ground; more may be added to taste)
0.25 tsp Garlic powder
0.25 cup Parmesan cheese (Grated; optional topping)
2 tbsp Parsley (Finely chopped; optional topping)
Dipping sauce (Favorite dipping sauce, for serving)

Steps

1
Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with foil or parchment paper.
2
Cut the scrubbed potatoes lengthwise in half, then slice each half into 4–5 wedges, approximately 1/2 inch thick.
3
Place the potato wedges in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 minutes so the ice bath can draw out excess starch.
4
Drain the potatoes thoroughly. Pat them completely dry with a tea towel or paper towels, then transfer them to a large, dry mixing bowl.
5
Add the salt, paprika, black pepper, and garlic powder to the potatoes. Toss until the seasonings are evenly distributed.
6
Drizzle the olive oil over the seasoned potatoes and toss to coat every wedge.
7
Immediately arrange the potatoes on the lined baking sheet in a single layer, placing them cut-side down.
8
Bake at 450°F (230°C) for 20 minutes without stirring.
9
Flip the potato wedges, then bake for another 12–15 minutes, or until crisp on the outside and tender in the center.
10
If using the topping, transfer the hot wedges to a mixing bowl. Sprinkle with the grated Parmesan and chopped parsley, then toss to combine.
11
Serve immediately with your favorite dipping sauce.

Notes

The ice-water soak helps remove starch and produces crispier wedges. Red potatoes may be used instead and generally do not need the ice bath; Yukon Gold potatoes can still benefit from soaking. The ice bath may be skipped when short on time, but the wedges may be softer. The source also notes that the wedges can be made in an air fryer in half batches, with additional cooking time because they are thicker than fries.