Perfect Potato Wedges
- PREP 20min
- COOK 50min
- TOTAL 1hrs 10min
Our baked potato wedges are perfectly browned and crisp on the outside and tender on the inside. A nonstick baking sheet works well here. Baked potato wedges tend to stick to the pan, which can be annoying. The nonstick baking sheet not only helps to prevent sticking, but the darker finish also helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a heavier-duty pan.
To prevent as much sticking as possible, we do two things. First, we soak the potato wedges in hot water for 15 minutes, removing starch. Second, we use a good amount of olive oil (about 1 tablespoon per potato). Some of that oil goes onto the baking sheet, and the rest gets tossed with the soaked and dried potatoes.
You Will Need
4 large baking potatoes, unpeeled
4 tablespoons (60ml) olive oil or avocado oil
3/4 teaspoon seasoned salt or use 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
Pinch finishing salt, like flaky sea salt, optional
Directions
Preheat the oven to 400°F (204°C). Evenly coat a large baking sheet with one tablespoon of olive oil (nonstick baking sheets are best).
Scrub and rinse potatoes, cut them into six long wedges, and add them to a large bowl.
Cover the potatoes with hot water and soak them for 15 minutes. Drain and rinse the potatoes, spread them onto a clean dish towel, and pat them very dry.
Dry the bowl the potatoes were soaking in. Add the potatoes to the bowl and toss with the remaining three tablespoons of olive oil, seasoned salt, pepper, and rosemary.
Spread the potatoes in a single layer and cut side down on the oiled baking sheet.
Bake the potatoes until lightly browned, crisp on the outside, and tender inside, 35 to 45 minutes. Flip the potatoes once after 20 minutes. If they do not flip easily, give them a bit longer in the oven to brown further, and then use two forks to wiggle them free.
Sprinkle with a little extra salt (if desired) and serve.
Adam and Joanne's Tips
- Potatoes sticking: If you cannot flip the potatoes, give them a bit longer in the oven to brown, and then use two forks to wiggle them from side to side to release them.
- Storing: Leftover roasted potato wedges can be stored in an airtight container in the fridge for up to 4 days. To reheat, warm them in the oven at 350°F for 10 to 15 minutes or until crispy again.
- The nutrition facts provided below are estimates.