Potato Wedges
Crispy oven-baked potato wedges with a fluffy interior and a crunchy exterior.
Servings: 6 servings
Ingredients
- 4 large russet potatoes cut into 4–8 wedges depending on size (about 3 lb); Yukon Gold can be used
- 1 tablespoon baking soda
- 3 tablespoons avocado oil for drizzling
- sea salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add 1 tablespoon baking soda to the boiling water.
- Add the potato wedges to the boiling water and parboil for 7–10 minutes, until the exterior is tender but the centers are still firm when pierced with a fork.
- Use a slotted spoon to transfer the wedges to a baking sheet and let them cool briefly. Shake the pan gently to rough up the cut surfaces without breaking the wedges.
- Drizzle the wedges with 3 tablespoons avocado oil, turning to coat both sides. Spread them in a single layer on the baking sheet.
- Bake for 40 minutes, flipping once halfway through, until the wedges are golden brown and crispy.
- Season with sea salt to taste and serve immediately.
Equipment
- Large Pot
- Slotted Spoon
- Baking Sheet
- Oven
Notes
- Don’t skip parboiling; it helps create a fluffy interior.
- Bake in a single layer so wedges crisp evenly.
- Use Yukon Gold if you prefer a creamier texture.
- Shake the pan gently after cooling to rough the edges for extra crispiness.
- Adjust salt to taste before serving.