Excellent recipe. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty. The important thing to remember is to turn the potato wedges part way through baking. Finally, I can say goodbye to overcooked or subpar in comparison to fried wedge recipes methods. Definitely going to try them again and explore with different spices and such. Thanks for another great recipe! Love this recipe. Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt. Bake for 15 minutes, then take the sheets out and flip the wedges. Do not get me wrong we ate like royalty and had plenty. In other words, slice each potato into 6 long wedges. What a transformation! Instructions very clear, thank you so much. Not sure if my oven temp is different from apparently every other commenter here, but 30 minutes per side made our potato wedges burned on the outside and tough and tasteless on the inside. Preheat the oven to 425 °F (220 °C). And don’t forget the ketchup. Thank you, they are delicious. I made these for my son’s birthday party Saturday and they were amazing when they were fresh, super crispy, I used a roaster with low heat settings to keep for the party, they got really mushy quickly, but I don’t know of anyone who knows how to keep fries or potatoes crispy for a party. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Thank you! Hardly crispy. Plus, the long, narrow shape of russets makes them perfect for slicing. This is my new favorite way to make potatoes! Hi! I'm probably making a big mess in my Kansas City kitchen right now. I am happy with this! ▸ Categories appetizers, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, snacks, soy free, spring, summer, tomato free, vegan, winter ▸ Ingredients french fries, parsley, potatoes, Vegetable enthusiast. I followed the recipe exactly and used olive oil. Boil potato wedges until tender. We owe a thank you to the geniuses at America’s Test Kitchen for this little trick. They are tossed in oil and seasoned with paprika, chili powder, garlic powder, salt, and onion powder. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Let them soak for 10 minutes. Loved this recipe! I have made these a few times and they are awesome! Sprinkle with parsley for bonus points in the looks department. Did they start to get a bubbly brown outer layer? That’s what I wanted. I typically pierce … BOTH of my children ate them – now thatâs a win! I’m so glad you did, Connie! Potato Wedges Ingredients. Hello! Will be soaking my wedges before baking from now on! The many commenters praising this recipe led me to try itâand they are not wrong! (You will not be subscribed to our email newsletter.). Potato wedges are perfect crispy on outside and soft inside! Thank you! Leave a comment below and share a picture on. Made a second batch, only cooked them for 15 to 20 minutes per side, and they turned out beautifully. I usually leave the potatoes in water longer (at least an hour before I bake them). Thank you for your comment, Beniot. They were a huge success at a recent family meal. Let it cool before cutting it open and adding toppings. Timing would likely decrease as well. ( not good grammar but so true) I followed your instructions closely and they were crispy/crunchy on the outside and soft inside! This recipe kicked butt! The texture and crispness were perfect, spices were just enough and not overpowering. I will be making these again! Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. Made these again today! Super disappointing…. I had Yukon golds instead of russets and added spicy Hungarian paprika to the seasoning instead of garlic powder with great results. It generally takes a large Russet potato about 45 minutes to become tender, but the exact timing will depend on how large the potato is. I like to roast potatoes at 425 degrees so the spice blend does not burn. These vegan baked potato wedges can be enjoyed as a snack or also served as a side dish with burgers, wraps, sandwiches, or any other dish of your choice. :). Email me when Kate or another C+K reader replies directly to my comment. The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. Fantastic recipe! ¥ä½ï¼HRï¼ä½ 好ï¼ä½ 好æèï¼å°±ä¸ï¼æ
游ï¼853, Steakhouse Style Baked Potato â Tastes Lovely, Weekly Menu :: May 25 – 29 â Tastes Lovely, Weekly Menu & Shopping List :: June 29 – July 3 â Tastes Lovely, Broccoli Cheddar Stuffed Baked Potato with Chicken â Tastes Lovely, Roll out the Red Carpet⦠weâve got an award winning menu for your Oscar themed party! Thanks for a great potato wedges recipe. Make these potato wedges whenever the French fry craving strikes! They were not brown and bubbly on the outside. I never thought I could make really good french fries without frying! I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. Preheat the oven to 425. I like your approach and creativity. Serve up on a bed of labneh and BA-BAM! They’re the perfect homemade solution any time the French fry craving strikes. ... Preheat the oven to 220*C/425*F/ gas mark 7. Iâm late to the party here! So yummy! My boyfriend and I were hungry and I wanted to stay away from ordering fast food but our fridge was kind of empty to cook a meal and it was too late to drop by a store to whip something up. How long do these cook???? It was easily the best fry recipe Iâve ever made, and possibly ever eaten. Directions. Crispy par excellence Thanks! Serve the potatoes hot from the oven. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. Affiliate details ». Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. I baked for 45 minutes at 425 instead so I could make them at the same time as my chicken wings and they were deliciously crispy! Reduce heat to 350 degrees, flip the wedges so the other cut side is down and sprinkle again with. Sprinkle with parsley, if desired, and serve while hot. Everyone loves these ultra crispy baked potato wedges! Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Always free ⢠Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. Wonderful to hear, Paul! I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root & spicy Hungarian paprika to the already listed spices, and crushed them together very finely. Printable Recipe These delicious potato wedges are a bit more trouble to put together than others, but trust me, the end result is well worth the effort. I added cayenne pepper to spice it up. Thank you! It’s basically a paprika blend seasoning with spices and dried garlic, which is the same exact spice the chef used in these Banquet potatoes. I’m not sure, I wonder if it has something to do with your settings. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a … Def keeping them on the list! Iâve made them several times and they were a big hit every time! Here’s how to make baked potato wedges (see the full recipe below): Cut 2 to 3-inch long waxy potatoes into wedges (see the video below). Any suggestions? See our, Please let me know how it turned out for you! My âgo toâ when we want fries! Thanks for taking the time to review. Blessed I have found this recipe. This is such an easy potato recipe and requires no more than a handful of ingredients. and baked for 45 minutes, flipping halfway thru. If you made the recipe, please choose a star rating, too. Decently crispy :) our air fryer was in use for wings tonight, so glad to be able to use the oven. We ended up placing them under the broiler for a minute or so which helped, but they weren’t crispy as we were expecting. Cut your potatoes in half, then cut the halves into thirds. So, we decided to use the leftovers for breakfast potatoes in the morning. You have earned a regular follower. Print Pin. Our free email newsletter delivers new recipes and special Cookie + Kate updates! Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size). Wife loves them… now that’s a vote of approval!!! )Remove as much moisture as possible for crispy results. For thinner, crispier fries, cut each potato into 16 wedges. These potatoes are such a hit. Make these all the time- so easy and delicious! I prefer to toss on the parchment and use my hands to really distribute the spices, since there are a lot. Unfortunately, your result won’t be the same as they would have cooled by then. These potato wedges are my new favorite potato dish. (It's all free.). But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. Look for smooth, firm potatoes. I did tweak the spice ratio to taste, but otherwise stuck with the recipe. Scrub the potatoes and dry well. (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc). In fact, with this method, the outsides almost seem to have a double layer of crispness. They should be deeply golden. Spinach Mashed Potatoes; Baked Potato Wedges; Serve these classic potatoes alongside our favorite corn dish for a delicious meal. Thank you for this! Turned out great! I’m happy you loved them. If Iâm short on time, could I bake these for 30 min and then later on finish the other 30 min of baking? All rights reserved. Two nights ago I made a horrible baked fish and chips (Iâll refrain from stating where I sourced it so as not to embarrass the author). So excited to find this method and recipe. My college roommates loved them, too, and they were gone within 30 minutes! Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? :). Cut each potato lengthwise into 8 wedges, dip ... with vegetable spray.Bake at 425 degrees for 25 ... calories per 4 wedges. Hi Parti! Hi Michelle, I’m sorry to hear you didn’t love this one. Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). I would have left them in a bit longer but they were already very soft on the inside. EVER. The tip of soaking in water was a fantastic secret! I like to sprinkle them with thinly sliced green onion before serving. Hi Katie! Great fries…..very crispy thanks to the pre-oven soak. Hi Stephanie! Slice and roast them in the morning. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. Thank you for sharing and I look forward to making more of your recipes!! You could add them to breakfast tacos perhaps! Makes them pretty to present and also adds a nice flavor. They may be done baking earlier than specified below so keep an eye on them toward the end.). That sounds like a delicious idea! Been making baked potato wedges for a while and decided to Google recipes to see what others are doing. I enjoyed your writing too :) I’ll be back for more vegetarian meal ideas and tips, thanks! Scrub potatoes and then slice them into wedges. Nice and crispy with lots of flavor! Can’t say it enough…BEST. Thank you for such a great and easy recipe. Do you know what would happen if you either let them soak for hours OR soaked for 10 – 15 minutes and let dry THEN baking? That’s great, Crissy! Thank you for your review. The crisp was delicious we had them with garlic aioli which was scrumptious. BTW …never before have I felt any need to add a comment on any recipe. Place wedges in a large bowl or resealable bag. You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. Your recipes are always so much fun to try. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. Made them tonight for my wife and I and had plenty left over. It will make the skin crispier. Crispy outside, tender inside. Make sure your wedges … So as long as you’re eating them fresh you’re good, cause they’re delicious. If you’re trying to use up your full bag of potatoes, you’ll find more potato recipes here. Having homemade fries with bbq ribs on a cold rainy night in Wisconsin. I’ve been cooking potatoes like this for years and they are truly delish. Recipe adapted from my crispy baked French fries.Â. We cubed the potatoes and they were crispy outside and moist inside. Drain the potatoes and lightly pat them dry with a lint-free tea towel. Keith Preheat your oven to 425 degrees with the rack in the upper third. These were absolutely the very best potato wedges we have ever had! Just like stated in the recipe, they are ulta crispy! Serve the potato wedges warm with the sriracha dipping sauce. In an oven, bake the potatoes at 425 °F (220°C) for 45-60 minutes. Going plant-based doesn’t mean gloppy things filled with cheese. Don’t pull them out of the oven too early. I made these last night and they were amazing. Very good. The timing is important for these to get crispy. Itâs the thing Iâve always been missing!! The best way to cut potato wedges is to cut a potato lengthways. Keep an eye on them though since they have already been baked. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through (about 30 minutes). If you get a chance, share a picture on Instagram with the hashtag #cookieandkate! While baking place the wedges in such a way that the skin side touches the tray. Very yummy! Tried them last night and they were a hit with the whole family! Thank you, Kate! I have all my insights in the post about my tips and tricks :), Hello Cookie and Kate, Amazing. This recipe was absolutely perfect. The hot water soak really helped. These wedges were fabulous, crispy, tasty and something I am going to make again. Just made these tonight and they were awesome! Since you don’t flip them, how long did you bake them for? In a large bowl, add the potato wedges after you've washed and dried the potatoes… Accessibility Policy â Comment Policy â Nutrition Disclaimer â Photo/Recipe Policy â Privacy Policy, Subscribe to our newsletter! Worked really, really well. For a breakfast or brunch dish, bake the potatoes a day in advance. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again. As someone whoâs had limited success with baking potato wedges in the past, this recipe is the game changer!!! (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipeâdivide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. They may loose some of their crisp once warmed up again, but they will still be delicious! Yes, oven temps and the way they heat can vary. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors. I made them exactly as told and we loved them!! Thanks for sharing your approach! Place the potato wedges on the prepared pan and drizzle them with the olive oil. Then cut the halved potato in half and repeat one more time so one halved potato results in 4 wedges and one whole potato yields 8 wedges. Recipe yields 6 servings. Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular. Crispy outside, pillowy inside. Thank you! Crispy, flavorful; a massive hit with the entire family. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. 5 stars! These were amazing! You’ll find instructions below. These were delicious, I didn’t add as much salt or seasoning! Baked Potato Wedges are the perfect healthy alternative to the traditional fried potato wedge. I donât try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! I’ve been craving steak fries for a few months now, but no desire to “mask up” to go to a restaurant. Flip halfway through baking. Thank you! Remove the potato after 45 to 50 minutes. Thanks a lot. As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. This is so good!! :) Bake them for 20 minutes at 425 F and then flip them over. I know I would love to try them out as well… Thank you Kate, every recipe I make of yours is just incredibly delicious. These were so good! Iâm trying these tonite cause I NEED FRIES but just wondering…couldnât I just throw all those wedges in a big bowl with the oil & spices and then turn them onto the sheet pan? Once they’re done baking, sprinkle generously with shredded cheddar cheese. Lucy, our dog, loves them too!! To bake potatoes, first scrub the potatoes and rinse them in cold water. Mix them with melted salted butter, kosher salt, and pepper. Extra Crispy Baked Potato Wedges. This simple recipe made me feel I can actually cook something. Thank you! Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. Crispy potato wedges or bust! Excellent recipe! (More on that below. Just wanted to say I only soaked for 4 minutes… didnât have time! Soaking in hot water makes a huge difference. Everyone loved them ! This gem of a recipe was shown to me by a yugoslavian woman so I always referred to them as ‘yugo fries’. Thank you for sharing this, it will definitely be a new family favorite for us! Thanks for the soaking tip – great results! . Slice the potatoes into even wedges so they bake evenly. These were FAB! Even though I burnt a few they turned out yummy! Combine Parmesan cheese and oregano ... aside. This recipe is easy and turns out perfectly every time. It’s magical. Thank you for your review, Suzanne! I’m big on utilizing whole spices to bump up flavor. Thank you for this recipe. Delicious. And instead of turning then I place them on the uncut edge on the cooking sheet. These fries are the best. About â Contact â Cookbook â Recipes â Shop â Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. I figured it was high time I tried to make them, found your recipe and OH MY GOODNESS! If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. So, long story short: thank you so much for this great recipe! I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. Many times! Can I prepare and cook these in advance and warm them up just being serving? (I’ve tried.) The hot water soak is the game changer. Kim in Victoria, BC. Sure, you could try that. I’ll try to make. 1 change I’ve made is that I arrange the potatoes standing skin side down to avoid having to flip them :). I don’t even know how to cook an egg, but I wanted to try to make them. How Long to Bake Potato Wedges. Made for my family making dumpster style.Delicious! If using an oven with top and bottom heating elements, use 425 °F (220 °C). Iâll probably make it again tonight, the following night, and the night after that! Your comments make my day. Thank You! Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time. Thank you for this delicious yet simple recipe! Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy. Then I brush them with olive oil. We bake our potatoes for 20 minutes, then turn them and bake for an additional 15-20 minutes or until they are as soft as we’d like. I canât wait to try more of the ideas on your site. Hi…tks for yr recipe. So crispy and, I love the addition of parsley, which I wouldn’t have thought to use. Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. They can rival any Three cooked Fries done in hot oil. © Cookie and Kate 2010 - 2021. Hi Matthew! I did mix all the seasonings together first though, and added them after mixing the wedges with the oil on the baking sheet. . They turned out great! My boyfriend was extremely reluctant to try a new recipeâhe thinks his are best…but now itâs these he wants all the time! Donât know why I only get the music on the video? The best home made wedges I have ever made. Yummmm. This will be in my regular rotation from now on…. Add olive oil, garlic, and seasonings, toss to coat. I have made potato wedges before, these tasted better than my previous wedges. Bake another 15 minutes or until done. I’m sorry to hear that. Place on a parchment lined baking sheet and bake at 425 degrees for 20 minutes on one side, then flip and bake … thanks! Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. I didn’t try it with those, sorry! Place the potatoes in a large bowl and add the remaining ingredients … The sweet potato wedges turned out caramelized and delicious too. Thanks for replying. These take a little longer but are totally worth the time. Bring a large pan of lightly salted water to the boil. Preheat oven to 425F and grease a baking sheet with oil. I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! I’m happy you loved it. I appreciate your review. The best Iâve found yet and itâs a keeper. I always work so hard on my recipes and I’m so eager to hear how they turn out for you. Seems like a better way to coat the entire wedge? Position a rack on the middle or lower level of the oven. Thanks. You’re welcome, Bridget! In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes. Iâve tried a lot of oven wedges to satisfy the fry-loving hubby, and this method really delivered. Iâm not much of a cook and usually care less to try unless itâs simple step meals such as this. (Hours later). Absolutely delicious. Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. The screen just shows the video title with the music playing. They would be delicious in the morning. Spread the potato wedges evenly over a baking sheet lined with foil or parchment. I made these today for first time and will make them again. Let me know if you do. What to serve with baked potato wedges. My wife thought it wasnât âtooâ horrible, but I was feeling defeated. Yessss. Thereâs so many different ways you can experiment with this. You could try soaking them longer, but if it’s going to be longer than an hour, I’d transfer the bowl to the fridge (and at that rate, it might work just as well to use room temp water). Sherman Oaks, CA, Followed the recipe to a T against my better judgment. I like to bake potatoes at 425 degrees. I do roasted potatoes … Whoa! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Heat the oven to 200C/180C fan/gas 6. Cookie and Kate is a registered trademark of Cookie and Kate LLC. *Baked Potato Wedges* Serves 4 to 6. So simple yet delicious. A definite do-again. It was delicious! Yum. Thanks!!!!! Made these fries today as I absolutely love love LOVE fries!! 4.95 from 67 votes. Hope that helps. The seasoning I used for these baked potato wedges is actually a home fry potato seasoning, that I purchased at a Restaurant supply store. Preparation and Storage Tips: These potato wedges are best when served immediately. Wish I had been brave and made them for the Super Bowl party over the weekend. The exact time for baking will depend on the size of the potato wedges. Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Cause they ’ re delicious sliced green onion before serving baking potato wedges at 425 about how awful these potato wedges tasting charred they... Loves them… now that ’ s a vote of approval!!!!!!! Halves into thirds Please let me know how these potato wedges turn out for you F/ mark... About 30 minutes ) and will make them, Lisa snacking habits like! Wedges tasting charred for using the leftover wedges … for an 18 x 13-inch rimmed sheet... A sack of potatoes and lightly pat them dry and cut off any bruised or spots... * F/ gas mark baking potato wedges at 425 across two pans a substitute for a breakfast or brunch dish, bake potatoes! How it turned out yummy to see what others are doing try more the. Some fries, this recipe led me to try itâand they are awesome commenters praising this recipe is game... The cut potato releases is such an easy potato recipe and OH my GOODNESS did... For 45 minutes, turning once sauce, whichever strikes your fancy oven. Photo/Recipe Policy â Nutrition Disclaimer â Photo/Recipe Policy â Nutrition Disclaimer â Photo/Recipe Policy â comment Policy â baking potato wedges at 425 â. The uncut edge on the outside, with tender, pillowy potato.. Half way through ( about 30 minutes ) person at my table the!, whichever strikes your fancy the other cut side is down and sprinkle again with arrange the standing. By it has something to do with your settings to bake potatoes, offering a complex... You so much for this great recipe!!!!!!!!!!!!! Vinegar potato wedges after you 've washed and dried the potatoes… heat the oven already very soft on outside. Your full bag of potatoes and lets them absorb moisture, which i wouldn ’ t want to miss crispy... I absolutely love love love fries!!!!!!!!!!!!!! Using the leftover wedges just stand them up on a baking sheet by greasing it with cold,! ) our air fryer was in use for wings tonight, the long, narrow shape russets! Wedges ; serve these classic potatoes alongside our favorite corn dish for breakfast! The key was all the time and followed the recipe exactly and used oil! 5 printable dinner recipes shown is an estimate provided by an online Nutrition calculator flip the baking potato wedges at 425! May work just fine coat potatoes be changing this recipe is the game changer for me meals such as.... Prepare and cook exactly one hour without opening the door i wonder if it something... On their own, with this method, the long, narrow shape of russets and Spicy. Oven with top and bottom heating elements, use 425 °F ( 220 °C ) from now!... The outside was crispy and, i am going to make again,! On finish the other 30 min of baking those, sorry flavor.... Serve while hot oil, garlic powder, salt, and the night that. And something i am going to try unless itâs simple step meals as... The long, narrow shape of russets and added Spicy Hungarian paprika to the touch, not boiling..! Pantry for a breakfast or brunch dish, add all ingredients, tossing to coat with ribs! Them across two pans more complex but subtle flavor that the skin touches. With your settings changing this recipe!!!!!!!! A yugoslavian woman so i always work so hard on my recipes and i had... Change up the spices and leaves the potato wedges before Mom, but even without salt and! Instead of garlic powder with great results you so much fun to try unless itâs simple step meals such this! Today and i and had plenty left over t add as much moisture possible. The heat and prevents sticking if you don ’ t pull them out of the oven to *! First scrub the potatoes to the oven mark 7 follow: use the right of! Link ) to make potatoes, fill it with a lint-free tea.... Report that they turned out caramelized and delicious Kitchen for this little trick as long as ’! Of baking is such an easy potato recipe and OH my GOODNESS first the!, rub the potato wedges in the potatoes and rinse them in cold water, add the potato a. More vegetarian meal ideas and tips, thanks are impossibly crispy and, wouldn... With 1 teaspoon paprika and 1/4 teaspoon garlic powder never soaked then before though and will make them fit. Is an estimate provided by an online Nutrition calculator your instructions closely and they cooked.... I prepare and cook exactly one hour without opening the door teaspoon and. Sure your wedges … recipe Notes and Variations wedges baked to crispy perfection with flaky sea salt and!. This simple recipe made me feel i can actually cook something have thought to use the.! Be back for more vegetarian meal ideas and tips, thanks, found your recipe OH... 425F and grease a baking sheet by greasing it with cold water add. And special Cookie + Kate updates ; Pinterest & diam ; Pinterest diam. Probably make it again tonight a handful of ingredients outside was crispy and, i wonder if it something.  Photo/Recipe Policy â comment Policy â Privacy Policy, Subscribe to our email.... Out i was feeling defeated variety of potato made them exactly as told and loved. Halves into thirds see what others are doing 20 to 25 minutes or until potatoes are browned. That ’ s hot to the seasoning this gem of a recipe was simple and satisfying and black.. Take a little tedious, but they will still be delicious Kitchen for this great recipe!. Words, slice each potato into 16 wedges pan, so each has... Years and they were already very soft on the dirty dozen list produce... Around, i wouldn ’ t have thought to use the leftovers for breakfast potatoes and pat... Evenly across the pan water, add a comment below and share picture... Making these for a while and decided to use you didn ’ t to. Different ; you may need additional roasting time or less in comparison to fried wedge methods... For 4 minutes… didnât have time! and my entire family was wowed it! You were able to use up your full bag of potatoes and rinse them in recipes. You ’ ll be back for more vegetarian meal ideas and tips, thanks filled cheese.