One day a few summers ago, I really wanted some potato wedges. My attempts at making them were always unsatisfactory, though. The potatoes would be soft - but mushy, limp, and colorless. Sometimes they would stick to the pan and would be rubbery on the outside. Sigh.
In an effort to figure out just how in the world people make those wonderful potato wedges that have wonderful color and flavor with fluffy potato on the inside. I figured that people must complete some complicated process and put about a million spices on potato wedges to make them so delicious. I was wrong on both counts. I found this recipe from Food Network Kitchens, and they really are the easiest ever potato wedges. They are also delicious.
I love yellow potatoes. They seem to be slightly less starchy than russets (whom I also love) which is great for Sjogren's Syndrome. :)
Step One: Make sure that your potatoes have been washed, scrubbed, and dried (or in my impatience, at the very least rinsed off).
Then lay each half flat. Using two diagonal cuts, cut each half into thirds.
I happened to find this little bitty baby potato. Should you find one this small, you can just cut him in half and be done. He's too little to cut into wedges.
Step Three: Put the potatoes, oil, salt, and cayenne on a baking sheet.
Step Four: Toss the potatoes with your hands.
Note: The cayenne will help you know when to stop tossing. When you can see a little red on most/all the potatoes, you can stop.
Make sure that one of the cut sides are in contact with the pan.
Step Five: Bake the wedges at 450 degrees for 30 minutes.
This picture is a picture of what they look like when you pull them out after 30 minutes.
Here is an overhead shot of what the potato wedges look like after 30 minutes but before you flip them over...
Step Seven: Return to the oven for 5 more minutes!
This picture is a picture of the potato wedges with the next entree' I plan to post...can you guess what it is?!
Easiest Potato Wedges
Click here for printable version
3-4 medium russet or yukon gold potatoes, scrubbed & dried
3 T. canola oil
1 t. salt
a pinch of cayenne
Preheat oven to 450 degrees.
Cut potatoes into six wedges lengthwise. Combine potatoes, oil, salt, and cayenne on a baking sheet, and toss to combine. Arrange the potatoes in a singer layer so that each potato has a cut side in contact with the pan, but evenly spaced so that they are not touching each other. Bake until golden brown and cooked through - 30 minutes. Slip a spatula under the potatoes to turn them over, and cook 5 minutes more.