It’s absolutely no surprise that I love potatoes. I’ve found just about every way to make them so it doesn’t get boring. They are so inexpensive and who doesn’t like potatoes? Like seriously. They aren’t the healthiest things in the world but they don’t always have to be fried and greasy. These baked potato wedges have all the flavor and half the fat. They take less time than frying and your waistline will thank you in the long run.
This recipe is also super easy to prepare. The real nuisance is letting the potatoes soak first but that only takes 30 mins and can be done while you’re doing something else. Soaking them is so important to getting them crispy. The water strips the potatoes of the heavy starch that will prevent it from getting golden so take the extra step and soak them!
I used 6 huge russet potatoes but really you can use just about any kind of potato (just keep in mind baking time will vary). I scrubbed the potatoes free of dirt then cut the potatoes into wedges and soaked them in cold water. You can choose to take the skin off but I always choose to keep them on. COLD WATER NOT WARM or they will become mushy. Once they soak for at least 30 mins and no later than 3 hours, you have to let them dry. Either pat them dry with a towel or lay them out side by side until they are dry because everyone knows that water and oil don’t mix. If they are still wet they will mix with the oil and never get crispy.
- 4-6 russet potatoes cut into wedges, soaked and dried. read above
- 4 tbsp olive oil
- 4 garlic cloves minced’
- 1 tsp each onion powder, garlic powder, salt and pepper
- 1 cup grated parmesan cheese
- fresh parsley for garnish
Preheat oven to 375 degrees
In a large bowl, mix all of your ingredients until potatoes are evenly coated
Spread evenly on a baking dish lined with foil and bake for 25-35 minutes until fully coked through