Thursday, September 13, 2012
Oven Baked Potato Wedges (or Steak Fries)
From Lynda's Recipe Box
I like russet potatoes the best because I think they are a bit more crisp after baking, but any potato will work.
Preheat oven to 425 degrees F. Choose potatoes with nice skins. Scrub them with water and a vegetable brush. Dry potatoes with paper towels.
1. Cut each potato in half, and each half in half. Then each quarter potato I'll cut in half again, or in thirds, depending on how thin I want the wedges. So, each potato will make 8-12 wedges. For my husband and I, I use 2 large potatoes.
2. Place potato wedges on a baking sheet. Sprinkle with olive oil. I'll use 1-2 tablespoons, depending on how many potatoes I'm using. With fingers, toss the potatoes and oil until the wedges are coated. Add more oil if need. Sprinkle with sea salt, pepper and other spices if desired. When I use Parmesan, I add it about the last 5-10 minutes of baking so it won't burn.
3. Place in oven; bake until the edges of the potatoes are browning, about 25 minutes. Turn wedges over with a spatula and continue baking for 10-15 minutes, or until they are as crisp as you desire. Remove from oven and enjoy!