Crispy Baked Potato Wedges

Method

1. 1

   Adjust oven rack to lower position and preheat oven to 450°F (230°C). Spray a rimmed baking sheet with cooking spray. Pour oil over baking sheet and tilt until evenly coated with oil. Using a sharp knife, halve potatoes lengthwise. Place potato halves cut side down on cutting board and cut lengthwise into 1- to 1 1/2-inch-thick wedges (3 to 4 wedges per half potato, depending on size).

2. 2

   In a large pot, bring water to a boil over high heat. Add salt, baking soda, and potatoes and stir to combine. Return to a boil, then reduce heat to a simmer, and cook until potatoes are barely tender, offering some resistance when poked with a paring knife or cake tester (the texture should be similar to that of a firm poached pear or lightly cooked apple), about 7 minutes from when potatoes are added to the pot. Drain potatoes, taking care not to break the wedges, and transfer to a large bowl.

3. 3

   Season potatoes with salt and pepper and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the surface of the wedges. Transfer wedges to prepared baking sheet, arranging them in a single layer with one flat cut side down, and space between each piece.

4. 4

   Transfer to oven and roast, without moving, until potatoes are golden brown on bottom side, 18 to 22 minutes. Using a thin, flexible metal spatula, flip potatoes onto second flat cut side and continue to roast until golden brown on second side, 18 to 22 minutes longer.

5. 5

   Transfer baking sheet to a heatproof surface, season wedges with salt and pepper to taste, and toss on baking sheet to evenly coat. Transfer to a paper towel-lined plate and blot away excess oil. Discard paper towels and serve with your favorite condiments.

Nutrition

calories

360 kcal

fatContent

11 g

fiberContent

6 g

sugarContent

3 g

sodiumContent

875 mg

proteinContent

7 g

cholesterolContent

0 mg

carbohydrateContent

59 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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