Potato Wedge Fries
Our friends and family have been raving about these baked fries. They’re crunchy on the outside, creamy on the inside (especially if you use red or purple potatoes) and can be seasoned with your favorite seasoning mix! These are a must try, especially if you’re not a raving potato fan.
Ingredients
Roughly 3-4 medium potatoes
High smoke point oil
Cold Water
Seasoning of choice (We just like sea salt or Lawrey’s seasoning salt)
Cut potatoes into wedges leaving the skin on. The size you cut them into depends on your preference and how much time you have to roast them.
Fill a large bowl with cold water and add potatoes to soak in the water for at least 30 minutes, ideally an hour. This will help release the starch and make the potatoes more crispy. If the water gets cloudy in the first 10-20 minutes, you can empty the water and fill it up with fresh cold water.
When you’re ready to cook, preheat your oven and sheet tray to 450 degrees.
Drain the potatoes and water and pat dry.
In a large bowl, combine potatoes and drizzle high temp oil of your choice and toss.
When the oven and pan are preheated, dump your potatoes onto the pan and spread out to an even layer so they’re all touching the pan.
Roast for 45 minutes or until your desired texture. I like them extra crispy on the outside, so 45-60 minutes is usually the sweet spot.
You may need to scrape them off the bottom of the pan, but that crunchy layer is sooo delicious so make sure to scrape under each and every potato wedge before dumping into your serving dish.
When they’re still hot, add salt or your desired seasoning, toss, and serve immediately.