Potato Wedges

Thinking of making potato wedges? Nothing to it right? Not quite, you can certainly cut up some spuds, oil them and toss them in the oven but this isn’t going to result in a nice crispy wedge, in order to achieve that you need to remove the starch from the potato first, to do this simply scrub, cut and soak, it’s not difficult but it does mean a bit of planning ahead, trust me on this though, it’s so worth it!

Potato wedges, Recipes

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Potato wedges, Recipes

Potato Wedges

★★★★★

5 from 1 review
  • Author: The Kilted Chef
  • Total Time: 0 hours
  • Yield: 2-4 servings 1x
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Description

We serve these wedges as a side with a lot of different dishes but one of our favorite ways to enjoy them in with our Italian Poutine.

Ingredients

Scale
  • 4 large russet potatoes scrubbed and cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp dried parsley
  • 1/2 tsp chili flakes
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • 1 tsp salt

Instructions

  1. Place the wedges into cold water and let sit for 2-3 hours.
  2. Drain the potatoes and dry well. Place in a large bowl.
  3. Add the olive oil, dried parsley, chili flakes, oregano, paprika and salt, toss to coat.
  4. Place the wedges on a parchment lined baking pan.
  5. Place in a preheated 400 F oven.
  6. Cook for 12 minutes, remove from oven, turn, cook for an additional 12 minutes.
  • Prep Time: 2-3 hours
  • Cook Time: 24 minutes
  • Category: Sides, recipes

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