Crispy Oven Roasted Potato Wedges
Bigger pieces, more surface area to crisp, a heartier bite than diced potatoes.
These are built on the same logic as the regular roasted potatoes - high heat, a single layer, patience while they roast - but wedges behave a little differently than diced pieces. The larger surface area means more real estate to go crispy and golden, while the thicker center stays soft and almost creamy. They also hold their shape better, which makes them a better fit for dipping than the smaller diced version. The tradeoff is time - wedges need a bit longer in the oven since there is more potato to cook through.
Prep: 10 min • Cook: 40 min • Serves: 4
Ingredients
- 2 lbs Potatoes, cut into wedges
- 3 Tbl Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 425F. The high heat is what makes this work - do not go lower.
- Cut each potato into wedges - quarter smaller potatoes, cut larger ones into sixths or eighths so the pieces stay roughly the same size.
- Toss the wedges with olive oil, salt, and pepper directly on a baking sheet.
- Spread in a single layer, cut sides down where possible. If the pieces are touching too much they will steam instead of roast.
- Roast for 35-40 minutes, flipping once halfway, until deeply golden and crispy on the outside and tender inside. Serve right away.