For these wedges you will need the following:
- Russet or other starchy baking potatoes with the skins on
- Olive or vegetable oil
- Old Bay or your favorite seasoning blend (feel free to experiment)
- Salt and Pepper if your blend does not contain them
- A baking sheet (optional - place a cooling rack on the baking sheet for even crispness and less sticking)
- An oven or grill
Instructions:
- Preheat your cooking vessel to 400 F or ~ 200 C (Gas Mark 6)
- Rinse the whole potatoes in cold water and pat dry
- Cut the potatoes lengthwise into wedges (eighths work well), placing them in a bowl of cold water
- Slosh the potatoes in the water, changing a couple of times until the water is no longer cloudy
- Pat the wedges dry
- Place the potatoes in a clean, dry bowl and cover lightly with oil
- Add the seasoning blend to your taste and mix them around to coat evenly (Hint: If you use the two tools you were born with, the task will go quicker and the seasoning will be evenly distributed
- If there is extra oil in the bottom of the bowl and you are not using the cooling rack, drizzle it onto the baking sheet and spread it around to coat evenly
- Place the potatoes on the rack or sheet in a single layer leaving some space between them
- Move the baking sheet onto a rack in the center of the oven
- Bake for about 15 minutes, checking for browning and turning a little bit
- Test the wedges occasionally with a fork or pointed knife
- When they are fork tender, golden brown and crispy on the outside, plate and serve with a protein and other sides of your choice
