I ran across a recipe for Crispy Baked Potato Wedges from COOKIE + kate – a blog with divine recipes. I gave this a whirl and it’s a winner. I didn’t follow the recipe exactly, but followed the overall prep. If you’d like to print this recipe, click HERE to see this recipe on Cookie + kate website, where you will be able to print!

We were trying to come up with a quick dinner. We had a few pork chops that Fred grilled. I had 1 regular size russet potato and a smaller one (only half could be saved). I washed the potatoes, dried them good and cut them into 12 pieces (cut the potato in half, then in half again, then cut each section, lengthwise, into three pieces) – I only did this so that they would be ready faster. I also used the convection setting on my oven, so if you have that, this recipe is a good candidate!

I almost skipped soaking the potatoes in hot water (cold water that I heated on the stove). but who knows? It may have made a big difference. One day I’ll try without soaking, but these were so good you just hate to mess with perfection! I tossed the potato slices into a large mixing bowl with a few drizzles of EVOO. Once all sides were coated I placed on a parchment lined baking sheet, then sprinkled with salt and pepper.

Into the oven they went – baked for 30 minutes, flipped and then baked another 20 minutes. I plated them with a light sprinkle of parmesan. These were a hit! I’ll make them again!

Be sure to check out CookieandKate.com for Kate’s full recipe as well as so many others!

Until next time… ✌️