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!

My Version of the recipe above:

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CRISPY BAKED POTATO WEDGES

• 2 Russet Potatoes, washed, and cut into about 12 pieces (wedges) – see note below.
• olive oil
• S & P
• Parmesan for dusting at the end

Preheat oven to 400℉ (I used convection setting). Line large baking sheet with parchment paper (or use olive oil to grease the pan).

Heat a little water (I heat cold water on the stove, they say it’s healthier), once quite warm, add the potato wedges and let soak for 10 minutes. (Less does work, 10 is the best).

Drain potatoes and dry thoroughly – next, place the potato wedges on the prepared baking sheet and drizzle with olive oil and sprinkle with S&P.

Pop into the oven for about 30 minutes, then flip. I arranged mine evenly so I could tell what areas had browned. Trust me, it’s worth the effort.

Pop back into the oven for another 25-30 minutes – until they’re a gorgeous deep brown. The crunch of the exterior paired with the fluffy potato on the interior is perfection.

Optional: can dust with fine grated parmesan when they come out of the oven. So delicious. #enjoy

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Notes: 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… ✌️