Try this Easy wedges recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Dice the potatoes.
- Place inside freezer bag and cover in spices.
- Shake around a bit.
- Remove and place in oven for 25 minutes
Potato wedges require careful attention to moisture management and surface starch if achieving an exterior crunch while maintaining a fluffy interior is the goal. Excess surface water creates steam during roasting, which softens the exterior and prevents the desired browning reaction necessary for textural contrast. Uniform thickness matters significantly because unevenly cut pieces will cook at different rates, resulting in burnt edges on smaller wedges while larger ones remain undercooked in the center.
- Cut potatoes into uniform wedge shapes, aiming for roughly three-quarters of an inch at the thickest part to ensure even heat penetration during the twenty-five minute bake time at 425 degrees Fahrenheit.
- Pat the potato pieces thoroughly with a paper towel before applying the spice mix, because surface moisture acts as a barrier that prevents spices from adhering evenly.
- Shake the potatoes and spices inside a sealed bag to distribute the seasoning completely across every exposed surface without bruising the raw flesh.
Proper sequencing involves preparing the oven and baking sheet before touching the potatoes to minimize the time raw cut surfaces are exposed to air and begin to oxidize. Mastering these physical principles guarantees consistent results on the plate every single time.
