Easy Potato Wedges
Potato wedges are a great side dish for a variety of meals. They are perfect for potlucks and a sure hit on game day. Even by themselves, they make a great snack.
Potato wedges are a great side dish for a variety of meals. They are perfect for potlucks and a sure hit on game day. Even by themselves, they make a great snack.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 14 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.91154 g
- Serving Size 1 1 Recipe (14g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.616 g
- Calories 124 calories
Step-by-step
- Cover cut potatoes in hot water and soak for 10-15 minutes.
- Heat oven to 475 degrees.
- Coat the bottom of a rimmed baking sheet with oil.
- Sprinkle the bottom of the pan evenly with salt & pepper.
- Drain potatoes, dry with a paper towel and place them on the baking pan (skin should not be facing out).
- Cover with foil and bake for five minutes, then remove foil and cook for 15 minutes.
- Remove from oven, flip each wedge over (skin still facing out) and return to oven for another 15 minutes (or until easily pierced with a fork,
- Remove from oven. Serve with ketchup, sour cream, cheese sauce, ranch dressing or any other sauce.
The Ten-Minute Hot Water Soak
Soaking cut potatoes in hot water for ten to fifteen minutes draws out surface starches that would otherwise gum up the exterior during roasting. Excess starch impedes crisping by creating a gelatinous barrier against the oil. Thoroughly drying the drained pieces with paper towels ensures the remaining moisture does not turn to steam and prevent direct contact with the hot metal pan.
High-Heat Thermal Transfer
Setting the oven to 475 degrees Fahrenheit provides the intense thermal energy required for the Maillard reaction, the chemical process between reducing sugars and amino acids that yields a savory golden crust. Covering the pan with foil trapping steam cooks the interior through quickly before the outside overbrowns. Removing that foil halfway through allows moisture to escape rapidly, converting soft starches into a rigid exterior shell.
Judging Doneness Visually
Visual and tactile cues remain the most reliable indicators of readiness since internal temperatures are difficult to measure in narrow wedges. A fork should slide effortlessly into the center with virtually no resistance, and the exterior ought to exhibit a deep golden hue and opaque matte texture. Flipping each piece midway ensures that heat distributes evenly across all exposed surfaces without burning the skin.
