I feel a little silly sharing this recipe because it is so, so basic and simple. These weren’t in our usual rotation, but the other night on a whim I threw these crispy wedges together and they were a total hit.
Oven Fried Potato Wedges
Preheat oven to 400
2 Russet potatoes –Russet potatoes can get pretty huge. At the store, pick the smallest of the mound. The smaller ones will be more rotund in shape and about 4.5 -5″ in length. The smaller size make for tastier and delicious wedges.
Slice your potatoes in half length-wise and then cut into thin wedges, you are going for about ½” of exposed skin. I’m right handed, which means I start from the right side and move my knife counter clockwise as I slice, ending up with about 8-10 slices per half. Be careful with the last slice – that’s always the trickiest.
Arrange slices on two cookie sheets, be careful not to crowd the wedges. Drizzle them with one tablespoon of olive oil and a sprinkling of salt. Then, flip and drizzle with another tablespoon olive oil. Don’t be shy, use your hands to rub the oil in to get good coverage on each wedge. Then, hit it with a bit more salt and a dusting of paprika.
Bake for 20 minutes at 400 and then flip with spatula (I like to use my fish spatula for this). Bake for an additional 15 minutes.
Serve warm with a good sprinkle of sea salt and garnish (if you choose) with fresh herbs. Here, I used the blossoms of my chive plant – I pulled the head off the plant and gingerly broke apart the blossoms with my fingertips. The result is beautiful and the flowers impart a nice, mild “oniony” flavor. Oregano and thyme would be nice as well.
These potato wedges work great as side dish, but they also make a fantastic appetizer served with homemade ranch. For a fun presentation stack them like a tic-tac-toe board, it makes for easy grabbing. If you want to take the cheese fries concept up a notch, try serving wedges alongside my whipped feta dip.