BAKED POTATO WEDGES
Imagine sinking your teeth into sizzling hot, tender potato wedges that have been seasoned and roasted to perfection, with a delectable aroma wafting in the air as they emerge from the oven. Baked potato wedges are not only delicious but also versatile, allowing you to experiment with different seasonings and dipping sauces that suit your culinary preferences.
Ingredients
- 2 Medium Russet Potatoes Approx. 1 lb.
- 6 cups Water for boiling
- 2 tsp Salt or more to taste
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2 tbsp White Vinegar
- Oil Spray For coating
- Dried Parsley for garnishing
- Ketchup for dipping
Instructions
- Wash and scrub your potatoes clean then dry them with a paper towel.
- Cut your potato in half lengthwise, then cut each half into 4 sections as evenly as possible.
- Once all cut, give the potatoes a quick rinse to removing any additional dirt.
- In a medium pot, add your cold water, salt, vinegar and the wedges and bring to a boil. Once boiling, let cook for 5 minutes.
- Immediately remove from the pot and let cool before patting dry with a paper towel.
- Spray the wedges with a generous amount of oil and season with your garlic powder and paprika. Mix until fully coated.
- Spread the wedges out in a single layer on a baking tray and bake in a 415°F oven for 20 minutes. After 20 minutes, flip them and bake for another 15 minutes.
- Once finished baking, garnish with some dried parsley and serve with ketchup. Ketchup goes perfectly with these, but if you are not a fan of ketchup, add some extra salt on the wedges before enjoying.