I’ll try to make. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. Timing would likely decrease as well. Delicious. You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. Definitely going to try them again and explore with different spices and such. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. In an oven, bake the potatoes at 425 °F (220°C) for 45-60 minutes. Hi Kate – I tried these potato wedges and followed the recipe exactly. Just wanted to say I only soaked for 4 minutes… didn’t have time! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! So simple yet delicious. I like to roast potatoes at 425 degrees so the spice blend does not burn. Guys, you can make no fail, crispy, perfectly seasoned baked potato wedges that are better than anything you’ve ever ordered in a restaurant!. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges. Hey Patti, I understand your craving! This recipe kicked butt! Made potato wedges for the first time and my entire family was wowed by it! I usually leave the potatoes in water longer (at least an hour before I bake them). Keith Will be a go to recipe. This is so good!! You have earned a regular follower. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty. I’m sorry to hear that. If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. Preparation and Storage Tips: These potato wedges are best when served immediately. Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the … These were so good! Don’t know why I only get the music on the video? Thanks! We owe a thank you to the geniuses at America’s Test Kitchen for this little trick. The tip of soaking in water was a fantastic secret! Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes (the fries near the outside of my pan were done at 25, so I removed them and put the pan back in the oven for 5 more minutes to finish off the rest). Tip the potatoes onto a baking tray. I would have left them in a bit longer but they were already very soft on the inside. They can rival any Three cooked Fries done in hot oil. The screen just shows the video title with the music playing. Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. Note that I also really like Jose Andres’ new cookbook: Vegetables Unleashed. You can also make this as a snack or an addition to a meal. Made them tonight for my wife and I and had plenty left over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again. Thank you! So excited to find this method and recipe. For a breakfast or brunch dish, bake the potatoes a day in advance. Soaking in hot water makes a huge difference. I haven’t tried it, but that may work just fine. Thank you for such a great and easy recipe. So, long story short: thank you so much for this great recipe! Cut your potatoes in half, then cut the halves into thirds. ... Preheat the oven to 220*C/425*F/ gas mark 7. Serve the potatoes hot from the oven. They were not brown and bubbly on the outside. (You will not be subscribed to our email newsletter.). Lisa Mc. Seems like a better way to coat the entire wedge? Tried it today and I added some cayenne as a spice to kick it up a notch! I like to bake potatoes at 425 degrees. Thank you- this recipe is a game changer for me. We ended up placing them under the broiler for a minute or so which helped, but they weren’t crispy as we were expecting. Your recipes are always so much fun to try. Thanks a lot. I baked for 45 minutes at 425 instead so I could make them at the same time as my chicken wings and they were deliciously crispy! They would be delicious in the morning. Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time. Thanks for a great potato wedges recipe. I did mix all the seasonings together first though, and added them after mixing the wedges with the oil on the baking sheet. Hi Parti! They should be deeply golden. Soaking them for 10 mins in hot water is key!! Lastly, do you have an alt for convection ovens? I cook fresh, vegetarian recipes. Preheat the oven to 425 °F (220 °C). We’re being better about eating more plant-based diets. These Ultra Crispy Baked Fries where ultra delicious! Mix them with melted salted butter, kosher salt, and pepper. If you have a question, please skim the comments section—you might find an immediate answer there. The hot water soak really helped. That’s what I wanted. Perfect all around, I wouldn’t change a thing. Dog lover. Love this recipe. This method works perfectly every time. I change up the spices depending on the rest of the meal! Hi Stephanie! Serve up on a bed of labneh and BA-BAM! These fries are the best. The best way to cut potato wedges is to cut a potato lengthways. I was craving some fries, this recipe was simple and satisfying. I made them exactly as told and we loved them!! Hi Matthew! If you get a chance, share a picture on Instagram with the hashtag #cookieandkate! The many commenters praising this recipe led me to try it—and they are not wrong! I am happy with this! Slice the potatoes in half, then cut each.Bake potato wedges in a 390 °F (200 °C) preheated convection oven. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. Serve these wedges as an appetizer or a delicious side dish with your favorite dipping sauces like ketchup, ranch dressing, fry sauce, and more. My go to potato wedges recipe! These wedges were fabulous, crispy, tasty and something I am going to make again. I’m not sure, I wonder if it has something to do with your settings. And don’t forget the ketchup. KEEP IN MIND every oven is different; you may need additional roasting time or less. How to reheat Baked Potato Wedges: Place the wedges on a baking … (Hours later). The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. The hot water soak is the game changer. Thank you. The timing is important for these to get crispy. Do not get me wrong we ate like royalty and had plenty. Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular. Super disappointing…. I’m so glad to know about this technique. Whoa! This process rocks…. thanks! Everyone loves these ultra crispy baked potato wedges! This is such an easy potato recipe and requires no more than a handful of ingredients. I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! Tried them last night and they were a hit with the whole family! I don’t even know how to cook an egg, but I wanted to try to make them. I will be making these again! Yes, oven temps and the way they heat can vary. How Long to Bake Potato Wedges. These vegan baked potato wedges can be enjoyed as a snack or also served as a side dish with burgers, wraps, sandwiches, or any other dish of your choice. If using an oven with top and bottom heating elements, use 425 °F (220 °C). I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!) Your comments make my day. These take a little longer but are totally worth the time. Fantastic recipe! Cut each potato lengthwise into 8 wedges, dip ... with vegetable spray.Bake at 425 degrees for 25 ... calories per 4 wedges. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Made a second batch, only cooked them for 20 to 25 minutes or potatoes. 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