This recipe is designed to fit one rimmed baking sheet. Feel free to double it and bake 2 sheets at once. Set your oven racks to upper and lower thirds of the oven. Ensure to rotate the baking sheet from top to bottom half way through cooking.
Peel your potatoes. Cut each potato in half, cut each half into 3 wedges. In other words, slice each potato into 6 long wedges.
Preheat the oven to 425.
Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt. Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!)
Gently drain your potatoes. Sprinkle liberally with coarse kosher salt. At this point, if using, you can add garlic powder and onion powder for extra flavour. Cover your drained potatoes with a lid and let them steam in the covered pot for 3-5 minutes. In the meantime, gently shake the pot. The goal is to rough up the surface of the potatoes - that rough surface will be responsible for that extra crispy exterior. At the same time - you must do so carefully not to break the potato wedges.
You can see the rough surface in the picture above; at the same time, these potatoes were shaken very gently and still maintain the wedge form. A few tiny pieces broke off, that's ok.
Drizzle the potatoes with some olive oil and very gently place on a lightly greased baking sheet. Make sure each potato has some olive oil on it as that will help with the crispiness.
Bake in preheated oven for 20 minutes. Check and the bottoms should be crisp and golden (if for any reason they are not, bake another few minutes.) Flip the potatoes, as well as rotate the sheet for more even baking. Bake for another 10-20 minutes until potatoes are crisp and golden brown all around. Serve and enjoy!
Ingredients
Directions
Peel your potatoes. Cut each potato in half, cut each half into 3 wedges. In other words, slice each potato into 6 long wedges.
Preheat the oven to 425.
Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt. Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!)
Gently drain your potatoes. Sprinkle liberally with coarse kosher salt. At this point, if using, you can add garlic powder and onion powder for extra flavour. Cover your drained potatoes with a lid and let them steam in the covered pot for 3-5 minutes. In the meantime, gently shake the pot. The goal is to rough up the surface of the potatoes - that rough surface will be responsible for that extra crispy exterior. At the same time - you must do so carefully not to break the potato wedges.
You can see the rough surface in the picture above; at the same time, these potatoes were shaken very gently and still maintain the wedge form. A few tiny pieces broke off, that's ok.
Drizzle the potatoes with some olive oil and very gently place on a lightly greased baking sheet. Make sure each potato has some olive oil on it as that will help with the crispiness.
Bake in preheated oven for 20 minutes. Check and the bottoms should be crisp and golden (if for any reason they are not, bake another few minutes.) Flip the potatoes, as well as rotate the sheet for more even baking. Bake for another 10-20 minutes until potatoes are crisp and golden brown all around. Serve and enjoy!
