Crispy Potato Wedges {baked fries}
Making your own oven baked fries yields a tasty and kid friendly side dish.
Crispy Potato Wedges (Baked fries)
4 medium russet potatoes
1 Tb. oil
¼ tsp. pepper
¼ tsp. salt
Other seasoning as desired
Scrub the potatoes and cut them into wedges. Place them in a large bowl; add cold water to cover. Let stand for 15 minutes. Preheat the oven to 425°. Spray a baking sheet with cooking spray.
Drain the potatoes in a colander. Spread them on a double layer of paper towels, cover with more towels and blot dry. Put the potatoes in a clean bowl. Sprinkle with oil, pepper, and salt; toss to combine.
Arrange the potatoes in a single layer on the baking sheet. Bake for 20 minutes. Using a spatula, turn potatoes. Bake until golden, about 20 minutes. (If you use larger potatoes and have thicker wedges it will take longer.) Serve with ketchup.
You can also skip the soaking in water and just bake them. If the potatoes are microwaved beforehand, the roasting time will be less.
Tiffany's Notes: I've done this with and without soaking them in water. I soaked them in water for several minutes this time and made sure to cut them in thin wedges and they worked great. I think they took about 45 minutes to bake. They get browned the best when the cut surface is next to the baking sheet. The prep time does take a bit of work, but these potato wedges were quite popular with my children at dinner. They certainly have a lot less fat than ready-made fries or a loaded baked potato!
Crispy Potato Wedges (Baked fries)
4 medium russet potatoes
1 Tb. oil
¼ tsp. pepper
¼ tsp. salt
Other seasoning as desired
Scrub the potatoes and cut them into wedges. Place them in a large bowl; add cold water to cover. Let stand for 15 minutes. Preheat the oven to 425°. Spray a baking sheet with cooking spray.
Drain the potatoes in a colander. Spread them on a double layer of paper towels, cover with more towels and blot dry. Put the potatoes in a clean bowl. Sprinkle with oil, pepper, and salt; toss to combine.
Arrange the potatoes in a single layer on the baking sheet. Bake for 20 minutes. Using a spatula, turn potatoes. Bake until golden, about 20 minutes. (If you use larger potatoes and have thicker wedges it will take longer.) Serve with ketchup.
You can also skip the soaking in water and just bake them. If the potatoes are microwaved beforehand, the roasting time will be less.
Tiffany's Notes: I've done this with and without soaking them in water. I soaked them in water for several minutes this time and made sure to cut them in thin wedges and they worked great. I think they took about 45 minutes to bake. They get browned the best when the cut surface is next to the baking sheet. The prep time does take a bit of work, but these potato wedges were quite popular with my children at dinner. They certainly have a lot less fat than ready-made fries or a loaded baked potato!
If you don't have time, simply rinsing the sliced potatoes will remove some of the starch, which makes the slices stick together and to the pan. However, if you soak the potatoes, they will cook up crisper.
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