Crispy fries...that aren't fried.
I love fries, but hate deep frying. Perfect potato wedges are easy to make in the oven with a little time and know-how!
- Kimya J. favorited Oven Fried Potato Wedges 09 Jun 02:40
- Rebecca M. favorited Oven Fried Potato Wedges 14 Jun 19:12
- Xfluffy_unitatoX favorited Oven Fried Potato Wedges 19 Nov 22:58
- samishy favorited Oven Fried Potato Wedges 12 Nov 05:44
- dotletty favorited Oven Fried Potato Wedges 11 Nov 09:32
- Veronica Stampede favorited Oven Fried Potato Wedges 05 Sep 02:54
- aDi S. favorited Oven Fried Potato Wedges 29 Aug 00:57
- ElizabethJuddTaylor favorited Oven Fried Potato Wedges 25 Aug 14:32
- Jeanne A. favorited Oven Fried Potato Wedges 24 Aug 21:07
- satilanna added Oven Fried Potato Wedges to Food To Make 20 Aug 21:41
Preheat the oven to 450 degrees. Bring a pot of water to boil (I used a 4-quart Dutch oven filled about 3/4 full). While the water is coming to a boil, cut the potatoes into 16 wedges each. I did this by cutting each potato in half, then cutting each half in half, and so on. If the water is not boiling by the time you finish cutting the potatoes, drop them into a bowl of cold water to prevent browning.
When the water boils, add the teaspoon of salt. Place the potatoes into the boiling water (using a slotted spoon if you have held them in cold water) and boil for three minutes, then drain in a large colander and allow to sit in the colander for five minutes.
Place the potato wedges into a large bowl. Pour the oil over the wedges, season with salt, and use your hands to carefully toss them in the oil. Spread the potato wedges over the baking sheet and pour excess oil over them.
Bake the potato wedges for about 13 minutes then remove them from the oven and carefully flip them (I have found tongs to be best for this task). Bake for another 12 minutes or until desired brownness is achieved.
Remove the wedges from the baking sheet and place on a plate lined with paper towels to remove excess oil. Serve immediately with desired condiments.