Name: Crispy Oven-Roasted Potato Wedges
Yield: 8–10 servings
Cuisine: Vegan
Ingredients: 5 pounds russet or Yukon Gold potatoes; ¼ cup olive oil or vegetable oil; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1½ teaspoons salt, or to taste; 1 teaspoon black pepper; 1 teaspoon dried rosemary or Italian seasoning; 2 tablespoons cornstarch (optional, for extra crispiness)

INGREDIENTS

8–10 servings

Ingredients

5 pounds russet or Yukon Gold potatoes
¼ cup olive oil or vegetable oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1½ teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon dried rosemary or Italian seasoning
2 tablespoons cornstarch (optional, for extra crispiness)

METHOD

Make it

1
Preheat oven to 425°F. Place two large baking sheets in the oven to heat.
2
Wash potatoes thoroughly. Leave skins on.
3
Cut each potato lengthwise in half, then cut each half into 3–4 wedges.
4
Optional crispiness trick: Soak wedges in cold water for 15–30 minutes to remove some surface starch. Drain and dry very thoroughly.
5
Toss wedges with oil, seasonings and cornstarch until evenly coated.
6
Carefully spread onto the hot baking sheets in a single layer, leaving space between the pieces.
7
Roast for 20 minutes, flip, then roast another 15–25 minutes until golden brown and crisp.
8
Taste and add more salt if needed. Serve immediately.

Cooking notes

Do not overcrowd pans; dry potatoes thoroughly.
Optional convection setting: 400°F, checking earlier.
Cut potatoes may be refrigerated submerged in cold water up to 24 hours; drain and dry before roasting.