Baked Crispy Potato Wedges

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My baked crispy potato wedges is perfectly tender on the inside and just the right amount of crisp on the outside – these potato wedges  are healthy, light, and and a cinch to make .

 

I have been indulging on these recently – Yes, sometimes am fixated on a particular recipe or meal and just keep eating it until am stuffed .

Luckily for me, this is baked not fried -thank God! Am all for that ! Don’t want to spend  some  extra time at the gym – I love running but hate going to the gym- doing those strength training reps -Arrgh!

 Anyways,  these potato wedges are so easy to make , I have tried it several ways and it just works – And it would satisfy a wide range of palates – from the picky eaters to  French fries lovers.

For me the best time to indulge is just right out of the oven – it’s just perfect .

Another way to up your potato wedge game is to use parmesan  cheese or  add some herbs to it . Combine in garlic with olive oil and lightly toss when it comes out of the oven  –I have used parsley, thyme and rosemary before and they all taste great!

 And I always have my creole spice blend (my secret weapon) , on hand, to spice things up. You can always  use a mild spice blend like Italian spice or any of your favorite . Salt and pepper works just fine too! 

Before you proceed there are a few tricks to getting them really crisp.

Here are a couple, I have tried and works for me but to be totally honest, I don’t not follow them most of the time because am perfectly satisfied with the taste and sometimes I am in a hurry.

• Soak your potatoes in cold water for about 5-20 minutes to help the potatoes release some starch from the potatoes and help them get crispy. It is a little bit of pain sometimes to dry them up but so worth it.
• Make sure you dry your potatoes thoroughly before adding oil to it- Whenever, I do not follow this step it does not crisp- it becomes soft instead.
• According to cooks illustrated, you need to use a heavier baking sheet does produce crisp fries- so you if you have an option pick a heavy sheet pan.
• Do not over crowd baking sheet (I am guilty of that some times. Just want to get it over with quickly.

Now that you have a few tried and tasted tips don’t you think it is time to give it a go. What do you have to lose- the potatoes cost less than 2 dollars.

What can you serve these with? A dipping  sauce – because it never makes it to the table. 

Enjoy!