I wasn’t planning on making these a recipe, but they turned out too delicious not to share! I didn’t even have a good photo of them, but if you love a good potato wedge then you really need to try this method.
I have a love/hate relationship with potatoes. Meaning, if they’re not roasted, baked, or fried a.k.a. the only delicious ways to eat potatoes, then don’t even bother! Mashed potatoes, scalloped potatoes, boiled potatoes…. noooo thank you. Golden brown and crispy is where it’s at! I also have a love/hate relationship with deep frying. It makes food taste delicious, but it also makes your whole house, clothes, and hair smell disgusting, not to mention the clean up is a huge pain! So, I tend to prefer roasting in order to enjoy these more often, without as much mess or smell.
These baked potato wedges work best with a waxy potato such as fingerling potatoes or Yukon Golds. I find they crisp and brown beautifully on the outside without drying up too much on the inside like the starchier Russet potatoes. If you don’t have time to soak the potatoes in water before baking, I don’t think that it will make a huge difference. But that’s what I did because I made the mistake of cutting my potatoes a few hours before I actually wanted to bake them so I needed a way to keep them fresh (potatoes + oxygen exposure = weird discoloured potatoes). The water soak will help to remove some starch so that the potatoes get even crispier in the oven. Just make sure you dry them off completely before tossing them in the oil or the moisture will steam instead of roast them.
On a final note before I send you on your way to your kitchen: There are a lot of people out there who like to demonize certain foods, colours of foods, or types of foods. So, if you have people in your life trying to convince you that white potatoes are too high in carbohydrates or that they are going to cause your intestines to erupt in inflammation as soon as they touch your lips, then PLEASE feel free to ignore them and just go make this recipe instead. I’m going to go out on a limb and assume that your diet does not solely consist of white potatoes, and that you’re incorporating them into a variety of meals with many different foods. And even if you’re not, that’s okay too – you don’t need to be fearful of food. I don’t believe nature makes any mistakes! Unless you are working closely with a Registered Dietician, Certified Holistic Nutritionist, or medical doctor and there is a legitimate health concern with you eating a potato, then there is no reason for you to avoid them! Potatoes are an incredible source of fibre and nutrients, especially if you leave the skin on instead of peeling them (the fibre is in the skin). Most notably, they are a rich source of vitamin B6, which is essential for more than a few very important jobs in the body such as:
- the formation of virtually all new cells in the body
- creating red blood cells
- the production of neurotransmitters like seratonin, melatonin, epinephrine/norepinephrine, and GABA – all essential for the health of our brain and nervous system
- the breakdown of glycogen – the form of sugar that is stored in our muscle cells and liver, especially important for athletic performance and endurance
- protecting the heart and blood vessels from damage, lowering the risk of heart attacks and strokes
So what are you waiting for? Go enjoy some delicious crispy potatoes!
Roasted Potato Wedges
- Fingerling potatoes, cut into 1-2" wedges (you can use Yukon Gold potatoes if fingerling aren't available)
- avocado oil
- Himalayan sea salt
Preheat the oven to 425°F and line 1-2 large baking sheets with parchment paper (depending on how many potato wedges you're making).
Cut the potatoes into wedges and soak them in a large bowl of cold water for at least an hour. You can skip this step if you don't have the time, they'll still turn out delicious just maybe not quite as crispy.
Drain the potatoes from the water and give them a quick rinse. Dry them completely using a clean dish towel.
Place the potatoes in a mixing bowl and pour in a few Tablespoons of olive oil, until the potatoes are evenly coated. Sprinkle in some sea salt.
Arrange the potatoes in a single layer on the prepared baking sheet, making sure that they are not overlapping or stacked on top of each other. If they aren't in a single layer then they will steam instead of roast and they won't get crispy. Turn the wedges so there is a flat side down on the baking sheet.
Bake for 55-60 minutes, until browned and crispy. Remove from oven and add another sprinkle of salt to your desired taste. Enjoy immediately while they are nice and hot!