Double Baked Potato Wedges
Double Baked Potato Wedges. Rinse the potatoes very well under cold water only. Wash potatoes and cut ’em into wedges.
Place on a parchment lined baking sheet. Finally, cut each piece in half. Then, carefully spread out the potato wedges so they’re in a single layer.
Heat an oven to 220℃.
Place the wedges in a large bowl and toss them with the oil. This recipe for super crispy oven baked potato wedges does double duty as a side dish with some protein or as an appetizer for game day. Heat oven to 450 degrees f.
Line two baking sheets with parchment parchment paper for easy clean up.
Bake the wedges in the preheated oven at 375°f (190°c) for 40 minutes. Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!) Halve potatoes lengthways, then halve each half once.
Larger potatoes may require more slicing.
Spread the seasoned wedges out evenly in a single layer on the parchment and bake. Space wedges out so they are not touching.) sprinkle tops of wedges with approximately half of the. Make a double batch of these because they go fast!
Dry them in a paper towel from all sides.
Cut each potato in half, cut each half into 3 wedges. This should yield 8 wedges per potato. Then, carefully spread out the potato wedges so they’re in a single layer.
Preheat the oven to 425.
Drop the wedges in a baking pan lined with baking paper. Mix them with melted salted butter, kosher salt, and pepper. Bake these on a high heat so they stay soft on the inside and crispy on the outside.
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