It’s GAME DAY! I have to cover the game for the Lamorinda Weekly, which means turning out a story tonight. Unfortunately, I can’t partake in all the festivities right away, but that doesn’t mean I’m going to miss out on these potatoes.
Potatoes, potatoes, potatoes. They’re the starchy goodness we can’t ever seem to get enough of.
I could definitely make fried potato wedges and they’d be delicious. I could bake them in all kinds of butter and olive oil and they’d be wonderful. I’m not going to do that though. Not only does frying or baking with butter and olive oil add a huge amount of fat, it also increases the cost.
This recipe is sure to give you that crispy brown outside you’re looking for, without all the oils. They’re salty and crunchy, with that soft warm center and when I dip them into my Garlic Basil Dip, they’re perfection. Normally I use russet potatoes because that’s what I keep on hand and they’re cheaper. Fingerlings, red, yellow, yams, sweet potatoes, you name it, it works.
I don’t want to worry about everything all at once, so it’s morning and I’m going to do a little prep. Right now I have a few sweet potatoes and some russets, which will work great.
Baked Potato Wedges
2 small sweet potatoes
3 medium russets
Salt & Pepper
Morning – Peel the sweet potatoes and the russets. Cut them into wedges. For the small potatoes, I normally cut four wedges per potato and for the medium ones, I cut eight. The best way to do this is cut the potatoes in half. Laying them on their flat side, cut them in half again. Flip each large wedge over onto it’s rounded side and cut it in half. Put the potatoes in a large bowl and cover them completely with water. Refrigerate.
Later in the Day – Preheat the oven to 375 degrees with a large baking sheet inside the oven.
Bring a big pot of salted water to a boil. Drain the potatoes and add them to the boiling water and cook for 3 minutes. What you’re doing is called par-boiling, which is a really fancy way of saying, you’re flash cooking or pre-cooking something.
Remove the potatoes from the boiling water and toss them with salt and pepper.
Take the baking sheet from the oven and spray it with cooking spray. Arrange the wedges in a flat layer across the sheet, making sure that none of them are touching. You don’t want them to steam, you want them to brown.
Bake for 20 minutes. Flip each potato and bake for another 20 minutes. Depending on how long it takes me to flip the potatoes and how crispy I want them to be, I will bake them longer. Just make sure you keep an eye on them, because remember – you can always cook them more, never less.
Note: Par-boiling and flipping each potato may seem tedious, but it makes all the difference. The par-boiled potatoes have more edges, which creates more surface space to crisp up. Flipping the potatoes is imperative, because it helps them brown evenly.