Crispy Roasted Potato Wedges
Good wedges are about texture contrast. If you throw raw potatoes straight into the oven, you end up with something soft and uniform; by softening the exterior starch first, you create a surface that catches the heat and turns into a glass-like crust.
Size and starch are your variables
Use a starchy potato like a Russet for the fluffiest result. Keep the wedges uniform so they finish cooking at the same time.
- Large pot
- Colander
- Heavy-duty rimmed baking sheet
- Tongs
What goes in.
- 2.5 lbRusset potatoes, scrubbed and cut into 8 wedges each
- 4 tbspDuck fat, beef tallow, or high-heat oil like avocado
- 1.5 tspKosher salt
- 1 tspFreshly cracked black pepper
- 1 tbspFresh rosemary, finely minced
Aggressive agitation
After draining the parboiled potatoes, shake them vigorously in the pot. You want the edges to look fuzzy and mashed; that starchy coating is exactly what will shatter when it hits the hot fat.
The method.
Parboil
Place wedges in cold salted water. Bring to a boil and cook for 6 to 8 minutes, just until the edges are soft but the center remains firm.
Steam dry
Drain well in a colander. Return to the hot pot and let them sit for 3 minutes over low heat to evaporate surface moisture.
Prepare the sheet
Place your empty baking sheet in the oven while it preheats to 425°F (220°C). Add the fat to the hot sheet and let it melt and shimmer.
Rough up and toss
Shake the potatoes in the pot to create a starchy paste. Transfer them to the baking sheet, toss with the hot fat, and arrange cut-side down.
Roast
Bake for 35 to 40 minutes, turning once halfway through. They are done when they pull away from the metal easily and look shattered and dark golden.
Other turns to take.
Spice-Crusted
Add 1 teaspoon of smoked paprika and a pinch of cayenne to the fat before tossing.
Garlic-Herb
Add 3 smashed garlic cloves to the tray during the last 10 minutes of roasting.
When it doesn't go to plan.
Never crowd the pan; if the wedges touch, they will steam instead of crisping.
If the potatoes stick to the pan, they aren't ready to be flipped yet; give them another 5 minutes.
Salt the potatoes while they are piping hot immediately after taking them out of the oven to ensure the seasoning adheres.
The ones that keep coming up.
Can I leave the skins on?
Yes, just scrub them well. The skins add a necessary earthy contrast to the soft interior.
Why did my wedges turn out soggy?
Usually, this happens if the oven wasn't hot enough or if the potatoes were still damp when they hit the oil.
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