Roasted Potato Wedges
A good wedge hinges on the contrast between a shattered, crisp exterior and a steaming, soft center. If you crowd the pan, you get steamed potatoes; give them space, and you get a proper side.
Heat is the only ingredient that matters here.
Preheat your oven with the sheet pan inside. Placing cold potatoes onto a searing metal surface jumpstarts the browning process before the potato has time to release too much moisture.
- Large rimmed baking sheet
- Chef's knife
- Large mixing bowl
What goes in.
- 2 lbsRusset or Yukon Gold potatoes
- 3 tbspneutral oil, such as grapeseed or avocado
- 1 tbspkosher salt
- 1 tspfreshly cracked black pepper
- 1/2 tspgarlic powder
Preheating the Pan
Put your empty baking sheet in the oven while it warms to 425°F. When you drop the seasoned wedges onto the hot metal, you should hear an immediate, sharp hiss.
The method.
Prep the oven
Set your oven to 425°F and slide your empty rimmed baking sheet onto the middle rack while it preheats.
Cut the potatoes
Slice potatoes in half lengthwise, then into quarters, then eighths. Keep them as uniform as possible so they cook at the same rate.
Season
Toss the wedges in a bowl with the oil, salt, pepper, and garlic powder until every surface is coated.
Roast
Carefully remove the hot pan from the oven. Arrange the wedges in a single layer, cut-side down. Do not let them touch.
Finish
Roast for 30 to 35 minutes, turning once halfway through, until the wedges are deeply browned and yield easily when pierced with a fork.
Other turns to take.
Herbed
Toss the finished wedges with finely minced rosemary or thyme immediately after removing them from the oven so the herbs cling to the oil.
Spiced
Add a teaspoon of smoked paprika or cayenne pepper to the oil mixture before tossing.
When it doesn't go to plan.
Do not peel the potatoes; the skin provides the structural integrity needed to hold the wedge shape.
If the wedges stick to the pan, they aren't done; wait two more minutes and they will release naturally.
Avoid using butter, as the milk solids will burn at the high temperatures required for a crisp exterior.
The ones that keep coming up.
Should I soak the potatoes first?
It is not strictly necessary for wedges, but soaking them in cold water for 30 minutes and drying them thoroughly will remove excess starch and yield a crisper result.
Can I use parchment paper?
You can, but the potatoes will brown faster and more evenly if they have direct contact with the preheated metal pan.
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