Ingredients
Scale
- 4 medium russet potatoes
- 3 tablespoons vegetable oil
- Salt to taste
- Pepper to taste
- Your favorite seasonings (e.g., garlic powder, paprika, or onion powder)
Instructions
- Preheat your oven to 425°F (220°C) and place a baking tray inside to heat up.
- Wash and cut the russet potatoes into thick wedges, about the width of your thumb.
- Soak the wedges in cold water for at least 30 minutes to remove excess starch.
- Drain and dry the potato wedges thoroughly using a clean towel.
- Carefully remove the hot baking tray from the oven and lightly coat it with oil.
- Spread the potato wedges on the prepared tray, ensuring they are not overcrowded.
- Toss wedges with salt, pepper, and any other preferred seasonings.
- Bake for 30-35 minutes, flipping halfway through until golden brown and crispy.
Notes
For best results, soak potatoes longer if you can, and dry them aggressively before baking. Preheating the tray is key for that initial sizzle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg