Crispy Roasted Potato Wedges Recipe
Russet potatoes, peeled and cut into wedges (As many as you require for the number of people you are feeding)
salt and pepper
Pre-heated 450F oven
- After you’ve peeled your potatoes and cut them into wedges, drizzle some olive oil, and season with salt and pepper.
- Toss to coat.
- Place in the pre-heated oven and roast on a large baking tray for about 45 minutes or until golden-brown and fork-tender.
- Remove the potatoes from the oven and with a flipper, separate and lift the potatoes so that they don’t stick. Gently toss to coat the potatoes with any residual olive oil from the pan.
- Serve imediately.
Note: Do not overcrowd the roasting pan with potatoes. To have crispy potatoes, you must allow space between them while baking.