Crispy, Baked Potato Wedges

Baked potato wedges neither need my introduction nor my approval seal. The wedges with a crisp exterior and fork tender insides speak for themselves. Even when I make a large baking sheet full of potato wedges, we feel like each got only a handful of them and I feel the need to stick in one more sheet of wedges into the oven. These oven baked wedges are so good that I keep making them now and then. Keep the potato skins on if using organic variety or the potatoes appear clean. Just scrub them clean and use. The potatoes I used this time didn't appear clean and I therefore peeled the skins. I just keep it basic and season them with salt, pepper and chili powders. One can season them garlic / onion powders and Parmesan cheese as well to make these irresistible wedges more flavorful. 

Ingredients:
4 Russet potatoes
3 - 4 tbsp. olive oil
Salt to taste
Freshly ground pepper to taste 
Garlic powder to taste 

Directions:
* Heat water in a sauce pan over stove-top and turn off the stove. 
* Wash and scrub the potatoes well if using organic or if they appear clean. Otherwise, peel the potatoes. Cut the potato lengthwise into two. Cut each half into 4 slices. There would be 8 pieces from each potato. If the potatoes are smaller, they can be cut into six pieces each or more if the potatoes are bigger.

* Add the cut potato slices to the warm water and leave them for about 10 minutes.
* Preheat the oven to 400 deg F. Line a large baking sheet with aluminium foil or parchment paper.
* Drain the potatoes and dry them with a towel or dab them with paper towels to dry.
* Place the potatoes, oil, salt, pepper and garlic powder if using on the prepared baking sheet. Toss the ingredients well with clean hands so that all potatoes are covered evenly with oil and spices.
 
* Arrange them on the sheet in a single layer, with one cut side down. Place the baking sheet in the oven.
* Bake for about 25 to 30 minutes and flip the potato wedges and arrange them evenly. 
* Return the pan to the oven. Bake until the potatoes are golden, crisp and are cooked through when tested with a fork, about 25 to 30 minutes.

These wedges go to Bakeathon event.


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