Baked Potato Wedges
Description
A tasty appetizer for any get-together. Anyone who has tried making wedge-style baked potatoes has surely run into the same problem: the dish seems utterly simple, yet it stubbornly refuses to turn out flavorful. For me, it was probably only around the fifth or sixth attempt that I could make wedges exactly the way I want them—with a thin, crisp crust outside and lovely tenderness inside. You need both the right slicing and the right baking temperature—and you have to stick to them. Sharing my recipe below. Serve with fresh herbs and a sauce.
Instructions
- 1
Step 1
Wash the potatoes thoroughly and pat them dry, but do not peel them. Cut each potato into 4 wedges (lengthwise, then lengthwise again). The flavor depends very much on how you cut them, so do not improvise! You should get elongated, thin-ish wedges.
- 2
Step 2
Sprinkle generously with salt, pepper, and spices.
- 3
Step 3
Arrange the potato wedges on a baking sheet greased with olive oil. The wedges should sit apart from each other, not touching. Drizzle a little olive oil over the wedges from above.
- 4
Step 4
Bake in an oven preheated to 200°C for 20 minutes on one side, then turn over and bake for another 15 minutes on the other side. Done!