Potato wedges were the primary reason for the “freshman 15” I gained at Syracuse, and they will be the reason I pile on a few pounds during the Stay-at-Home Covid-19. Ready in under 40 minutes with just a few minutes of prep time, I usually start these right before making our other dishes and sneak a few before serving up a dinner. If you have a few extra minutes to spare and a touch of yogurt left in the fridge, set out a bowl of Chef May’s yogurt dip with these.
Oven Roasted Potato Wedges
Total time: 40 minutes
Prep time: 5 minutes
- 4 large russet potatoes
- 2 Tbsps olive or grapeseed oil
- 1 Tbsp kosher or flaked salt
- 1 tsp paprika
- 1 tsp garlic powder (optional, but if you have it, use it)
Cut each potato in thirds lengthwise, then place the flat sides down and cut each into three to four long wedges, careful to cut them as uniformly as possible.
Place the oil, salt, paprika and garlic powder in a large bowl. Toss in the wedges until evenly coated.
Arrange in a single layer into the cookie sheet and bake until crisp and golden. Taste a wedge and season with additional salt if desired.