How To Make Herb Roasted Potato Wedges
Deeply seasoned, creamy on the inside, and crisp on the outside, this is our foolproof method for nailing a perfect roasted potato wedge, every time.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 24–ounces Yukon Gold potatoes, washed and cut lengthwise into wedges (not the baby variety)
- 1 teaspoon baking soda
- Olive or vegetable oil, for roasting (at least 1/4 cup)
- Flaky sea salt, such as Maldon
- 2 teaspoons poultry seasoning (works on more than poultry)
- 1 teaspoon garlic powder (or to taste)
- Freshly cracked black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F. Adjust the rack to the top position. Place a large sheet pan in the oven to preheat.
- Add the potatoes to a large pot and fill with water to cover. Add enough salt to the water to actually make it taste like the sea (like you do with pasta). Add the baking soda, and bring to a boil and allow the potatoes to boil for 6 to 8 minutes; until for tender. Drain them (keep them in the pot) and drizzle with a very generous coating of olive oil, enough to coat all of them (around ¼ cup is usually great). Season well with about 1 tablespoon crunchy sea salt (see NOTE), the poultry seasoning, and garlic powder. Toss to mix well, allowing some of the potatoes’ insides to sneak out and get a little mushy (this translates to optimum crunch/texture in the end).Â
- Remove the hot sheet pan from the oven and carefully spread the seasoned, well-oiled potatoes out in a single layer on the pan. Roast for about 25 minutes, or until golden brown and tender. Flip the potatoes and return to the oven to finish roasting, about 5 to 10 minutes more until very golden brown all over.Â
Notes
Sometimes, when working with flaky sea salt, I use my fingertips to break up the crystals a little bit, before sprinkling them onto whatever I’m cooking. This creates a finer dusting of salt, and better seasons the dish, in the end.Â