Roasted Potato Wedges

It's common knowledge around here that anything you bring into my house - will inevitably, at some point, end up with food on it. 😬I wish I was kidding but food stains are so prevalent in our house that a few years ago, when I called my son to tell him that his college degree had been mailed to our house, his first comment was, "Please, mom, don't get food on it." 😅 

It sounds like he was being super critical but honestly, his comment was completely justified.  I'm fairly certain that throughout his academic career, every teacher note and homework assignment that he took back to school, contained some sort of culinary evidence.  😂  The dog eating his homework - not an issue.  Me accidentally splattering spaghetti sauce on a math assignment or setting a buttery cookie on a book report that I was asked to proofread only to discover too late that it left a greasy outline - very likely.  😬

I've come to accept and even embrace the fact that I've adopted a Swedish chef style of cooking. 😂👩🏻‍🍳  I change into a red shirt when I make pasta sauce - wear light colors when I roll out cookies or pie dough and cover up with an apron when I cook with a hot oil.  All the preparation in the world doesn't prevent every kitchen mishap though.  Leave it to me to ruin a perfectly good t-shirt while making these very simple Roasted Potato Wedges. 🤦🏻‍♀️

I have complete confidence that you, unlike me, will be able to make these Roasted Potato Wedges without making an oily mess.  Just in case though - you might want to wear and apron.  😂 In all seriousness though - these 3 ingredient potato wedges are amazing.  They're the perfect compliment to a breakfast omelette and also a fun side dish for just about any chicken, meat or fish dish.  

Roasted Potato Wedges
2 1/4 pounds potatoes, peeled and cut into 10-12 wedges
5 Tablespoons canola oil
salt and pepper

Place potatoes in a bowl.  Cover with hot water and soak 10 minutes. 

Coat a baking sheet with 4 T. oil.  Sprinkle with 3/4 t. salt and 1/4 t pepper.

Drain potatoes on paper towel lined baking sheet.  

Transfer potatoes to a clean bowl.  Toss with 1 T. oil.  

Arrange in single layer on oiled baking sheet. 

Cover with foil and bake 5 minutes at 475.  Remove foil and bake 15-20 minutes longer. 

Flip potatoes and bake 5-15 minutes longer.  

Transfer potatoes to paper towels to drain.  

Season with salt and pepper. 

Air fryer friends - I used air fryer mode on my GE cafe oven to make these Crispy Roasted Potato wedges.  They came out beautifully crispy on the outside and tender on the inside.  Even though I haven't tried it - I'm fairly certain that you could use this same recipe in a free standing air fryer and achieve similar results.  Enjoy!

Ciao!

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