SEASONED BAKED POTATO WEDGES
Updated: Aug 21, 2019
I crave KFC potato wedges all the time, the reason they are so good is because they are twice fried. Obviously they are going to be delicious, they get that insanely yummy coating/crust on them. Since it's summer and I am on Fire Island, clothing is optional and frying is not. I wanted to satisfy my urge somehow in a healthier way. Roasting at high heat is a way to accomplish a similar texture on the potatoes.
6-8 Russet Potatoes (works with others as well)
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Salt & pepper
2-3 Tablespoons olive oil
Preheat oven to 450F. Line (2) baking sheets with non-stick foil or a silicone baking mat. You can also just use regular foil, but make to spray with cooking spray generously, they are likely to stick. The silicon baking mat works best in my opinion. I also prefer to use rimmed baking sheets. They are like guard rails for everything I wanna cook on them.
Wash and scrub the potatoes. Make sure to get into grooves and clean dirt out, cut away any bad parts. Cut each potato in half lengthwise then cut into 4 wedges so that eat potato yields 8 wedges. If you are using other potatoes you may make smaller and less wedges.
Place wedges in large bowl. Add spices and drizzle with oil. Toss to coat. Season well with salt and pepper.
Spread the wedges in single layer on baking sheets. Bake 40 mins or so, until golden and cooked. You can test doneness with a fork. I like mine a little extra crispy, so I may or may not leave them in the oven a little longer. It's up to you.
For dinner tonight, I paired these with Sloppy Nicks.
Enjoy. I am still going to KFC, but these work for now.