I know you love them fries. That’s why I’ve put together 5 tips for crispy oven baked potatoes. Still crunchy and tasty, but way healthier and lower in fat.
1.Don’t cut the wedges too thin, you risk the chance of the potatoes drying out during baking or even falling apart. One thing I like to do is leaving the skin on. The skin gives them a nice crunchy texture. Make sure you rub them clean before baking.
2.Soak the potatoes in iced cold water for 30 minutes
This step will help remove excess starch, preventing them from sticking together. Also, the potatoes will absorb moisture, which leads to crispy ousides and moist interios. After soaking, make sure you dry the potatoes with a kitchen towel.
3.Add a bit of oil
A light coating of olive oil help them crisp while baking. You can’t go wrong with 1 tablespoon of oil for 2 big potatoes.
4.Don’t overcrowd the pan
In order to become crispy, each potato wedge has to have a side against the pan. If your potatoes don’t fit in one pan, use a second one.
5.Flip halfway through baking so the potato wedges will bake evenly and become crunchy on both sides. Bake them for about 40 minutes.
Best seasonings for oven baked potato wedges?
Garlic and onion powder work amazing with oven baked potatoes. Also, try using italian mixed herbs, rosemary, paprika, along with salt and pepper. Choose you favorite ones.