Crispy and crunchy the best way to eat them. Dipped in ketchup these Crispy Potato Wedges and the perfect way to prepare your potato wedges.
Crispy Potato Wedges
When I was growing up we only lived around half an hour away from Kings Island. Each summer my Uncle would gift us passes and we spent most of our summer on roller coasters, watching shows, and playing in the wave pool. The one food we got each and every time we went was the potato wedges. There was just one booth set up all the way in the back of the park that sold these amazing potato wedges and my mom would buy us a bucket to share while we walked around the park.
It’s funny how food can flood your mind with memorize. Baking and eating these I was completely flooded with memorizes with my family riding our favorite rides, eating blue ice cream (it was the BEST), and sitting all together while we watch the fire works each night. The trick for me is the wire rack. This way your potatoes are not sitting in any water while cooking and anything will drop drip to the bottom.
- Potatoes, 3 large
- Olive oil, 2 tbsp
- Seasoning salt, 1 tsp
- Pepper, 1 tsp
- Preheat oven to 400 degrees F and prepare your baking sheer with foil and a wire rack then set aside.
- Cut potatoes into wedges by cutting in half and then half again until you get the perfect wedge size. Place them into a large mixing bowl. Add olive oil, seasoning salt, and pepper to potatoes and mix until evenly coated.
- Place wedges on the wire rack and bake for 45-50 minutes.