Equipment Needed
- Large baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Sharp knife
- Measuring spoons
- Tongs or a large spatula
Step-by-Step Instructions
My process always starts with the potatoes. I scrub them thoroughly under cold water to remove any dirt—since we’re keeping the skins on for extra texture and flavor, this is important. Then, I slice each potato in half lengthwise, lay each half flat-side down, and cut it into 4-6 even wedges, depending on the size of the potato. I aim for wedges that are about 1-inch thick at the widest part. I’ve learned that uniformity is crucial here; if some wedges are skinny and some are fat, they’ll cook unevenly, leaving you with a mix of burnt and undercooked pieces.
Next, I tackle the most important step for achieving that perfect crispy exterior: soaking. I place all my potato wedges in a large bowl of cold water and let them soak for at least 30 minutes, sometimes up to an hour if I have time. This pulls out excess surface starch, which is the secret to preventing soggy fries. I learned this the hard way when I skipped it and ended up with limp, steamed-tasting wedges. After soaking, I drain the wedges and pat them bone-dry with clean kitchen towels. This is critical—any water left on them will steam instead of roast.
Now, for the flavor infusion. I preheat my oven to a hot 425°F and line my baking sheet with parchment paper. In my now-empty large bowl, I whisk together the olive oil and all the dried spices: smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and black pepper. It creates a gorgeous, rust-colored paste. I add my thoroughly dried potato wedges to the bowl and use my hands to toss and massage the spice oil into every nook and cranny. The smell at this point is absolutely intoxicating—smoky, garlicky, and warm.(See the next page below to continue…)