russet potato wedges
Alex Irvine
Confused translation from crib notes...
ingredients
- 3 Russet potatoes, peeled and cut lengthwise
- 5 Tbs veg or peanut oil
- Salt
directions
- 1
Preheat oven to 475° (use a heavy duty non-stick baking sheet on the lowest rack.)
- 2
Cut the potatoes in the same size wedges. Soak them for 10 minutes in hot tap water. Coat sheet w/ 4 Tbs oil, salt & pepper.
- 3
Dry wedges, put them ion an empty bowl with oil and shake them.
- 4
Put slices on baking sheet & cover tightly with foil on top for 5 minute, then remove foil and cook for 15-20 minutes.
- 5
Turn over and cook for another 15-20 minutes until golden crispy.
notes
Also great with Parmesan cheese thrown on top. Put it on after flipping the wedges.
Source: Janis Irvine
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