Crispy Baked Potato Wedges Recipe

Serious Eats
Serves: 4 Save

Ingredients (7)

  • Cooking spray, for the baking sheet
  • 1/4 cup (60ml) vegetable oil
  • 2 1/2 pounds (1.1kg) russet potatoes, washed and scrubbed
  • 2 quarts (1.9L) water
  • 2 tablespoons (25g) Diamond Crystal kosher salt, plus extra for seasoning; for table salt use half as much by volume or an equal amount by weight
  • 1/2 teaspoon baking soda
  • Freshly ground black pepper

Directions

Learn how to make this recipe at Serious Eats

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