Oven-Fried Potatoes
This simple recipe transforms russet potatoes into delicious oven-fried wedges. With minimal prep and just a few ingredients, you'll achieve perfectly golden, crispy-on-the-outside, tender-on-the-inside potatoes, ideal as an easy side dish.
Equipment
- 1 Baking Sheet
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula
- 1 Serving dish
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- Preheat the oven to 450 degrees F.
- Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
- Transfer potatoes to a serving dish and serve immediately.
Notes
Ensure potatoes are thoroughly scrubbed and dried before cutting; residual moisture can hinder crisping. Cut wedges consistently in size for even cooking. Do not overcrowd the baking sheet; leave ample space between potatoes to allow for proper air circulation, which is crucial for achieving that desirable crispy exterior. Flip them gently to maintain their shape. Seasoning is key: consider adding garlic powder, smoked paprika, or a pinch of dried rosemary for enhanced flavor. Serve immediately for best texture.