Whatever the shape, the recipe works great!!!!!!
I love the taste of home-made fried potatoes, but don’t like to the preparation and work it takes to fry food on the stove. Although potatoes baked in the oven were tasty, they lacked the crispiness that I liked. I came across a similar recipe a couple of years ago, and I use this for all types of potato recipes. It’s very versatile, can be used on fries, wedges, slices and cubes.
Seasoning Mix (DO NOT USE ALL OF THE SEASONING FOR ONE BATCH, READ INSTRUCTIONS):
- 2 Tablespoons Miss G’s All-Purpose Seasoning
- 1 teaspoon chili powder
- 1 teaspoon dried basil
- 1/8 teaspoon cumin
- 1/8 teaspoon black pepper
For the Potato Wedges:
- 3 or 4 medium russet potatoes (russets are the best choice for perfect crispy potatoes/fries)
- 2 Tablespoons olive oil
Combine seasoning ingredients in a small bowl; set aside.
Wash and peel the potatoes. With a very sharp knife, cut the potatoes into wedges about 1/4 – 1/2 inch wide. Add the potatoes to a large bowl and cover with cold water. Allow them to soak for 20- 30 minutes but they can soak for as long as overnight. (Place in the fridge if soaking more than an hour).
After the potato wedges have soaked, drain, rinse, and lay the wedges on a paper towel lined cooling rack to dry while you preheat the oven to 400 degrees. Blot the tops with additional paper towels to absorb any excess moisture.
Line a baking pan with parchment paper or foil. If you do not have a liner, just spray a baking pan with non-stick spray. In the large bowl, mix the dried potatoes, olive oil and ½ – 1 tablespoon of seasoning mix to taste; toss until potatoes are covered.
Evenly line the baking pan with the fries in a single layer. Don’t overlap or the fries won’t cook properly. Bake for about 30 minutes, flipping with a spatula once or twice after 15 minutes of cooking. Increase heat to 425 degrees and continue baking until the edges look a little burnt! If you want more seasoning, sprinkle the wedges with some of the remaining seasoning mix. Serve immediately.
