Crispy Baked Potato Wedges (Michael Chiarello) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
5 idaho potatoes, peeled and sliced into long wedges |
olive oil |
store-bought bbq spice mixture |
salt |
Directions:
1. Preheat oven to 450 degrees F.
2. Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.
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