Oven baked potato wedges the best of both worlds, all the health benefits of forgoing the deep fryer with all the yumminess of fries.  How can you go wrong?  Well, one way to go wrong is to attempt making potato wedges on an unlined (no parchment paper or silicone mat lined) cookie sheet, but I digress.  Friends, I give you my best recipe for baked wedges (while in this instance I’ve used white potatoes, this recipe works equally well for sweet potatoes).

Oven Baked Garlic Sweet Potato Wedges

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Ingredients

• 2-3 medium sized sweet potatoes (regular white potatoes work well too)
• 2 cloves of garlic
• 2-3 Tbsp of olive oil
• 2 Tbsp parmesan cheese
• 1 tsp parsley
• dash of salt

Instructions

Pre-heat oven to 450 degrees

Wash and then chop potatoes into uniform sized wedges (I find 1/2 inch slices work well)

Put potato wedges in a bowl filled with cold water and let sit for 10-15 minutes

Drain water and pat wedges dry (I spread them out on a clean dish cloth to pat dry quickly)

Toss wedges back in the now empty bowl or resealable bag.

Cover with oil, minced garlic, cheese, parsley and salt. Toss to coat.

Spread the wedges out over a parchment lined cookies sheet in a single layer.

Bake for approx. 25-35 minutes turning halfway through the baking process.

When you soak the cut potatoes in cold water for a few minutes before baking it draws out some of the starch and helps your wedges get crispy in the oven. Always wonder why your baked potato wedges were coming out soggy? That might be the step you’ve been missing!

[Tweet “Suffering from soggy homemade potato wedges? Learn the trick that will make them crispy!”]

And as I mentioned above, parchment paper really is the savior in this recipe (especially if using sweet potatoes like in the photo above – different day, different potatoes), without it they will stick on the pan and make a big old mess.  Not that I would know about that or anything…. 😉

And I might be a bit bias, but I think these taste way better than any packaged fries I’ve ever had!