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Fluffy Potato Wedges

I tend to go light on the crispiness

I like to keep things pretty simple with my cooking. Each additional step beyond "mix the ingredients", "put the mix on a heat-resistant object", and "apply heat until cooked" is a complication that needs to justify its worth. While those extra steps do usually add something to the final result, I think they aren't often worth taking up time that I could be putting towards something else. This recipe is one of the exceptions.

Unfortunately, I can't remember where it was that I first heard about soaking potatoes prior to roasting them, but I can testify that it makes a big difference when you're eating them. As usual, I went for a fairly simple seasoning, but there's probably nothing wrong with adding more on that end to suit your own tastes.



  • 6 medium potatoes

  • 1 medium garlic clove, minced

  • 1 Tbsp avocado oil

  • 1 tsp paprika

  • 1/2 tsp rosemary

  • 1/2 tsp chili pepper flakes

  • 1/2 tsp salt


  1. Cut the potatoes into wedges.

  2. Soak the potatoes in a pan of cold water for 20 minutes.

  3. Drain the water.

  4. Preheat oven to 400 degrees.

  5. Mix the potatoes and seasoning in a bowl. Toss until it seems to be coated evenly.

  6. Lay the wedges on a baking sheet lined with parchment paper. Try to avoid overlapping as much as possible.

  7. Bake for 15 minutes, then flip the wedges.

  8. Continue baking to desired crispiness (I usually go for about 25 minutes total because I like them soft; a very crispy finish could mean about 40 minutes total cooking time).

  9. Let cool, and enjoy eating them!


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