Hardware Half sheet pan Paper towels Cutting board Awesome knife Aluminum foil (heavy duty preferred) Metal balloon wisk Medium bowl, preferably metal, to toss potatoes in Oven preheated to 450 (475 if you're our oven)
Software 5-6 medium sized potatoes or 2-3 bakers 1-2 tbsp vegetable or olive oil kosher salt pepper in a grinder onion powder chili powder
Directions Cover the sheet pan in aluminum foil. The only reason for this: super quick cleanup!
In the medium bowl, combine the oil, a couple of tablespoons of kosher salt, 20 grinds of pepper, a teaspoon of onion powder and a couple of dashes of chili powder (or more, if you're brave.) Wisk them all together for about 20 seconds... not too long, but just to combine.
Wash the potatoes and cut them into wedges. Pat them dry with paper towels and throw them into the medium bowl. Toss for about fifteen seconds, or until you don't see any uncoated spots. The cool thing is that tossing them will separate the wedges.
Place the wedges skin-side down onto the sheet pan, and place in the preheated oven. After 25 minutes, check to see how brown they are. When you see black edges, you're finished.
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