Crispy Potato Wedges (The Trick? Boil First)
Learn the foolproof method for making crispy baked potato wedges with golden edges and fluffy centers—every time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Ingredients
- 2 pounds small russet potatoes, cut into wedges (see note) ()
- 2¾ teaspoons salt, divided, plus more to taste
- 5 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh rosemary (optional)
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