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Ultra Crispy Baked Potato Wedges (adapted from Cookie and Kate)

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Course Sides
Servings 6

Ingredients
  

  • 2 lb russet potatoes (scrubbed clean and left unpeeled)
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1-2 tsp fine sea salt (we prefer Le Saunier de Camargue - it's delicious)
  • freshly ground pepper
  • 2 tbsp finely chopped fresh flat-leaf parsley

Instructions
 

  • Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper for easy clean-up.
  • Cut each potato in half lengthways, then in half lengthways again to make quarters. Then cut each in half lengthways on the diagonal to make two wedges (you'll end up with 8 wedges per potato (make sure they are about the same size and thickness).
  • Place the sliced potatoes into a large bowl and cover with hot water. Let them soak for 10 minutes. Drain the potatoes and lightly pat dry with a lint-free towel. Put wedges back into the bowl, drizzle with olive oil. Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. Toss until the potatoes are evenly coated in oil and spices. Arrange them in columns so each wedge has a cut side against the pan (we prefer a rimless baking sheet to accomodate all of the wedges). Bake for 25 minutes, then flip the wedges over. arrange in an even layer and return the pan to the oven. Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 15-20 more minutes (if the fries on the outside of the pan are done more quickly, remove them and put the pan back in the oven to finish the rest).
  • Sprinkle with parsley, and serve.