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Potato Wedges
Directions
- Wash potatoes, leave skin on. Cut into 6–8 wedges each.
- Par-cook: Blanch in boiling salted water for 3–4 minutes. Drain, cool. (Can be done ahead.)
- Toss wedges with oil, paprika, garlic powder, salt, and pepper.
- Roast in convection oven @ 400°F for 18–22 minutes, flipping halfway, until golden brown and crisp. Hold hot (160°F).
Ingredients
- 4 large russet potatoes
- 3 tbsp. oil, olive
- 1 tsp. paprika, smoked
- 1 tsp. garlic, powder
- 1 tsp. onion powder
- 1/2 tsp. cayenne pepper
- 2 tsp. salt
- 1 tsp. Black Pepper