preheat the oven to 450. scrub and rinse potatoes thoroughly. then, dry them completely
with a clean dish or paper towel. i prefer to wait until the very last second
before baking potatoes to cut them. this will prevent potatoes from browning.
if you need to cut the potatoes well in advance, you will
probably keep the potatoes in a bowl of water before you bake them. therefore, remember to completely dry the
wedges before baking.
cut potatoes once the long way. then flip the potatoes over
so the flat side is on the cutting board. cut once down the middle. using the
same center point cut directly in-between the new cut and the edge. try your
best to make the wedges all the same size and in the shape of a triangle.
once all the wedges are cut (before any browning appears) quickly
place potatoes on baking sheet. drizzle with oil and season with salt. mix
thoroughly with your hands. rinse your hands and then place potatoes into the hot
the potatoes should take a total or 16-18 minutes. stir
potatoes once or twice during the baking period with the rubber spatula to ensure
potatoes are evenly browned.
after 18 minutes remove baking sheet from the oven and allow
to cool a few minutes before handling.
potatoes can be served hot or chilled. store in the refrigerator in an
airtight container for up to 5 days.