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Old 09-16-2015, 05:57 AM   #1
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Potato Wedges

When I make potato wedges no matter what I try or how long I leave them in the oven they seem to come out soft and not crisp like the shop bought ones.

I don't suppose anybody has any hints on how to make them crispy on the outside?

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Old 09-16-2015, 07:16 AM   #2
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Bake them at a higher temperature and/or on a higher shelf.
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Old 09-16-2015, 08:41 AM   #3
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When I make potato chunks in the oven, I toss them with olive oil and herbs, bake them, and then finish them off under the broiler.
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Old 09-16-2015, 08:59 AM   #4
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Quote:
Originally Posted by creative View Post
Bake them at a higher temperature and/or on a higher shelf.
Yes, I agree! A hot oven, Giada's recipe calls for 400 degrees for 35-40 minutes. Also don't crowd the pan. I use a baking sheet and not a pan. Too much oil will also lead to soggy potatoes.
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Old 09-16-2015, 09:03 AM   #5
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I did some roasted potatoes the other day at 425F near the top of the oven and they were nice and crispy with some browning.

I use a quarter sheet pan lined with foil. Spray the foil with Pam even though you toss the potatoes with oil and they will stick a lot less.
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