Potato Wedges

[SJBurston]

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?

 

[creative]

Bake them at a higher temperature and/or on a higher shelf.

 

[tenspeed]

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.

 

[FoodieFanatic]

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.

 

[Andy M.]

I did some roasted potatoes the other day at 425ºF 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.