Look no further, this is the best method for making extra crispy potato wedges in the oven! The exterior is extra crispy and the insides are fluffy and tender – the texture is so amazing! This technique is inspired by April Bloomfield’s Thrice-Cooked Fries recipe, which are simply the best french fries you will ever have in your life, but the technique is high maintenance since you boil the potatoes, then deep fry them twice. I’ve simplified the technique and converted it for the oven, these are cooked twice, and there’s no deep frying involved. There’s a huge difference in texture from standard oven fries, which have a tough exterior, instead of a crispy exterior – boiling them first with salt and baking soda helps create the extra crispy texture when you roast them in the oven.
Tossed with olive oil, salt, pepper & garlic powder – ready to go into the oven
Extra Crispy Potato Wedges
Tender & fluffy interior
