Ultra-Crispy Garlic Butter Parmesan Roasted Potato Wedges

Pasos6

1. 1

   Paso 1. Parboil the potatoes

   9 min

   Place the cut potato wedges into a large pot, cover with cold water by 1 inch, add the fine salt and baking soda, bring to a boil over high heat, then reduce to medium and simmer for 8–10 minutes until just fork-tender on the outside.

   Do not overcook.

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2. 2

   Paso 2. Rough up the edges

   3 min

   Drain the wedges thoroughly in a colander and let steam billow off for 3 minutes. Shake the colander vigorously to scuff up the wedge edges.

   The starchy paste left on the edges creates an ultra-crisp, crunchy crust when roasted.

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3. 3

   Paso 3. Season the wedges

   Transfer the wedges to a large mixing bowl, drizzle with olive oil, and sprinkle over the garlic powder, onion powder, smoked paprika, dried herbs, flaky sea salt and black pepper. Toss gently until evenly coated.

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4. 4

   Paso 4. Preheat the oven

   Preheat the oven to 220°C (425°F).

   Or set the air fryer to 200°C (400°F) for the air fryer option.
5. 5

   Paso 5. Arrange the wedges

   Arrange the wedges cut-side down in a single layer on a parchment-lined baking sheet, leaving space between each piece.

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6. 6

   Paso 6. Roast the wedges

   32m 30s

   Roast for 30–35 minutes, flipping halfway through, until blistered, deep golden brown and shattering-crisp.

   Air fryer option: air fry for 18–22 minutes at 200°C (400°F), flipping halfway through.

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