Can we talk about making the perfect potato wedges? Seriously perfect! With a crisp. But can we also bring up how not all salt is created equal. We have many to choose from, Himalayan Pink Salt, Kosher Salt, Sea Salt, Celtic Salt (to name a few)… and then we have plain old refined table salt. And salt differs by brand! So some will taste saltier then a different when you follow a recipe and don’t use the exact brand since half the time it’s not listed.
So as far as the salt below go with what you’d use. Do the 3 tablespoons in the water but don’t add more to the potatoes after. It’s up to you on the first try. You can always salt to taste once they’re done cooking and then you know and you didn’t over salt and ruin them.
3 tablespoons kosher salt, plus more to taste
2 pounds russet potatoes (works best but I use what I have on hand), cut into wedges
3 tablespoons unsalted butter, melted
Freshly ground black pepper
- For the fries: Dissolve the salt in a large bowl of cold water and add 1 cup of ice cubes. Submerge the potato wedges and soak for 20 minutes.
- Preheat the oven to 450 degrees F / 200 degrees C. Line a baking sheet with parchment paper and set aside.
- Drain the potatoes and pat them dry. Toss them in the butter and season with salt and pepper. Transfer them to the prepared baking sheet and bake, tossing halfway through, until browned, about 1 hour. Add additional salt and pepper if desired.
*Above I mentioned just butter and pepper. Well, Im not adding any extra salt until the end because with everything going on unsalted butter was sold out and I had to get salted this shopping trip.
I always flip them after 30 minutes. Here they are at the half way point. Ah! They are already beautifully golden and developing that crisp.
Ah! Fresh from the oven!
I absolutely can not wait to enjoy these on the side with steak and salad!