We really enjoyed these for supper tonight with some hamburgers and a tossed salad. They are crispy on the outside and soft on the inside. I've learned that the trick is to soak the potatoes in some warm water for a bit to take out some of the starch. I just boiled some water in my kettle and it worked out great. There is quite a bit of oil in the bottom of the pan too which essentially just fries them in the oven. So good and will be a regular side dish.
Baked Potato Wedges
3-5 russet potatoes
3-4 tbsp canola oil
¾ tsp salt
¼ tsp back pepper
Peel and cut the potatoes into even wedges. Place them in a bowl and cover with boiling water for 10-30 minutes.
Preheat oven to 475F
In a large sheet pan coat the bottom with the oil, salt and pepper. Drain the potatoes and dry them with a clean towel or paper towels. Toss them with your hands in the pan to make sure they are coated with oil. Lay the wedges down flat.
Cover with foil and bake for 5-7 minutes to steam a little then take the foil off. Bake for 15-20 more minutes and take out and flip the wedges. Bake for another 5-15 minutes until they are nice and crispy. Take out and place them on some paper towels to drain and add more salt if desired.