Crispy Potato Wedges


  • Potatoes
  • Extra virgin olive oil
  • Water


  1. Heat the oven to 350 degrees.
  2. Pour the extra virgin olive oil on a baking tray to cover the tray in a thin layer.
  3. Cut the potatoes into wedges.
  4. Half fill a microwave safe container with water and cook the potatoes in the container on high for 10 minutes.
  5. Drain the water and dry the potatoes.
  6. In the same container agitate the potatoes.
  7. Carefully remove the baking tray from the oven and carefully place the potato wedges cut side down in the hot fat. Return to the oven for 10 minutes.
  8. After 10 minutes, remove and then carefully turn the potatoes to allow the second cut edge to brow.
  9. When the potatoes are browned, remove from the oven and with a slotted spoon, remove from the baking tray and place on a large plate with paper towel to soak up any excess fat.
  10. Sprinkle generously with salt.