Potato Wedges

Okay, today I learned that I have been doing potato wedges wrong this whole time.   Maybe you have, too?  I usually toss them in oil, season them, and bake them at like 375 degrees and hope they brown nicely.   Not anymore my friend, not anymore.  The secret?  Not oil....butter. 

Want to really kick it up a notch?  Add about 1 t. of harissa to 1/4 c. or so of ketchup.  Wowsa good.

Potato Wedges

2 lbs. russet potatoes, cleaned and cut in wedges.  I left the skin on mine.

3 T. salt

Water

Ice

3 T. butter, melted

salt and fresh cracked pepper

Dissolve the salt in a large bowl of water.   Add 1 c. ice and the potatoes.  Soak the potatoes for 20 minutes and then drain and pat them dry.

Preheat the oven at 450 degree and line a baking sheet with parchment paper.  

Melt the butter and toss with the potatoes and season generously with salt and pepper, either on the baking sheet or in a bowl. 

(I added my butter to a bowl with the potatoes to toss everything and the butter solidified some when they came in contact with the cold potatoes.  But, I tossed them anyway and then popped then in the oven to re-melt the butter and tossed them again with the salt and pepper. I'd do this again just to insure the potatoes get well coated)

Bake for about 20-30 minutes and flip the wedges.  Bake for another 20-30 minutes until they are the crispy brown-ness you're going for.

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lbs = pounds

T = tablespoon

c = cup