BakeAmerican
Potato wedges
Skin on, eight cuts, hard oven. A fry without the pot of oil.
Made it?
40 min · 25 min hands-on · pull 185°F
Ingredients
3.5 lb on the fire · ~2.4 lb to the table · 5 plates at 8 oz
- russets, 8 wedges each3 1/2 lb
- oil3 tbsp
- kosher salt1.5 tsp
- paprika1 tsp
Method
- 1
Wedges. Oil, salt, paprika. One layer, not stacked.
- 2
425°F 20 minutes, turn, 15 more until the edges catch and the centers give.
- 3
Salt again if they look dull. Serve with the burger, not a ramekin of ketchup as the point.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making warm german potato salad.
While sausages or pork chops rest. Waxy potatoes, bacon fat, cider vinegar, a little sugar, scallion.
40 min
- With this dish, try making street corn.
On the grate next to the steak, last 10 minutes. Husks off, hard heat, roll until blistered. Slather, cheese, lime.
20 min