potato

Potato wedges

Skin on, eight cuts, hard oven. A fry without the pot of oil.

40 min · When burgers or chicken hit the grate.

Ingredients

• russets, 8 wedges each3 lb
• oil3 tbsp
• kosher salt1.5 tsp
• paprika1 tsp

Method

1. 1

   Wedges. Oil, salt, paprika. One layer, not stacked.

2. 2

   425°F 20 minutes, turn, 15 more until the edges catch and the centers give.

3. 3

   Salt again if they look dull. Serve with the burger, not a ramekin of ketchup as the point.