Monday pick me up! This recipe provides instructions for making crispy potato wedges by first soaking them in an ice bath to remove excess starch, then seasoning and baking them until golden brown and tender.
Preheat oven to 400°F. Place scrubbed and cut potato wedges in a large bowl filled with ice water and lemon juice and let sit for 20 minutes. This step will help remove excess starch to crisp potatoes up nicely. Strain the wedges and pat them dry thoroughly with a dish towel. Place the dried wedges in an empty bowl and add seasoning (garlic powder, paprika, onion powder, dried oregano, cayenne, sea salt, pepper) and avocado oil. Massage well with hands to ensure all wedges are coated. Arrange the seasoned wedges on a parchment-lined baking sheet, making sure not to overlap them. Bake for 20 minutes. Then, flip the wedges and bake for another 20-30 minutes until they are crispy and brown on the edges and soft inside. Serve hot immediately!
