PREPARE POTATOES

• Preheat Oven at 210 C / 420 F.
• Peel and wash potatoes.
• Cut each potato cut in half. Then each half into three vertically.
• Keep in a bowl of water if not using them immediately to prevent oxidation.
• Drain the potatoes – leaving any excess moisture in there.

PARBOIL POTATOES

In the Microwave –

• Place potato wedges in a microwave-safe bowl. Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.

On the Stove-top –

• Place potatoes in a pot of cold water and boil for approximately three minutes. They should be firm, not soft.

BAKE THE POTATO WEDGES

• Drain the potato wedges well on a paper towel – wipe excess moisture
• Season with oil, salt, pepper.
• Add and any seasoning you want -(such as paprika, garlic, rosemary, lemon). I used garlic powder and paprika today.
• Line a baking tray with baking parchment.
• Lightly spray the baking parchment with cooking spray to prevent sticking.
• Place potatoes on a baking tray.
• Bake for about 30 to 40 minutes turning them around once or twice as needed, until golden brown and crisp.
• I usually turn them over around 20 mins and keep a close watch over them towards the end because different ovens cook at different timings.
• Mine took about 35 minutes.