Ingredients

The following ingredients have 7 Servings
  • 2 - 2 1/2 lbs Russet potatoes (scrubbed clean)
  • 2 Tbsp granulated sugar
  • 2 Tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1/2 tsp pepper

Instruction

  • Preheat the oven to 400 degrees.
  • Cut each potato into quarters by first cutting it in half lengthwise, then cut each half in half lengthwise once again. You can cut the quartered potatoes into whatever size wedges you prefer.
  • Once you’ve cut all of your potatoes into wedges, sprinkle them with granulated sugar to coat completely then transfer the wedges to a colander. Place it in the sink or a large bowl to drain for 30 mins.
  • While the potatoes are curing in the sugar, stir the remaining ingredients together in a small bowl and set aside.
  • After the potatoes have cured in the sugar for 30 mins, dump them into the center of a clean, lint free kitchen towel (or paper towels) and blot them dry (do not rinse).
  • Place the wedges in a large bowl, drizzle with extra virgin olive oil, toss to coat then sprinkle the spice mixture evenly over the potatoes, tossing again to coat completely.
  • Spread the wedges evenly on a large baking sheet, bake 20 mins on the first side, then flip the potatoes over and bake an additional 25−30 mins, depending on how thick you have cut your wedges.
  • Remove the potatoes from the oven, sprinkle with a little more salt if you would like and try to wait a few minutes before you dig in—these babies are hot!