Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp. Sriracha seasoning (not the sauce)
  • 2 Russet potatoes (large, washed and sliced in wedges)
  • 4 Tbsp. Olive oil
  • 1 tsp. salt and pepper

Instruction

  • Preheat oven to 475 degrees F. Place cut up potatoes in a large mixing bowl and submerge in cold water and ice. Let the potatoes soak for 30 minutes in the cold water.
  • While they are soaking, line a baking sheet with aluminum foil and spray with PAM. Once the potatoes are done, remove from water and place on a paper towel and pat dry completely. Making sure they are dry is important! 
  • In a large zip lock baggie, place potato wedges, olive oil and seasonings in the bag. Shake in the bag until they are coated. Add extra seasonings if needed. Place on baking sheet, making sure not to crowd the potatoes.
  • Bake for 15 minutes on one side, flip with tongs, and cook for an additional 15-20 minutes on the other side.
  • Dip in your favorite sauce. I use a Sun Dried Tomato ketchup and infused it with Sriracha Sauce.