Whats everyones oven wedges recipies? Obv salt and pepper with

>>9422066
Definitely skin-on, but parmesan, basil, oregano, and garlic is your money wedge.

I usually infuse the olive oil with garlic and hot pepper flavor by holding on low for 30 minutes. Meanwhile I soak the wedges in ice water for 30 minutes, dry thoroughly and coat in the oil and bake at 450F for 15 minutes then turn them and go another 15 minutes. I salt and pepper them when I pull from the oven.

>>9422083
er why do you soak the wedges

I par-boil them hard for like 2-3 minutes in incredibly salty water first.

you're welcome

>>9422090
Probably to remove some of the starch, or something. I thought it only applied to when you're frying them to prevent flare ups but maybe it does something when you bake em?

>>9422090
What this guy >>9422098 said. I think it helps to crisp the exterior while leaving the interior light and fluffy. I suppose parboiling will have the same effect but I don't want to have that extra step.

>try doing that
>have to keep that shit in the oven for hours even though I cut the potatoes thinner than OP's, otherwise they get all fucking hard on the inside

is cooking just not for me?

>>9422066
tato wedgies are worst fry variant

>>9422066
Montreal steakspice

>>9422320
Cook using shorter times with higher temps. 400 degrees is a good start.

>>9422066
breadcrumbs

>>9422066

>olive oil
>minced garlic
>black pepper
>red chili flakes
>covered with finely chopped green onion after baking