These couldn't be easier to make. Russet potatoes are sliced into wedges and tossed with oil and seasoning just before baking in the oven. There's a simple trick to making crispier potatoes wedges and I'll explain that below.
Scrub the outsides of the potatoes. Slice off any sprouts or bruises then slice each potato in half.
Slice in half again, then slice those into halves. You will have 8 wedges from each potato.
Place the potato wedges in a large bowl. Cover them with hot water (I used a kettle to boil water). Let soak for 10 minutes. This step will make them extra crispy!Drain the potatoes then wrap in a clean kitchen towel to dry off. Make sure each potato has been individually dried. Less water = crispier potatoes!
Add the potato wedges to a large bowl. Drizzle with cooking oil and add the tex mex seasoning. Toss everything together.
Place each wedge on a baking rack or baking sheet in a single layer so that they're not touching eachother. Bake for 40-50 minutes (I baked for 45 mins) or until the outsides are cripsy golden brown.
Leftovers: Potato wedges can be stored in an airtight container in the fridge for up to 4-5 days. But these taste best when hot just out of the oven. When storing leftovers, you can reheat them in the oven to help crispen up.
Soak the potatoes in hot water first. You can use a kettle for this step. This allows the potatoes to release starch which will make them extra crispy.
Use an affordablebaking rack to cook your potatoes. This allows the hot air to circulate around the potatoes as they bake.
If you don’t have a baking rack you can use a baking sheet and flip the potato wedges halfway through baking time.
Scrub the russet potatoes under water first and slice off any bruises or sprouts.
Have your favorite sauces and dips handy for this recipe. Ketchup, sour cream, salsa, and mayo are all great options!