Ultimate Oven Baked Potato Wedges

You know, we always have potatoes around, right? Boiling, mashing, steaming, frying – we've done it all. But let's be honest, on their own, they can be a bit, well, dull. They're not terrible; they're just not very thrilling.

Today, the aim is to inject a bit of pizzazz into these potatoes. The plan involves rummaging through their kitchen for fundamental ingredients to transform these potatoes into something truly exceptional, which has been coined as "the ultimate potato wedges" by the one-pot chef.

To kick things off, hefty, fist sized potatoes are best. It's better to go big when making wedges. Smaller ones can result in those tiny, uninspiring pieces. Cut each potato in half lengthwise, then place them flat on the board. Now, it's time to create those diagonal cuts – this way, you get about four wedges from each potato. Keep them slightly thick; too thick and they won't cook through easily.

Oh, and make sure they're all roughly the same size. Uniformity matters! You don't want some wedges cooking too quickly while others lag behind. So, that's the size we're aiming for. Four potatoes is a goodly amount to start with for a decent batch of wedges.

The next step is to transfer these wedges into a generously sized bowl, allowing ample space for the forthcoming preparation. While the potato wedges rest, check around for appropriate seasonings.

In a small measuring jug (or any small bowl), you'll want to add about half a cup of good ol' olive oil – nothing fancy, just your regular variety. Now, the fun part – the seasonings. A tablespoon of dried garlic powder, a tablespoon of mixed dried Italian herbs – the kind with parsley, thyme, oregano, rosemary, and basil. Use your favorites or a combination; it's your call.

For that smoky, barbecue, bacon-like vibe, add a tablespoon of smoked paprika. The aroma alone is heavenly. Sprinkle in a teaspoon of salt and some freshly grated black pepper for a kick. Now, here's the optional one: parmesan cheese. But not the fresh, grated kind; we're talking about the powdered stuff that you'd typically use on pasta. It's a great alternative. Put in just under half a cup.

Stir it all together with a spoon until everything's nicely combined. Now, comes the fun part. Drizzle this flavor-packed olive oil mix over your potato wedges. Make sure you get every last drop – these flavors are amazing. It's about to get a bit messy, but it's worth it.

Time to get your hands in there. Gently toss the wedges until every single one is coated in that fantastic blend of oil, herbs, spices, and cheese. You'll see them take on that classic golden-brown hue. The herbs are evenly distributed, and the aroma is just fantastic.

Once your hands are all oiled up (pun intended), it's time to transfer these wedges onto a tray. And here's a pro tip: place them with the skin side down. This way, they'll be surrounded by hot air in the oven, ensuring even cooking. Plus, it lets the cut sides crisp up beautifully. If they lie on a cut side, they can stick and not cook properly. So, balance them on their skin side – it makes a world of difference. Now let's get these in the oven!

Preheat your oven to 200 degrees Celsius (around 400 degrees Fahrenheit) and let them bake for about 45 to 50 minutes. You'll know they're ready when they're soft inside and beautifully crisp and golden on the outside.

And, voilà, fresh out of the oven, our potato wedges look absolutely irresistible. You can test their readiness by poking them with a fork – they should be soft inside, like mashed potatoes. But if you press them gently with your finger, you'll feel how perfectly cooked they are.

Serve these up right away – toss them in a big bowl to share with your friends. Include some dipping sauces, like sour cream and sweet chili sauce. Of course, barbecue sauce or ketchup will do just fine, too.

Can you contain your excitement? It's time to dig in and savor these delicious wedges. With this recipe, there's no reason for a dull potato side dish ever again. Enjoy!