June 9, 2011

You know that baking potato wedges instead of frying is way healthier.  But when you do, your fries often develop thick, chewy crusts.  For perfect oven fires, soak the potato wedges in hot water for 10 minutes before baking.  Pat them dry then bake as usual.  Water removes some of the spuds’ surface sugars to ensure a crispy texture.


Comments are closed.