Sea Salt and Black Pepper Roasted Potato Wedges
Potatoes are a beloved staple in my household, just as they are for many families. As a kid, a plate of stir-fried potato shreds was all I needed for a satisfying meal, and to this day, potatoes and tomatoes are always kept on hand for quick, comforting potato-tomato stew on days we don’t feel like grocery shopping. My daughter loves potatoes just as much as I do: a pack of fries and an ice cream is all it takes to make her happy when we go out.
When hot weather makes leaving the house unbearable and she craves fries, she never throws a tantrum to demand an immediate trip. Instead, she’ll ask politely, “Mom, can we go get fries when it cools down?” I spotted the leftover red-fleshed potatoes I bought earlier in our vegetable basket — these starchy, fluffy potatoes taste delicious no matter how you prepare them. “How about we make baked potato wedges instead? They’re just as good as fries,” I suggested, and she jumped up and down with excitement.
These sea salt roasted potato wedges come together in minutes with just a few simple steps: wash, cut, toss, and bake. Since they’re not deep-fried, you can enjoy them freely without worrying about weight gain.
Ingredients
red-skinned baby potatoes
1280g
cracked black pepper
to taste
rose sea salt
to taste
corn oil
to taste
Instructions
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Step 1
Prepare all the ingredients. I bought red-skinned baby potatoes from Yunnan — these small potatoes are wonderfully floury and starchy. If you can't find them, use regular potatoes instead; yellow-fleshed ones are best. White-fleshed potatoes contain too much moisture and are better suited for stir-frying into shreds or blanching for cold salads.
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Step 2
Peel the baby potatoes and cut each one into four wedges. Place them directly into a resealable bag for easy seasoning mixing. They weighed 1280g before peeling and exactly 1000g after peeling. If that seems like too much, you can reduce the quantity. I used up all the ones I had left at home — they make a great snack or side dish either way.
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Step 3
Add freshly ground sea salt, freshly ground cracked black pepper, and an appropriate amount of corn oil. Adjust the quantities to your own taste. You can also add cumin powder, chili powder, five-spice powder, and so on.
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Step 4
Seal the bag tightly and shake it back and forth so the potatoes are evenly coated with the seasonings. You can also gently rub the bag to help the flavors absorb.
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Step 5
Transfer the seasoned potatoes into a deep baking pan. If the quantity is small, a regular baking tray will work just fine.
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Step 6
No need to preheat the oven. Place the baking tray on the bottom rack and bake at 200°C for 30 minutes, flipping the potatoes halfway through. When baking ends, the potato wedges will be cooked but won't yet have crispy edges — I put them back in for another 5 minutes until the edges turned golden and crispy. Then they're ready to eat. Be careful, the freshly roasted wedges are very hot!
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Step 7
Finished dish photo
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Step 8
Finished dish photo
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Step 9
Finished dish photo
