Potato Wedges

Ingredients

• 2 Russet Potatoes / 6 Yukon Golds (400g)
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tsp baking soda
• 1 tsp salt

Directions

• Preheat oven to 425 degrees
• Cut potatoes in into quarters, then 2-3 more times (8-12 wedges)
• Rinse in water a few times until it is not cloudy
• Add ice and vinegar and let it rest for 20 minutes
• Boil a pot of water
• Remove any remaining ice
• Toss in boiling water for 3 minutes (soften edges for texture)
• Spin dry in salad spinner
• Toss into bowl with oil
• Add dry ingredients and toss again
• Spread on parchment paper on a bake sheet
• Bake for 30-35 minutes