Suzannah Gerber

Potato Wedges

Preparation info
    • Difficulty

      Easy

Appears in
Plant-Based Gourmet
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About

Ingredients

  • 2 large russet potatoes (skin kept on), cut into 8 or more wedges
  • 4 cups salt water (4 teaspoons

Method

  1. Preheat oven to 450°F.
  2. Soak the potato wedges in the salt water for 15 minutes, then remove and pat down with a dish towel to dry thoroughly. Let stand on a clean dishrag for 2 to 3 minutes to further air-dry.
  3. Combine the avocado oil with all