I suppose I could have just called these “Easy Oven Fries,” but that’s so bland and generic and easily passed over. But throw in the word “Wicked,” and I may just grab some more attention! Of course they’re not wicked in the “Wicked Witch of the West” sense. But rather wicked good and easy to prepare. The secret is par-cooking the potato wedges in the microwave for 10 minutes. They crisp up in the oven in about half an hour, without drying out. For some extra indulgence, toss them with a little truffle oil before serving or a few pinches of fresh herbs. Or, if you’re like my children…just dunk them in a mound of ketchup. Now THAT is wicked good eating!1 ½ pounds russet or Yukon gold potatoes, peeled, cut into wedges
3 TBS vegetable oil or olive oil
½ tsp. salt
Freshly ground black pepper
Heat oven to 450º. Place potatoes in a microwave-safe rectangular pan (ideally potatoes should fit in one layer) and cover with plastic wrap. Poke a few holes in the plastic. Cook in microwave on high for 10 minutes. Carefully remove plastic wrap (there will be a good deal of steam and the potatoes will be very hot!). Drain potatoes briefly on some paper towels to remove any excess moisture.
Line a jelly roll pan with non-stick foil (or alternatively, spray with non-stick spray). Transfer potatoes to pan. Toss with oil, salt and pepper. Bake in oven until crispy golden, turning occasionally, about 20 to 30 minutes.
Serves: 4
TIME SAVING TIPS:
Fries can be fully cooked and refrigerated ahead of time. Reheat in microwave or in a 325º oven for about 30 minutes, loosely covered with foil.
Dinner Is Served 