russet potatoes recipe
- The Best russet potatoes recipe
- Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce
The Best russet potatoes recipe
Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce
Crispy golden wedges of russet potatoes baked to perfection, paired with a simple garlic tomato sauce for a comforting, one-pan meal that’s easy to make and full of flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F (220°C). Cut russet potatoes into 1-inch wedges and pat dry with a paper towel to ensure crispiness. -
2
Toss wedges with olive oil, salt, and black pepper until evenly coated. -
3
Arrange wedges in a single layer on a baking sheet, leaving space between them for crisping. -
4
Bake for 20 minutes, then flip wedges and bake another 10–15 minutes until golden and tender. -
5
While potatoes bake, melt butter in a saucepan over medium heat. Add minced garlic, oregano, salt, and pepper; simmer for 1 minute. -
6
Pour tomato sauce into the pan and simmer for 3–5 minutes until slightly thickened. Stir in the garlic mixture. -
7
Serve hot wedges topped with garlic tomato sauce. -
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🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Oven-safe baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Baked Russet Potato Wedges with Garlic Tomato Sauce
How do I know if russet potatoes are ripe enough to use?
Russet potatoes are best when firm to the touch and slightly bumpy, with a dry skin. Avoid soft or mushy potatoes—they’ll turn gummy when cooked. If you can’t check firmness, look for a uniform color and avoid any with greenish spots (a sign of sprouting).
Can I substitute another potato type for russets in this recipe?
For a creamier texture, use Yukon Golds. For a crispier skin, try waxy potatoes like red potatoes. But russets are ideal for this recipe because they hold their shape and absorb flavors well.
Why should I parboil the potatoes before baking?
Parboiling removes excess moisture, helping them crisp up faster and stay tender inside. It also prevents a soggy crust. Just boil until slightly tender (about 10–12 minutes), then drain and dry before baking.
How long should I bake the potatoes until they’re done?
Bake at 400°F (200°C) for 45–55 minutes, depending on size. They’re done when the skin is golden and the interior is soft when pierced with a fork. Overbaking can dry them out, so check early.
What if I don’t have an oven? Can I cook these potatoes another way?
Yes! Boil them first (15–20 minutes until tender), then pan-fry with butter and herbs until crispy. You can also microwave them in a single layer with a paper towel for 5–7 minutes, flipping halfway.
