Potato wedges are a delicious and versatile side dish. Cutting potatoes into wedges is easy and can be done with just a few simple steps. Here’s how to do it:

1. Gather Your Tools

  • Sharp Knife: For cutting.
  • Cutting Board: Provides a stable surface.
  • Potatoes: The vegetables you’ll be cutting.
  • Peeler: Optional, for peeling (if desired).

2. Prepare the Potatoes

  • Wash the Potatoes: Rinse the potatoes under cool water to remove any dirt or residues. Use a brush if necessary to scrub the skin. Pat the potatoes dry with a clean towel.
  • Peel the Potatoes (Optional): If you prefer skinless wedges, use a vegetable peeler to remove the skin. For a more rustic look and extra flavor, you can leave the skin on.

3. Cut the Potatoes into Wedges

  • Cut Off the Ends: Place the potato on the cutting board. Use a sharp knife to slice off the top and bottom ends to create flat surfaces. This helps in cutting the potato more evenly.
  • Cut the Potato in Half: Place the potato flat on the cutting board. Slice it in half lengthwise.
  • Cut into Quarters: Lay each half cut-side down on the cutting board. Slice each half lengthwise again to create quarters.
  • Cut into Wedges: For larger wedges, cut each quarter into 2 or 3 more wedges. Adjust the number of cuts based on the desired size of the wedges. Aim for uniform sizes to ensure even cooking.

4. Season and Cook

  • Season the Wedges: Toss the potato wedges in a bowl with olive oil, salt, pepper, and any other desired seasonings or herbs. Make sure they are evenly coated.
  • Cook the Wedges:
    • Baking: Spread the seasoned wedges in a single layer on a baking sheet. Bake in a preheated oven at 425°F (220°C) for 25-35 minutes, turning halfway through, until they are golden brown and crispy on the outside.
    • Frying: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the wedges in batches until golden brown and crispy. Drain on paper towels and season as desired.

5. Serve and Enjoy

  • Serve: Once cooked, serve the wedges immediately. They can be enjoyed on their own or with dips like ketchup, ranch, or aioli.

Additional Tips

  • Uniform Size: Cutting the wedges to a similar size helps them cook evenly.
  • Soaking: If you prefer extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning and cooking. This helps remove excess starch.

By following these steps, you’ll be able to cut potatoes into delicious wedges ready for baking or frying. Enjoy them as a satisfying side dish or snack!