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Ingredients
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Potatoes
Toppings
Method
Preparation
- 1
Prep the Potatoes
Wash and scrub the Yukon Gold potatoes thoroughly. Cut them into evenly sized wedges, about 1 inch thick.
- 2
Boil the Potatoes
Place the potato wedges in a large pot and cover them with cold water. Add 1 tsp of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and let them simmer for about 10 minutes until slightly tender but still firm.
- 3
Drain and Dry
Drain the potatoes in a colander and let them sit for about 5 minutes to dry out. This step is crucial for achieving crispiness.
Cooking
- 4
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 5
Season the Potatoes
In a large bowl, toss the dried potato wedges with olive oil, black pepper, and the remaining salt, ensuring that each piece is evenly coated.
- 6
Arrange on Baking Sheet
Spread the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper. Make sure not to overcrowd the pan.
- 7
Bake
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the potatoes are golden brown and crispy.
Serving
- 8
Add Toppings
Once the potatoes are crispy, remove them from the oven and immediately sprinkle with shaved Parmesan cheese and chopped fresh parsley.
- 9
Serve Hot
Serve the crispy patatas hot, as a delicious side or snack.
