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Crispy Potato Wedges

 Crispy Potato Wedges

Happy National French Fry Day! (And if you’re reading this on any day other than July 13, then happy whatever day it is! But really… shouldn’t every day be national french fry day?! I vote yes.)

Let’s be honest. Every once in a while, we all crave that perfect batch of Crispy Potato Wedges. When you get that perfect combination of crispiness, heat, and seasoning, it’s really hard to say no! In fact, when I was pregnant with both of my girls, I’d crave a good batch of potato wedges so much that, I’d make them on an almost weekly basis! (What can I say… pregnant women love carbs!)

I never quite got them exactly how I wanted though… until now! A couple weeks ago I asked my followers on Instagram to share their tried and true tips for getting the perfect Crispy Potato Wedges. And man, did they deliver! I tried a few different techniques, and have compiled what I believe to be THE ABSOLUTE PERFECT CRISPY POTATO WEDGES!! Enjoy!

Don’t forget to tag me on Instagram or Facebook, if you make any of my recipes, including this one!

Crispy Potato Wedges

1 large baking potato

Chosen Foods avocado oil*

Sea Salt

Seasoning of choice (I like Trader Joe’s Everything but the Bagel Spice)

Preheat your oven to 450 degrees (425 if using a convection oven). Slice your potato vertically. Turn both halves face down on your cutting board. Cut into wedges. Soak cut potato pieces in a bowl of cold water while the oven finishes heating up.

Once your oven is heated, removed potato slices from water and pat dry. Grease your baking sheet with avocado oil. Arrange wedges on baking sheet, making sure they don’t touch each other. Rub each wedge (top and bottom) with a small amount of avocado oil, and top with a sprinkle of sea salt. Bale for 20 minutes, then remove from oven and flip. Bake for an additional 10-15 minutes until desired crispness is reached! You can then top with your seasoning of choice or serve as is. Enjoy!

*Use code milknhoney20 for 20% off on


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