Crispiest Baked Potato Wedges

Short and sweet– I got tired of people always promising recipes of crispy baked this — crunchy baked that — only to try it out and get the same ehhhhh results. Problem solved!

A quick and easy recipe that will give you the crispiest baked wedges that you’ve ever had. The secret is quite literally in the sauce.

The idea for these came from my die-hard love for battered fries. You know the ones. You’re at a restaurant and they bring you the fries that have perfectly steamed, fluffy inside, crunchy on the outside french fries with that special extra something. Odds are, they are battered. If you don’t want to fool with that at home, or don’t want the couple extra calories from deep-frying, this is going to be your new best friend.

The secret to crispy baked fries is to coat them with seasoned fine panko crumbs using a bit of Southern gold as the binder– Good ol’ Paula’s butter. Just a bit. Enough to coat the fries and attach the crumbs.

I’ve been playing around with these, and have had great success with all kinds of great seasonings for some variation.

“Honey. We have to make fries again because I have a couple other seasoning ideas.” — Sounds like a good enough reason to me.