New This Month

Potato Wedges

Serve these thick-cut oven-roasted fries alongside our Pulled-Pork Sandwiches.

  • Servings: 6

Photography: ANN STRATTON

Source: Martha Stewart Living, January 2007


  • 4 medium russet potatoes (about 2 pounds total), peeled and cut into 3/4-inch-thick wedges
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon coarse salt


  1. Preheat oven to 500 degrees. Toss potatoes with oil and salt in a large bowl. Arrange in a single layer on a rimmed baking sheet. Roast, turning once, until tender and slightly browned, 20 to 24 minutes.

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