Crispy Herb-Spiced
Category: Sidekicks
The humble potato doesn't need much convincing to become the best thing on the plate.
These crispy Dill Potato Wedges start with russets cut thick enough to stay fluffy inside while the edges turn golden in the oven. Cowboy Salt®, Cowboy Peppercorn, garlic and onion season the potatoes underneath, while Dill Salt goes on after baking so its bright, herby flavor stays front and center.
They're simple enough to throw beside dinner but good enough to disappear before the main dish does.
Serves: 4
Prep: 15 minutes, plus soaking
Cook: 40–45 minutes
Ingredients
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Texas Salt Co. Cowboy Salt®, adjusted to taste
- ½ teaspoon Texas Salt Co. Cowboy Peppercorn, freshly ground, adjusted to taste
- 1 teaspoon Texas Salt Co. Dill Salt, for finishing
How to Make Them
1. Heat the oven.
Preheat your oven to 425°F.
Line a baking sheet with parchment paper or foil.
2. Cut the potatoes.
Cut the russet potatoes into even wedges, approximately 8 wedges per potato.
Keeping them relatively uniform helps them cook at the same rate.
3. Give them a cold soak.
Place the wedges in a large bowl of ice-cold water and soak for 30 minutes to remove excess starch.
Drain thoroughly and pat the wedges completely dry with paper towels. Don't rush this part—dry potatoes have a much better shot at becoming crispy potatoes.
4. Season.
Place the dried wedges in a large bowl and toss with olive oil, garlic powder, onion powder, Cowboy Salt® and freshly ground Cowboy Peppercorn.
Arrange them in a single layer on the prepared baking sheet, skin-side down.
5. Bake until golden.
Bake for 40–45 minutes, flipping the wedges halfway through cooking, until golden brown and crispy.
6. Bring in the dill.
Remove the wedges from the oven and sprinkle immediately with Texas Salt Co. Dill Salt while they're still hot.
Serve immediately.