Potatoes often get a bad wrap. For years I shyed away from eating potatoes because I thought they were just too high in starch/carbs and thus fattening.
Surprisingly, the attitude towards potatoes is changing. Potatoes, although high is carbs, are also high in valuable fiber and nutrients and there are ways to reduce the starch. One way to reduce the starch is to soak your potato slices in cold water and reduce the amount of oil when cooking.
There’s something comforting golden roasted potatoes coming out of the oven or air-fryer. The smell alone makes the kitchen feel warm and inviting. Whether you’re serving them with roasted veggies, a hearty salad, or a weekend meal, roasted russet potato wedges never disappoint. They’re simple, satisfying, and just plain delicious.
If you’ve ever craved that perfect roasted potato — crispy on the outside, soft and fluffy on the inside — this recipe is for you. Russet potatoes are ideal for wedges because their starchy texture gives you that irresistible crunch when roasted just right. The secret? Soak, dry, and a hot oven. That’s it!!
