Baking potato wedges is a healthier alternative than frying them in oil. You have two choices when making the wedges: white or sweet potatoes. Regardless of which potato you select, baking the wedges will keep them crispy on the outside and soft in the middle. Convection ovens work differently than traditional appliances: They have built-in fans to circulate hot air. For this reason, there may be a difference in temperature settings or cooking times than what you find with a standard oven.
Preheat the convection oven to 350 degrees Fahrenheit for white potatoes and 450 degrees for sweet.
Wash the potatoes under running water and scrub the surface with a clean abrasive pad.
Slice the potatoes in half, then cut each half section into quarters.
Place the wedges into a large mixing bowl. Add 1/4 cup vegetable or olive oil. Toss the potatoes with the oil to coat each piece.
Spray the surface of a baking tray with vegetable oil. Lay the wedges in a single layer on the tray. Sprinkle salt and pepper over the potatoes.
Bake the white potato wedges for 25 minutes. Cook the sweet potatoes for 10 minutes and then turn them over and bake for an additional 10 minutes. Remove the tray from the oven and serve the wedges.
Things You'll Need
4 large potatoes or 2 lb. sweet potatoes
Abrasive scrubbing pad
Large mixing bowl
1/4 cup vegetable or olive oil
Spray-on vegetable oil
Adding brown sugar to the sweet potatoes will caramelize them. Mix the sugar with the oil prior to tossing the wedges.
Thicker wedges will be tender in the middle and crispy on the outside. Cutting them too thin will make them crunchy.