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Categories:Viewed: 114 - Published at: 5 years ago
Ingredients
- 2 russet potatoes, scrubbed well
- 3 tablespoons olive oil
- 1 teaspoon Neely's BBQ seasoning
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon sliced green onions
Method
- Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F.
- Slice each potato into 6 wedges.
- Add the potato wedges to a pot of cold salted water.
- Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes.
- Drain potatoes and add to a large mixing bowl.
- Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper.
- Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them.
- You want the pan to stay as hot as possible.
- This will help to crisp up the potatoes while they roast.
- Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.
- Remove from the oven and toss with fresh herbs.
- Cook's Note: Be careful not to overcook the potatoes when boiling.
- You don't want them to fall apart when you roast them.
- Heating your sheet tray in the oven will promote crispness in your potatoes wedges.
- The potatoes start sizzling and crisping up as soon as they hit the hot pan.
