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1
Clean potatoes well and remove any bruised or pitted sections. Don't remove skin.
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2
Slice potatoes in half, then in thirds to create wedges.
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3
Soak potatoes in a large bowl of water for at least a half hour and up to two hours. This helps eliminate some of the starch. NOTE: You can skip this step if time is an issue, but they always come out better for me when I soak them for awhile.
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4
Preheat oven 475u00b0F.
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5
Place wedges on ungreased cookie sheet with skin side down.
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6
Sprinkle on salt, Old Bay seasoning, and top with chopped fresh dill (if using).
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7
Flip potatoes over onto one side.
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8
Bake potatoes 30-45 minutes at 475F or until golden and bubbly on outside, tender on inside. (Flip onto other side after 15-20 minutes of cooking.).
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9
Note: Be sure that potatoes are brown and crispy before removing from oven. I've found that it's hard to overcook these, but easy to undercook.
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10
Topping suggestions: ketchup, dijon mustard, ranch dressing, sour cream, barbeque sauce, or honey-mustard. (You can add extra salt if that's what you like).
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11
Enjoy these as you would french fries without all the grease and sodium!
