If you have one, a nonstick baking sheet works really well here. Baked potato wedges do have a tendency to stick to the pan, which can be annoying. The nonstick baking sheet not only helps with sticking, the darker finish helps them brown a little more. If you don’t have a nonstick baking sheet, you will still be okay if you use a pan that’s heavier duty.
To prevent as much sticking as we can, we do two things: first, the cut potato wedges are soaked in hot water for 10 minutes, removing starch. Second, we use a good amount of olive oil (about 1 tablespoon per potato). Some is spread onto the baking sheet and the rest is tossed with the soaked and dried potatoes.
4 large baking potatoes, unpeeled
4 tablespoons (60 ml) olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon finishing salt, like Maldon Sea Salt (optional)
Heat the oven to 400 degrees F. Evenly coat a large baking sheet with 1 tablespoon of the olive oil.
Scrub and rinse potatoes then cut each potato into 6 long wedges and add to a large bowl. Cover potatoes with hot water and soak for 10 minutes. Drain potatoes, spread out onto a clean dish towel and pat very dry.
Dry the bowl the potatoes were soaking in, add potatoes back to the bowl and toss with remaining 3 tablespoons of olive oil, salt, pepper, and rosemary. Spread the potatoes in a single layer, cut side down on the baking sheet.
Bake the potatoes, turning once after 20 minutes, until lightly browned, crisp on the outside, and tender inside; 35 to 45 minutes. Sprinkle with a little extra salt (if desired) and serve.