oven baked potato wedges

Crispy Oven-Baked Old Bay Potato Wedges (serves 2-4)
adapted from Oh She Glows
- 2 large Yukon Gold Potatoes cut into 1/2-inch (1 cm) wedges
- 1 tablespoon corn starch
- 1/2-1 tablespoon Old Bay Seasoning
- 1 teaspoon dried oregano
- salt and freshly ground pepper, to taste
- 1 tablespoon olive oil
- cooking spray
To serve:
- 2 tablespoons BBQ sauce
- 1 tablespoon sriracha or other hot sauce
Heat oven to 450 F/ 230 C.
Dry potato wedges with a paper towel and place them in a plastic bag (like a large freezer bag).
Put cornstarch, salt and pepper, Old Bay and oregano in the bag, seal it and shake it up until the potatoes are coated evenly.
Pour in olive oil and shake the bag again to coat everything.
Lightly spray the baking tray with a cooking spray. Arrange potato wedges on the tray, allowing enough space between each of them without overlapping.
Bake for 15 minutes , flip each wedge over and bake for another 5-10 minutes until golden brown.
To serve: combine BBQ sauce and hot sauce and mix – serve with potatoes fresh from the oven.