The key to the crispiest potato wedges is par-boiling them in water with baking soda, which breaks down the surface and creates a starchy layer that crisps up beautifully in the oven.
The key to the crispiest potato wedges is par-boiling them in water with baking soda, which breaks down the surface and creates a starchy layer that crisps up beautifully in the oven.
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