Q&A for How to Make Potato Wedges

You can reduce the fat with brief quick cooking first and using only a small amount of oil to coat. Peel the potatoes and place into a pan of cold water. Bring to the boil; once it boils, immediately remove from the heat. Leave to stand for 5 minutes. Drain into a colander. As they cool down, pour 2-3 tablespoons of vegetable oil of choice into a bowl for dipping. When they are cool enough to handle, cut into wedge shapes. Drop the wedges into the bowl of oil and coat with oil. Arrange the wedges across the baking sheet and place into the oven at 400ºF/200ºC and bake for 30 minutes. Halfway through, turn over if wished. Once baked, remove and serve.

The gas number equivalent to 425ºF is Gas Mark 7. It is 220ºC.

Yes.

By baking them long enough at the right temperature. If you're not satisfied with the crispiness when you check on them, leave them in longer and check on them every few minutes until you're satisfied.

You can store the oven baked potato wedges in the freezer or fridge for as long as you prefer until it reaches it's preferred temperature.

You can, but they may become mealy and lose their crispness.

No, You could possibly burn yourself if you try to do that. A simpler way would be to check it with a fork or toothpick to see if the inside is soft and offers no resistance.

They should be alright as long as you refrigerate them. You could also parboil them to allow for crispier cooking and, in that case, they won't turn brown before cooking.

It's up to you. They could be fried, but you could also bake them.

You'll have to experiment to see what tastes best to you; different people like different levels of spiciness. Start with just a little, and gradually increase as necessary with each batch until you've achieved the level you desire. Note that if you do overshoot the mark, you can dip the wedges in plain sour cream, ranch dressing, ketchup, etc. to tone them down.

Yes, you can, just make sure that you don't overdo them to the point where they fall apart.

Yes. Reference Method 1, Step 4.