Quick, easy, and just a handful of ingredients—these roasted potato wedges are so simple yet so good. The key is to use the salt to draw out the natural water in the potato before adding the seasoning packet. Enjoy these as a snack with your favorite dipping sauce or serve as a side dish to a beef-focused main.
- 6–8 red potatoes, washed and cut into ½-inch thick wedges
- 1 tablespoon mayonnaise
- 1 packet Instant Beef Bone Broth
- Pinch of salt
- Parsley, to serve
Preheat and prep
Move an oven rack to the lowest position (this will ensure the potatoes get a nicely browned.) Preheat oven to 425º. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, add potato wedges and a generous pinch of salt. Let stand 2 minute to draw out the moisture. Add the contents of the broth packet and stir. Add the mayonnaise and stir. The mixture should resemble a thin batter. Stir thoroughly to coat all of the wedges.
Bake and serve
Spacing each wedge at least 2 inches apart, place them on the baking sheet with one potato side down and bake for 18–20 minutes. Do not flip or toss—we want one side to absorb most of the heat.
When the potatoes are done, remove from the oven and use a slotted spatula to lift them off the pan. Serve in a shallow bowl or platter topped with chopped fresh parsley and flaky sea salt.