Perfect Potato Wedges

I grew up on those battered, deep-fried jo-jo potatoes from gas stations. When I was just knee-high to a grasshopper, my Me-maw and I would walk down to the convenience store by her house, get a couple of "snack packs" (fried chicken, jo-jo taters, and a biscuit), and walk to a nearby park for a picnic. She watched me during the summer while my parents worked, and we did this little picnic ritual a few times a month.

I don't miss the fried chicken one bit, but I could still go for a jo-jo tater. I'm not too picky about the oil my food is cooked in, so I could still eat them if I wanted to. But I'm certain one tater is, like, five million calories. I even feel guilty when I fry potatoes at home, knowing that I have a perfectly good oven that makes taters way healthier. But oven-roasted potatoes never quite had the same crispy magic ... until now.

I've discovered the best recipe for roasted potatoes — the Smoky Potato Wedges from The Complete Guide to Vegan Food Substitutions:

Look at the crispiness on those taters! I won't give away all the secrets of the recipe because you need to buy Celine and Joni's awesome book for yourself, but I will tell you that coating the wedges in starch before baking is the key to a crispy crust. They call for potato starch in the book, but I've never seen that around here, so I substituted cornstarch with beautiful results. I'll never need another recipe for roasted potatoes.