"Fried" Potato Wedges
Source of Recipe
Modification of a CSO time table at eGullet.org
These are similar to Ann_T's CSO French "Fries", but made with thin-skinned white new potatoes. They come out fluffy inside and crisp and browned outside.
List of Ingredients
New potatoes, peeled (my Grandma Jean would haunt me if I failed to peel a potato) and cut into 1-inch wedges
Place the potato wedges on the baking sheet (I line it with non-stick foil). Drizzle with olive oil and sprinkle with S&P. Toss to coat well.
Set CSO to Bake/Steam 400F. Put baking sheet in CSO and cook for about 40 minutes, checking at 30 minutes. You want them to be browned and a little blistered and crisp. Pierce with a fork to make sure they are tender.