Potato Wedges RECIPE
Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fleecy on the inside! Furthermore, that is what potato wedges are about right? No one wants soggy wedges, there’s literally nothing worse. So it made me think, surely the best way to get crispy potato wedges isn’t just using a profound fat fryer? There must be a way to getting truly crispy wedges in the stove. Well my friends, after much experimentation, and eating an excessive number of potatoes to the point I presently resemble a potato, I can safely disclose to you yes. Custom made crispy stove baked potato wedges are absolutely a thing. Here I share with you some significant tips in getting gorgeously fleecy, yet pleasant and crunchy potato wedges. What’s more, seriously this technique couldn’t be easier. We should start with the potato itself shall we?
Cutting Potato Wedges
- Start with 4 medium white potatoes. That will serenely nourish around 4 people with 8 stout wedges each.
- Slice them fifty-fifty, place them level side down and make 3 even slices. This will create 8 wedges from every potato.
- For a thicker wedge simply cut the halves into thirds (2 even slices).
- For me, I ALWAYS keep the skins on. They offer a gorgeous flavor and an even more gorgeous surface when they go crispy in the broiler.
- But each to their own!
- Parboiling Potato Wedges
Just like my Goose Fat Roast Potatoes, I always parboil my wedges before they go on the stove. Here’s the reason.. Heating up the potatoes for a short measure of time, literally just 3-4 minutes will assist draw with excursion starch. By drawing out starch you get an a lot fluffier focus after they’re baked. However… After setting them in the water, the wedges will soak up some of the moisture. This is ironically what we don’t need. Potatoes that have a lot of moisture = soggy. So, what to do is after you’ve depleted them, let them sit for at any rate 5 minutes and enable the steam to leave the wedges. This is the moisture that we don’t need escaping the wedges, which is good. Parboil the wedges for a couple of moments to extricate some of the starch, at that point let them steam to evacuate the undesirable water they soaked up in the process.
You with me?
What’s a crispy potato wedge if it’s not bursting with enhance? All things considered, not alright quite honestly.
- Potato Wedge Seasoning
- Garlic Powder
- Cayenne Pepper
- Salt and Black Pepper
Yes, a slim covering of parmesan on your wedges will help with that crispy finish you’re after AND include stacks of flavor in the process. After you’ve let your wedges sit for some time, gives them a shake in the colander just to harsh the edges (unpleasant edges = additional crispiness) at that point join with Olive Oil and your seasonings. Space them evenly apart on a stove plate and whack them in the broiler until they look a little something like this..
Easy Dipping Sauces for Potato Wedges
- Sour Cream and Chive
- Blue Cheese Dip
- Sriracha Lime Mayo
- Roasted Garlic Aioli
When I spent 2 years in Australia it became evident that the main plunging sauces for potato wedges were sweet bean stew sauce and sour cream. Hello, it kinda worked! So there we have it folks! Your idiot proof direction to amazing broiler baked potato wedges. A couple of simple but pivotal steps really have the effect in getting flavorsome, feathery and crispy potato wedges!Print
Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are crispy and crunchy on the outside, yet light and fleecy on the inside! Furthermore, that is what potato wedges are about right? No one wants soggy wedges, there’s literally nothing worse. So it made me think, surely the best way to get crispy potato wedges isn’t just using a profound fat fryer? There must be a way to getting truly crispy wedges in the stove.
- 1/2 tsp Dried Thyme
- 2 tbsp Olive Oil
- 1 heaped tsp Paprika
- 1/4 tsp Cayenne Pepper, or more for spicier wedges!
- 4 medium White Potatoes
- 1/2 tsp Salt
- 1/8 tsp Black Pepper
- 1/2 cup / 35g Parmesan, finely grated
- 1 heaped tsp Garlic Powder
- Slice your potatoes into 8 equal wedge shapes. I find this easiest by slicing in half, then slicing those in half, and finally slicing in half again.
- Pop in a pot of cold water with a pinch of salt and bring to boil for 3-4 minutes. You should only just be able to slice with a knife. Any longer and they’re over boiled.
- Drain and give them a shake in the colander to rough the edges. Sit and rest to steam for at least 5 minutes.
- Meanwhile, in a small bowl combine your Olive Oil, Paprika, Garlic Powder, Cayenne Pepper, Thyme, Salt and Black Pepper and preheat the oven to 200c/390f.
- Combine your wedges with the oil seasoning, mix to fully coat, then pour in your Parmesan and mix again.
- Spray or lightly oil an oven tray and evenly space out your wedges. Use 2 trays if you have to.
- Bake for 25-30mins or until golden brown on the outside. Flip once after 15 mins.
- Enjoy hot with your favourite dip!
Steam – Allowing the wedges to sit whilst the steam is released is an important step. After being parboiled they will have taken on unwanted moisture. The steam is merely that unwanted moisture leaving the wedges.
- Category: SIDE DISH
Keywords: Potato Wedges RECIPE