CRISPY BAKED POTATO WEDGES
These are wedges of potatoes, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants. They are usually seasoned with a variety of spices, commonly paprika, salt and pepper.
Everyone loves crispy potato wedges.
Ingredients:
Potatoes, scrubbed clean & washed - 3 (medium)
Olive oil - 2 tablespoons
Garlic powder - 2 teaspoons
Onion powder - 2 teaspoons
Paprika powder - 1 teaspoon
red chilli flakes - 1 teaspoon
Salt - 1 teaspoon
Freshly ground black pepper
Method of Preparation:
Preheat the oven to 400 degrees Fahrenheit and line a large, baking sheet with parchment paper.
Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (so that we will get 8 wedges per potato; make sure they are about the same thickness and size).
Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
Drain the potatoes and lightly pat them dry.
In another bowl mix all the ingredients except potato together. To this mixture add the potatoes & coat them well with the mixture. Then arrange them in even columns across the pan so each wedge has a cut side against the pan.
Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes
Crispy Potato wedges are now ready to serve. Serve while hot with sauce of your choice.
***Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
Everyone loves crispy potato wedges.
Ingredients:
Olive oil - 2 tablespoons
Garlic powder - 2 teaspoons
Onion powder - 2 teaspoons
Paprika powder - 1 teaspoon
red chilli flakes - 1 teaspoon
Salt - 1 teaspoon
Freshly ground black pepper
Method of Preparation:
Preheat the oven to 400 degrees Fahrenheit and line a large, baking sheet with parchment paper.
Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (so that we will get 8 wedges per potato; make sure they are about the same thickness and size).
Place the sliced potatoes into a large bowl and cover them with hot water. Let them soak for 10 minutes.
Drain the potatoes and lightly pat them dry.
In another bowl mix all the ingredients except potato together. To this mixture add the potatoes & coat them well with the mixture. Then arrange them in even columns across the pan so each wedge has a cut side against the pan.
Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). Arrange them in an even layer and return the pan to the oven.
Bake until the wedges are deeply golden, crisp and easily pierced through by a fork, about 25 to 30 more minutes
Crispy Potato wedges are now ready to serve. Serve while hot with sauce of your choice.
***Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
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