Here I share with you a some game changing tips to getting Oven Baked Potato Wedges that are fresh and crunchy outwardly, yet light and cushy within!
Furthermore, that is what potato wedges are about right? No one needs saturated wedges, there's actually nothing more awful. So it made me think, without a doubt the best way to get firm potato wedges isn't simply utilizing a profound fat fryer? There must be an approach to getting really fresh wedges in the broiler. Well my companions, after much experimentation, and eating such a large number of potatoes to the point I presently resemble a potato, I can securely reveal to you yes. Hand crafted firm broiler heated potato wedges are absolutely a thing.
Here I share with you some essential tips in getting beautifully fleecy, yet decent and crunchy potato wedges.
Also, truly this technique couldn't be simpler.
We should begin with the potato itself will we?
Ingredients
4 medium White Potatoes
1/2 cup / 35g Parmesan, finely grated
2 tbsp Olive Oil
1 heaped tsp Paprika
1 heaped tsp Garlic Powder
1/2 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Cayenne Pepper, or more for spicier wedges!
1/8 tsp Black Pepper
Instructions
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!
Watch me make this recipe!
Notes
a) 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. i.e fluffier insides! It's preferable to allow them to steam until cold or at least completely stops steaming.
b) Spice - 1/4 tsp of Cayenne Pepper will give a gentle kick of spice. Increase for more spice or take out all together if you'd prefer without!
c) Salt - I only use 1/2 tsp of salt in the seasoning because seasoning is always down to preference. However it's difficult to 'taste test' as such when they're raw. Add more after they're cooked if you want them saltier!
d) Space - It's important to space the wedges apart in the oven. If they're too close they will steam instead of bake, therefore turning soggy in the process!
e) Cooking Times - they will vary depending on the size of wedges you end up with. Still flip after 15 mins and from there just be vigilant throughout!
f) Dipping Sauces - Check out my Sour Cream and Chive dip and Homemade Blue Cheese Dip! Or do it the Aussie way and have one pot of sour cream and a second pot of sweet chilli sauce!
g) Calories - Based sharing between 4 people, approx 8 wedges each.
For more detail : http://bit.ly/2XGWIZf
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