Not once, but twice.

Who doesn’t love potatoes?! Whether fried, baked, boiled or steamed. There is a potato wedges recipe for everyone. I searched for a recipe that was better for you but still had the crunch as their deep fried version. That’s why these crunchy twice cooked potato wedges are awesome.

Often it’s potato fries – also known as French fries, hot chips, chips – that are a popular accompaniment when dining out at cafes and restaurants. They make a great, but definitely not to have every day. Let’s be honest… they’re not the healthiest! Although I’m sure a few people would disagree, their waistline wouldn’t. They are something you eat out as most people don’t have a deep fryer. So I searched for a healthier alternative and found this recipe. The best thing about these potato wedges is that the jacket or skin is left on. The potato skin contributes to around one-third of the fibre content of the potato, and around 30-40% of the potassium, vitamin B and vitamin C. (source: SpudLite.com.au)

Firstly, I like to make potato wedges rather than fries as it’s easier and quicker. There are also health benefits of eating the potato jacket. Here are some nutritional facts I bet you didn’t know about the humble potato. Did you know that if you only eat the flesh but none of the skin, an average-sized baked potato will give you about 145 calories, 3 grams of protein, 34 grams of mostly complex carbohydrates and significant amounts of potassium, vitamin C, vitamin B-6, niacin and thiamine. For about another 15 calories, eating the skin provides you with an extra 1 gram of protein, another 3 grams of carbohydrates and a higher concentration of most of the vitamins and minerals. Potato skins are particularly rich in iron and potassium with an average-sized whole baked potato providing approximately 70 percent more iron and 35 percent more potassium than a peeled one. [source: livestrong.com]

Potato wedges, like their potato fries cousin, are best when they are soft inside and crunchy on the outside. The extra time and effort needed with this recipe is well worth it. Give it a go and see the end result!

Crunchy Twice Cooked Wedges

An alternative to deep fried potato fries, this oven baked wedges recipe is worth the extra time and effort. You'll have a bowl full of wedges that are soft inside and crunchy on the outside.

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Prep Time 25 minutes mins

Cook Time 28 minutes mins

Total Time 53 minutes mins

Servings 6 people

Ingredients

 

• 1 kg potatoes
• olive oil
• salt & pepper
• potato seasoning, (Optional)

Instructions

 

• Preheat oven to 200 degrees.
• Wash the potatoes under running water to remove all dirt. Peel and slice into wedges.
• Let the potato sit in water for at least 20 minutes if not more. This is in order to remove the starch and make it nice and crisps.
• In a large saucepan, heat water with a bit of salt and cook the potatoes till a skewer goes through half way. About 7-8 minutes.
• Drain and set them to dry on a kitchen towel.
• Once the potatoes are dry, put them into a bowl and sprinkle with enough olive oil that when you toss them together the oil covers the wedges without drowning them. At this point, sprinkle your favourite potato seasoning or just leave the wedges plain with some salt and pepper.
• Spread them out evenly on a large baking tray and bake for 20 minutes or until brown and crisp.

Notes

• Rather than store-bought potato seasonings, you can sprinkle the wedges with the following combinations before baking for a different variation.
  • Rosemary, salt, pepper and paprika
  • Parmesan cheese & garlic salt
• Serve as is, with tomato sauce or a combination of sour cream topped with sweet chilli sauce.
• To save time, cut and soak the potatoes in the morning so they are ready to go into the pot to parboil for dinner.