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.
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.