What better than crunchy, crispy potato wedges to satisfy those fast-food cravings? These baked potato wedges are low on the guilt-factor, high on crunch and packed with flavor!
So I’ve been a quest to learn how to make crispy baked potatoes, because, why let those tubers take a wade in a big vat of oil when an oven can achieve the same effect ? After some passable attempts at crisping up potatoes in the oven, I came across the genius that is the website Serious Eats , which had the answer – apparently, it’s all about the science, silly. Baked potatoes an be crisped up without any added cornstarch or egg whites (which a lot of recipes recommend). And making them is simple enough, you may be tempted to have only these baked potato wedges for dinner (true story!). These are a huge hit with my son, needless to say!
This is one of those times when the pictures really don’t do much justice to the food itself. The crunch on these wedges needs to be heard to be believed. The crunch is achieved by cooking the potatoes in water to which baking soda is added. By adding baking soda to the water, the pH level of the water goes up and causes the pectin in the potatoes to break down. The potatoes wedges are then ‘roughed up’, or tossed roughly in a bowl, giving them a mushy exterior. And that’s the secret to the crunch right there – once baked, the mushy exterior of the potato crisps up beautifully.
What I love is that these wedges are incredibly flavorful. The flavor comes from the oil that is used to coat the wedges, before they get into the oven. The oil is infused with the sage and garlic, by heating the seasonings in the oil. In order to ensure the seasonings are not burnt to a crisp in the oven, they are strained, and the wedges are baked in the infused oil. The strained seasonings are finally tossed with the baked wedges, right at the end. Other seasonings that I’ve tried and love are parsley and red chili flakes. Serve these wedges with your favorite dip or sauces and you’ll never go back mediocre restaurant potato wedges ever again!
- 5 large potatoes, peeled and chopped into large wedges (In Switzerland, try using the potatoes marked for making Rosti, or Russet potatoes)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4-5 cloves of garlic
- a few sage leaves, finely chopped
- Good quality olive oil
- In a large pot, add around a 2 liters of water along with the baking soda and salt and let the water come to a boil. Once the water begins boiling, add the potatoes.
- While the potatoes are boiling, heat a saucepan, add to it a few spoons of olive oil and add the garlic and sage.
- After heating the oil with the sage and garlic for around 3-4 minutes, turn off the heat and strain the oil. Don't discard the garlic and sage. Keep it aside.
- After 5 minutes of boiling the potatoes, turn off the heat. Test the potatoes with a knife to see if they are cooked. They should be just done.
- Drain the water and let the potato wedges cool off for a couple of minutes. Transfer the wedges to a wide bowl and add the infused aromatic oil.
- Roughly toss the potatoes in the oil, making sure the exterior of the potatoes are coated with layer of mash.
- Transfer the potatoes to a greased foil-lined baking sheet, spacing the wedges out.
- In a pre-heated oven, bake the wedges for 45-50 minutes on 200C, flipping them over once at the 20-minute mark.
- Once baked, take out the wedges and toss them with the reserved aromatics and serve.
2. You could use any combination of seasonings, I personally like using garlic, sage, parsley and red chili flakes.
3. I baked the potato wedges until they are just crispy, you could continue baking them for another 20 minutes longer if you like the wedges to brown even more.
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