Learn how to make the crispiest baked potato wedges, that taste better than the deep-fried version. 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.
Ingredients used to make crispy baked potato wedges:
Don't you love recipes that call for just the very basics? This is one such recipe. We will need the following ingredients, all of which are pantry staples:
- Russet potatoes (8-10)
- Table salt or kosher salt
- Olive oil - Use a good quality olive oil (doesn't have to be extra virgin)
- Garlic - These will be used to both infuse the oilive oil and to use as a seasoning at the end of the recipe.
- Baking soda - baking soda is used to break down the potatoes, which will help them in acheiving the crispiness that we need!
How to make oven-baked crispy potato wedges?
Potato wedges can be made by par-boiling potatoes in salted water, brushing oil overn them, and then finishing them in the oven. This is the traditional way to make baked potato wedges. However, we're going to make them extra crispy by using baking soda while par-boiling them.
The crunch on these crispy potatoes 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 - causing the pectin in the potatoes to break down.
Garlic-infused oil is added to the cooked potatoes, and then the potatoes wedges are '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.
How to add flavour to these potato wedges:
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 garlic. In order to ensure the garlic is not burnt to a crisp in the oven, it is strained, and the wedges are baked in the infused oil.
The strained sauteed garlic is 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!
You might also like these easy potato-based sides:
The Crispiest Baked Potato Wedges
- Pre-heat your oven to 350°F (190°C).
- Clean, and pat dry the potatoes. Leave the skins on, and cut them into quarters or six pieces.
- In a large pot, add 6 cups of water and bring to a boil. Add the salt, the potatoes and the baking soda. Let the potatoes cook for 10 minutes, until a skewer goes into the potato easily. The potatoes should be tender, but not too soft.
- Drain the water and keep the potatoes aside.
- In a saucepan, heat the olive oil and add the chopped garlic and sage (sage is optional). Saute the garlic until the garlic starts to brown. Turn off the heat.
- Strain the oil usig a fine mesh strainer and pour the oil over the potatoes. Keep the garlic aside for later.
- Cover the potatoes with a lid, 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 40-45 minutes on 190 C, flipping them over once halfway through.
- Once baked, take out the wedges and toss them with the reserved garlic and serve. Optionally, garnish with fresh parsley.
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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