What To Know
- Place the potato wedges in a large bowl of cold water for at least 30 minutes.
- In a large bowl, combine the potato wedges with olive oil, salt, black pepper, and any other desired seasonings (such as garlic powder, paprika, or chili flakes).
- Potato wedges are a versatile dish that can be enjoyed on their own or as a side to a variety of meals.
Craving a crispy, golden-brown side dish that will elevate any meal? Look no further than potato wedges! With our step-by-step guide inspired by BBC Good Food, you’ll master the art of creating irresistible potato wedges that will become a staple in your culinary repertoire.
Selecting the Perfect Potatoes
The foundation of great potato wedges lies in choosing the right potatoes. Opt for starchy varieties like Maris Piper or King Edward, which will hold their shape well during cooking. Avoid waxy potatoes like Charlotte, as they tend to break down more easily.
Preparing the Potatoes
1. Wash and peel: Thoroughly wash the potatoes and peel them if desired.
2. Cut into wedges: Using a sharp knife, cut the potatoes into even-sized wedges. Aim for wedges that are about 2 inches wide at the base and 4 inches long.
3. Soak in cold water: Place the potato wedges in a large bowl of cold water for at least 30 minutes. This will help remove excess starch and promote crispiness.
Seasoning the Wedges
1. Dry the potatoes: After soaking, drain the potato wedges and pat them dry with paper towels. This will help the seasonings adhere better.
2. Season generously: In a large bowl, combine the potato wedges with olive oil, salt, black pepper, and any other desired seasonings (such as garlic powder, paprika, or chili flakes). Toss to coat evenly.
Cooking the Wedges
1. Preheat the oven: Preheat your oven to 200°C (180°C fan-forced).
2. Spread on a baking sheet: Spread the potato wedges on a large baking sheet lined with parchment paper. Avoid overcrowding the pan, as this will prevent them from cooking evenly.
3. Roast for 25-30 minutes: Roast the potato wedges for 25-30 minutes, or until they are golden-brown and crispy. Flip the wedges halfway through cooking to ensure even browning.
Serving Suggestions
Potato wedges are a versatile dish that can be enjoyed on their own or as a side to a variety of meals. Here are a few serving suggestions:
- As a side dish: Serve potato wedges alongside grilled meats, fish, or poultry.
- As an appetizer: Sprinkle potato wedges with grated Parmesan cheese and serve with a dipping sauce of your choice.
- As a snack: Potato wedges make a satisfying and portable snack.
Variations
1. Garlic and herb wedges: Add minced garlic and dried herbs (such as rosemary, thyme, or oregano) to the seasoning mixture.
2. Spicy wedges: Season the potato wedges with chili powder, cayenne pepper, or paprika for a spicy kick.
3. Cheesy wedges: Sprinkle grated cheddar cheese over the potato wedges before roasting.
Tips for Crispy Wedges
- Use a sharp knife: A sharp knife will ensure clean cuts and prevent the potato wedges from crumbling.
- Don’t overcrowd the pan: Overcrowding the baking sheet will prevent the potato wedges from cooking evenly and becoming crispy.
- Flip the wedges: Flipping the potato wedges halfway through cooking will ensure even browning and crispiness on all sides.
- Serve immediately: Potato wedges are best enjoyed hot and crispy. Serve them immediately after roasting.
What People Want to Know
Q: Can I use other types of potatoes to make potato wedges?
A: Yes, you can use other types of potatoes, but starchy varieties like Maris Piper or King Edward will hold their shape better and produce crispier wedges.
Q: How can I make sure my potato wedges are extra crispy?
A: To achieve extra crispy wedges, make sure to soak them in cold water before seasoning and roasting. This will help remove excess starch, which can make the wedges soggy.
Q: Can I freeze potato wedges?
A: Yes, you can freeze potato wedges before roasting. Place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and freeze for up to 3 months. When ready to cook, thaw the potato wedges overnight in the refrigerator and roast as directed.
