Crispy Baked Potato Wedges Recipe:- There is no need to pre-soak or parboil the potatoes in order to make crispy garlic baked potato wedges. These wedges have a soft texture on the inside and a crunchy texture on the exterior. They have a good kick of garlic and parmesan cheese.
Crispy Garlic Baked Potato Wedges that are packed with a wide variety of delicious tastes. Wedge dishes are the ideal appetiser or snack, and they are just as popular as french fries.
Store-bought wedges are not nearly as good as those that you make yourself. Here is a step-by-step guide that will show you how to create them in the convenience of your own kitchen!
Crispy Baked Potato Wedges Recipe
baked potato wedges
When I first started the process of preparing wedges, the one thing that I found particularly intimidating was figuring out how to chop potatoes into the ideal shape of wedges. On top of that, getting them crispy was a challenge. On the other hand, due to the fact that they are so simple to prepare, it is almost the exact opposite!
Paprika, garlic and onion powder, salt, and pepper are the seasonings that make them quite easy to put together in a short amount of time.
Photos that show how to cut the ideal wedge are included in this step-by-step guide.
how to make potato wedges
Around here, wedges are a favourite among the family, but I’m sure that this isn’t the only family that like them. I have a feeling that families on a global or global scale share the same love affair with Baked Potato Wedges that are delicious and crispy.
When you were all reading all of the wonderful reviews that were posted on my recipe for Crispy Sweet Potato Wedges with Garlic Avocado Aioli this week, you were all wishing that you had some wedges that were both crisp and crunchy. with most cases, the wedges that we put together are the Smoky Mexican Beef Wedges, which are essentially wedges that have been smothered with tacos.
In light of the fact that the majority of you have also been writing in after tasting the Crispy Garlic Butter Parmesan Smashed Potatoes, it was appropriate for those two flavours to be combined in a wedge.When you’ve made potato wedges for the first time, you won’t want to cut fries for the rest of your life.
Because they are baked in the oven, these are significantly quicker and, to a certain extent, healthier than other options.
how to cut wedges
While cutting fries is a lot more difficult, cutting potato wedges is significantly simpler. Take a potato and cut it in half, as shown below. You will have four pieces of potato if you first halve it and then halve each half again.
Add some of your favourite seasonings to them. I prefer to use minced garlic rather than powdered garlic, but you are free to use powdered garlic if you so choose.
Paprika, parsley, and a generous amount of salt are the next ingredients to be added, because, let’s face it, salty potatoes are the best sort of potatoes.
INGREDIENTS
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- 6 large russet potatoes, rinsed
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- 1/4 cup olive oil
- 1 tablespoon minced garlic, (or 3 teaspoons garlic powder)
- 1/2 teaspoon onion powder
- 2 teaspoons salt, (adjust to your tastes)
- 1 teaspoon paprika
- 1/2 teaspoon black cracked pepper
- 2/3 cup finely grated or shredded parmesan cheese, divided
- 2 tablespoons fresh chopped parsley
INSTRUCTIONS
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Preheat oven to 390°F (200°C). Line 2 large baking sheets with parchment paper; set aside.
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Cut each potato in half lengthways, then cut each half in half lengthways again, and then cut each half in half lengthways again until you have 8 wedges. (Make sure they are about the same thickness and size).
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In a small jug, combine the oil, garlic, onion powder, salt, paprika annd pepper. Pour the oil mixture over the potatoes and toss together to coat evenly.
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Arrange potato wedges in a single layer on a large baking tray, skin-sides-down. Sprinkle with half of the parmesan cheese and extra salt if needed.
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Bake for 35 minutes, turning wedges half way through baking time, until golden, crisp and cooked through when tested with a fork.
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Sprinkle with parsley and remaining parmesan cheese to serve.
