These potato wedges are crispy, golden and delicious. In terms of flavouring you can be really creative. Here I brushed them with a mixture of olive oil, salt, cayenne pepper and paprika to give them a spicy, smoky flavour. They are the perfect side dish easily adjustable to fit whatever else you are cooking. Photos updated November 30th, 2020.
I will admit something now that usually shocks people, I don’t really like potatoes. But they have no flavour, what’s to hate you might say. Well exactly, they taste of nothing and the texture is just mushy for the lack of a better word. Although saying that I don’t like potatoes might be an exaggeration, I just don’t like boiled potatoes because they are boring and the texture is weird. They look like you have to chew them but you could just crush them with your tongue, that confuses my palate. I don’t mind when the potatoes are mashed, because that is mushy to begin with, or they have a firm texture such as fries, patatas bravas or potato wedges. I love potato wedges, because I can flavour them however I want and they are crispy and firm without being fried.
Potato wedges were something I experimented with a lot, trying to find the best method to get them crispy without turning them into coal. It is so easy to burn one side whilst the rest is not fully cooked. Well, some irregularities in colour cannot be helped as potatoes aren’t uniform in size and shape. Maybe you have had the same problems and this could help you make delicious potato wedges. You don’t have to flavour them the way I did it. You could use all sorts of different spices and herbs, although you may want to sprinkle those on top of the potatoes shortly before they have finished baking as you will otherwise burn them. Take this method/recipe and really adjust it to taste.
Some Flavouring Ideas:
• Spicy Potato Wedges: mix salt, cayenne pepper, paprika, chili powder (optional) to taste into the oil
• Garlic Potato Wedges: add garlic powder with salt and pepper to taste to the oil
• Barbecue Potato Wedges: mix barbecue sauce with the oil, salt and pepper to taste
• Cheesy Potato Wedges: sprinkle some parmesan over the potato wedges after you have brushed them the oil
• When using herbs sprinkle them over the potatoes when they have almost finish cooking, use a little oil to make them stick, to keep them from burning
• Make use of spice blends (cajun, pinchito, kebab, and so on) you like
Baked Potato Wedges:
• 10 medium sized waxy potatoes
• ¼ cup of oil (olive oil, sunflower oil)
• 1 tsp salt
• any additional flavourings you like
1. Peel and quarter the potatoes and let them soak in a bowl of water for 15-30 minutes. The longer you drain the potatoes the crispier they will be.
2. Preheat the oven to 220°C and set some baking parchment on a baking sheet. Spray the baking parchment with a little baking spray.
3. Mix the oil with some salt and any other you might like.
4. Drain the potatoes and dry them off, removing as much potato starch as possible. Place potato wedges on the baking sheet without touching and brush them with the flavoured oil.
5. Bake the potato wedges for 15 minutes before flipping them and baking them for another 15 minutes until golden.