Crispy Potatoes Wedges
By Mrs. Canadian Renegade
I'm a sucker for roasted root vegetables. I'm also a sucker for a good French fry. One day, I had a serious craving for potato wedges which, I think, fits snuggly between roasted vegetables and french fries. Since I try to cook everything from scratch, I found myself frantically searching for a quick and easy recipe to satisfy my craving. I managed to find a video but it was missing a pile of information like quantities, oven temperature, and baking time. Time to improvise.
I took about seven red potatoes and sliced them into, you guessed it wedges. Then, I parboiled them by adding them to boiling water for about 3 - 4 minutes. Once done, I transferred them into a colander to cool. When they're (mostly) done steaming I tossed them in a bowl with some light olive oil and spices then laid them in a single layer on a baking tray covered in parchment. I cracked some coarse sea salt on top and sprinkled on some parmesan cheese and threw those bad boys in the oven. Half way through baking, I flipped them and sprinkled more parmesan on the other side.
I decided my temperature and cook time by what was already in the oven. Lucky for me, it worked out perfectly. I think the key to making them soft on the inside and crunchy on the outside is parboiling. These wedges were so delicious there were none left over. I ended up making a second batch for lunch the following day and I am fairly certain that my daughter ate her weight in wedges. Long after everyone left the table she was still picking away at the serving bowl.
Crispy Potato Wedges
Ingredients:
7 Medium red potatoes, diced with skin on
2 tsp Paprika
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Thyme
1/8 Cayenne pepper
1/4 tsp Ground black pepper
Coarse sea salt to taste
Parmesan Cheese
Method:
Preheat oven to 400°F
Slice potatoes into wedges while bringing a pot of water to boil. Use a ladle to transfer the potatoes into the boiling water and then them cook for roughly three to four minutes. Drain the potatoes into a colander. While the potatoes are cooling mix your spices. Transfer cooled potatoes into a large mixing bowl and drizzle with roughly one tablespoon of light olive oil. Sprinkle half your spice mix onto the wedges and stir lightly. Add the second half of the spices and stir again. This will help spread the seasoning more evenly. Place the wedges in a single layer on a baking sheet covered in parchment paper and sprinkle with cracked sea salt and parmesan cheese. Bake for 12 minutes then flip and top with another dash of parmesan. Return to the oven for another 12 - 15 minutes until they've turned slightly brown.
Serve. Devour.
