Potato wedges

[wewokahorn]

Any recipes for baked potato wedges? I prefer mine well-seasoned and crisp.

Thanks

 

[kjgirl]

Cut them in even sizes. I usually soak mine in a water bath with a little salt and sugar for 5-10 minutes but it doesn't have to be done. I forget the science behind it but its supposed to make it crispy.

After the water, I dry the potatoes and then toss them in a little extra-virgin olive oil and sprinkle with season salt. Bake at 400 to 425 degrees for about 30-40, i check on them often to flip them over and make sure they don't get over cooked.

 

[someone]

I saw a place that did their fresh cut french fries soaked over night (I think) in water and a splash of vinegar ( it was a couple of glugs based on the amount of potatoes they used) to keep them crisp. Wonder if that might work on wedges?

 

[hookem2102]

- cut potatoes long ways in to wedges roughly the same size
- put them in a zip lock
- pour some olive or grape seed oil over them and shake the bag up
- make a pan like thing out of foil and then line up taters on the 'pan'
- sprinkle the taters with kosher salt, pepper, garlic salt, and paprika...or whatever else you so choose.
- place on the grill till brown.

* I do this when cooking steaks and put the potatoes on when I turn the grill on and just let them sit there while its pre heating. Once hot enough i put the steaks on, by the time they are done the potatoes should be too.

 

[Hornius Emeritus]

I get the frozen ones from Costco. They are the Alexia brand. They come in five pound bags and are pretty much exactly what you would use: potatoes, olive oil, and spices.

They are lish.

 

[brntorng]

From Cook's Illustrated:

Oven Fries

1/2004

Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.

Serves 3 to 4
3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
5 tablespoons vegetable oil or peanut oil
Table salt and ground black pepper


1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.