Crispy roasted potato wedges
Laura in the Kitchen · ♥ 3.3K likes · 90K views · 8 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cut into wedges about three quarters of an inch thick; thinner wedges burn and lose the fluffy interior.
Cutting three-quarter-inch wedges
- salt
Put into a large pot of cold water with a very generous pinch of salt to season the inside.
- 2¼ lb Yukon Gold potatoes
Bring to a rolling boil, about 10 minutes, then boil exactly 5 minutes.
Drain very well in a colander and leave untouched for 10 minutes.
- 4 tbsp light olive oil
Meanwhile put 4 tbsp light olive oil in the pan and heat in the oven at 425 for 10 minutes.
- 1 tsp garlic
- 1 tsp onion
- 1 tsp paprika
- 1 tsp rosemary
Mix 1 tsp each of garlic, onion, paprika and ground rosemary; no more, because spices burn.
Add the spices to the hot oil so they sizzle, add a bit of salt, then add the dry potatoes, roughed up a little for crispy corners, and coat.
Spread in a single layer as best as possible and roast at 425 for 40 to 45 minutes, flipping halfway; use two pans for a larger batch so they roast rather than steam.