How to get delicious and crispy potato wedges?

Bes

Bes

Bes

Soldato
Joined
18 Oct 2002
Posts
7,318
Location
Melbourne
Hi,

I am going to try my hand at some potato wedges tomorrow.

Usually when I make them, the result is something that is lacking crunch and a crisp exterior. My usual method is:

Slice potatoes
Part- boil (10 mins or less)
coat in olive oil, pepper, and a decent amount of salt
Cook in the oven as hot as possible until ready

Any tips to improve? I have heard using goose fat can work well, anything else I should consider?

Thanks
 
Russinating said:
With baked potatoes I stab the skin all over with a fork and rub in oil and salt by hand. I'm sure a similar method would work for wedges!

Edit: Why boil?
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Otherwise the potatoes will burn on the outside before they cook on the inside I think. Also it is supposed to make the surface of the potato crispen up better.
 
Bes said:
Otherwise the potatoes will burn on the outside before they cook on the inside I think. Also it is supposed to make the surface of the potato crispen up better.
Click to expand...

True, but you could just cook at a lower heat? I'm just thinking of how I do a crispy baked potato but on a smaller scale, same rules apply surely? And you definitely don't boil a baked potato first :p
 
*chuckles at the idea of "fluffing" potatos*

I never used to par-boil mine, jsut oil, leave skins on, salt, chinese 5 spice and set the oven to "holocaust" always made them damn nice
 
don't boil them first :(

I do mine in a deep heavy based tray, stick it on the hob with a little duck fat, let the fat heat up first then add the wedges, let them brown, season (salt and cracked black pepper), then stick them in the oven for an hour or so, keep an eye on them as i'm not sure about the exact time in a home oven, i do mine in a commercial fan oven and they take about 3/4 hour, they come out nice and crispy too.
 
1. Cut potato into wedges
2. Pat dry with tea-towel/kitchen towel etc
3. Sprinkle with plenty of salt + seasoning of choice
4. Drizzle with olive oil
5. Bake until crispy

Always works a treat for me!
 
OCdude said:
1. Cut potato into wedges
2. Pat dry with tea-towel/kitchen towel etc
3. Sprinkle with plenty of salt + seasoning of choice
4. Drizzle with olive oil
5. Bake until crispy

Always works a treat for me!
Click to expand...

Same here. Boiling them beforehand does work, but it's more for roast potatoes, wedges seem to turn out better without. As long as you cook them for long enough they will crisp up either way.
 
Considering you want the consistency if a decent roast potato anyway (fluffy inside, crispy outside), why would you not cook them in a similar way? :confused:

[1] Soak in cold water for at least 1hr; the longer the better. This gets rid of the starch and will help them be more fluffy inside when cooked.
[2] Preheat your oven on max, stick a tray in there to warm up.
[3] Drain potatoes.
[4] Parboil for 5-10mins in fresh, well-salted water.
[5] Drain, leave in pan to dry a bit in the heat. Pat dry in a tea towel.
[6] Toss around in a bowl with plenty of olive oil and some cayenne/paprika (or rosemary). I always add a couple of whole cloves of garlic, slightly crushed but with the skin still on so it doesnt burn in the oven.
[7] Season with plenty of salt, and pepper.
[8] Chuck the whole lot on your tray (including garlic). Stick in the oven and turn it down to ~200c.

With the oven on hot to start with you'll get the crispy surface but without burning. Leave them in for about 30mins.

I tried quite a few methods (including frying them first etc.) but this one by far produces the best results.
 
Scam said:
Considering you want the consistency if a decent roast potato anyway (fluffy inside, crispy outside), why would you not cook them in a similar way? :confused:
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I'm actually not sure... It just works for me that way. Wedges and roast potatoes to me both have quite different textures, wedges shouldn't be as fluffy. Although I guess it's just down to personal taste!! :p
 
I always mix my salt perrper ect in a bowl with some flour before coating the wedges. The flour will really crisp up in the oven without the need for loads of goose fat if you want to take a slightly healthier option.
 
Don't boil. Keep lower temp first, when almost done, increase the temp as high as possible.

Also, stop eating till tomorrow makes everything delicious
 
Scam said:
Considering you want the consistency if a decent roast potato anyway (fluffy inside, crispy outside), why would you not cook them in a similar way? :confused:
Click to expand...

I wouldn't say they're exactly the same texture really. I wouldn't want them particularly fluffy inside. Plus they're generally smaller than roast potatoes and therefore don't really need blanching/parboiling IMO!
 
I Don't boil them first.

Slice.
Toss (hehe I said toss) with seasoning (salt, pepper, herbs and paprika) and oil.
Put onto a tray.
Into a preheated oven at ~200
Cook till golden and crisp, turning ocasionally.
 
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