Potato Wedges Recipe | The Gracious Pantry | Healthy Potato Recipes (2024)

FAQs

Why are my potato wedges not crispy? ›

Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.

Potatoes that have too much moisture = soggy. So, what to do is after you've drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges.

Potato wedges are normally thick chunks of potatoes with the skin left on one side . They are normally spiced and seasoned too and are normally oven baked . Where as French fries are peeled potatoes cut to a much thinner width , which in turn are normally fried ( hence the name French fires ) .

If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.

If you want to prepare your potatoes later after you have cut them soaking them in cold water will keep them from turning brown. Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch.

Here's the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

If you're reheating potato wedges that have been stored in the fridge, place them on a baking tray into a very HOT oven and cook until they crisp up again.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!

Do you peel the skin off potato wedges? ›

Whatever you do, don't peel them! The potato skins help them become really crisp in the oven. Next, season the potato wedges. Place them in a large bowl with the garlic powder, onion powder, paprika, and salt.

Potato wedges, a part of American cuisine, are a variation of French fries.

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

Other names

In some regions of the United States, particularly Idaho, Oregon, Washington, Montana, Minnesota, Nebraska, Northern Utah, Northeast Ohio, and Wisconsin, a popular variation of potato wedges are known as jojos.

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.