potato wedges recipe | deep fried & baked potato wedges (2024)

FAQs

How to make the best wedges? ›

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. Roast for 30 mins, turning halfway until golden and crisp.

Wedges should be about 1/2″ thick. If they are cut too thick, they won't crisp up properly. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.

I would say the most practical way is in a toaster oven on a baking sheet covered with foil. Bake at 350 F (177 C) for about 10 minutes, turning once or twice. Keep the wedges separate from each other so that the sides stay crispy.

Right amount of oil.

Too much and it actually makes them soggy. Too little and the seasoning doesn't stick on the wedges and the wedges stick to the baking tray. High(ish) oven helps set that crust extra quickly!

If you do choose a three wedge system, we'd recommend something along the lines of a pitching wedge at 46°, a gap wedge at 52°, and a lob wedge at 58°. This gives you an even 6° gap between clubs, providing all the options you need.

Though largely a matter of both opinion and skill level, the best wedges to carry are the pitching wedge and the sand wedge. A pitching wedge can give you enough distance to get right up to the green from the fairway, and a sand wedge can get you out of tight spots or get you closer to the hole.

A: 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.

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.

Kenji López-Alt in The Food Lab, “a dehydrated layer of gelatinized starch [...,] much like when you fry a french fry.” The clumped starch mixes with the fat—more on that below—to form a “potato-oil paste” that “acts almost like a batter for fried foods, creating an extra layer of crispness as the potatoes roast.”

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Should you boil potatoes before roasting? ›

Boil chunks of potato until they're just tender, toss them none-too-gently with fat (ideally beef drippings) to rough up their surface, then roast them until they're crisp and crackling. The boiling and roughing-up steps are the real keys.

This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water. Not to mention, it speeds up meal prep. Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week.

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

A standard pitching wedge is now normally around 45 degrees, with better players' sets coming in at around 46-47 degrees. During the transition in the '90s, there was an issue with club gapping, as in many cases the wedge setup was potentially 46-56-60.