What’s a burger dinner without french fries?! I’m always in search of french fry recipes and there are so many ways to prepare them. This time around, I made these Crunchy Potato Wedges to serve alongside the All in One Burgers I made. I enjoyed this dish even though I prefer thin, skinny fries instead. I will say that these are hearty fries so a few is more than enough for a serving. What piqued my interest about this recipe is the use of a simple batter and spice blend to season the fries…
French fries typically require cooking twice. The first time is to cook the potato and soften it up a bit and the second time is to get a nice crisp texture and golden color. For these Crunchy Potato Wedges, slice the potatoes and toss them with oil and spices, and then cook in the microwave. (Yes – the microwave!)
Cool the potatoes a bit and then dredge them in a mixture of flour and cornstarch. Then the potatoes get a quick dip in a mixture of buttermilk and baking soda.
After frying, the fries got another toss in seasonings to give them an extra boost of flavor. The result is a super crispy, coated French fry that has a nice spice flavor from the seasonings used. It was a nice change of pace from the usual french fry recipe and it gave me some ideas to use the flour/batter technique with other things!Print
- 4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 3/4 pounds russet potatoes (about 3 large), cut into 1/4 inch wedges
- 1/4 cup vegetable oil, plus more for frying (about 3 quarts)
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- Cut the potatoes evenly: Cut the potatoes into uniform wedges. So they cook evenly and have a consistent texture.
- Dry the potatoes: Before cooking, pat the potato wedges dry with paper towels. Let them air dry for a few hours. This will help to achieve a crispier texture.
- Use a high heat source: Bake or fry the potato wedges in a hot oven (400°F to 450°F) or hot oil (350°F to 375°F). Ensure that they get crispy on the outside.
- Spread the potatoes out: Make sure to spread it out in a single layer, with enough space in between each wedge. It allows for even cooking and crispiness.
- Toss with oil and seasonings: Toss it with oil and seasonings in a bowl before cooking. It ensures that you coat it well.
- Bake or fry in small batches: Cooking the potato wedges in small batches will help to ensure that they cook evenly. and don’t become soggy.
- Flip the wedges during cooking: Halfway through cooking, flip it over. It ensures that both sides are crispy and evenly cooked.
- Serve immediately: Serve it immediately after cooking for the best texture and flavor
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Calories: 175 kcal
- Sugar: 1 g
- Sodium: 53 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 11 mg
Secrets to Extra Crunchiness
A tablespoon of cornstarch acts like magic, absorbing extra moisture and giving the wedges a crunchy texture that’s hard to resist.
Preheating the Baking Sheet
Preheating your baking sheet is like preheating your oven—it’s crucial for immediate cooking and achieving that perfect crunch.
Serving Suggestions to Go With Your Crunchy Potato Wedges
Dips that Complement
Let’s talk dips—ketchup, aioli, ranch, or perhaps a spicy chipotle dip? The world is your oyster when it comes to pairing these delicious wedges.
Side Dish Ideas
Consider complementing your wedges with a side of coleslaw or sautéed vegetables. Or perhaps you can serve them as a side dish to grilled chicken or fish.
Each serving (about 8-10 wedges) packs roughly 200 calories, 10 grams of fat, 28 grams of carbohydrates, and 3 grams of protein. So, it’s delightfully indulgent but not disastrously so!
Storage and Reheating Tips
Place the leftover wedges in an airtight container and store them in the refrigerator for up to 3 days.
If you want to go the freezing route, place them in a single layer on a baking sheet, freeze until solid, and then transfer to a ziplock bag. They can be stored for up to 1 month.
Reheat in a preheated oven at 400°F (200°C) for 10-15 minutes or until hot and crispy. Avoid using a microwave as it can make the wedges soggy.
Common Mistakes to Avoid
- Overcrowding the baking sheet: This creates steam and makes your wedges soggy.
- Using wet potatoes: Always dry your potatoes before seasoning.
- Skipping or skimping on the spice mix: The seasoning brings life to your potato wedges.
Frequently Asked Questions About Crunchy Potato Wedges
The type of potato you use can greatly impact the final outcome of your potato wedges. Russet potatoes are considered the best choice for making it because they have a high starch content, which makes them crispy on the outside and soft on the inside when cooked. This type of potato is also less dense and has a more fluffy texture compared to other potatoes, which makes them ideal for cutting into wedges.
To achieve, it is important to start with properly dried potatoes. This can be done by patting the sliced potatoes with paper towels or leaving them to air dry for a few hours. Additionally, to get the best crispiness, it’s recommended to cook the potato wedges in a high heat source, such as oven-baking or deep-frying. Using a hot oven (400°F to 450°F) or hot oil (350°F to 375°F) will ensure the outside of the potatoes get crispy and the inside remains soft. Another tip is to make sure the potato wedges are spread out in a single layer on the baking sheet or in the frying pan, with enough space in between each wedge, to allow for even cooking and crispiness.
The seasoning options for potato wedges are virtually endless, and it all comes down to personal preference. Some common seasonings include salt, pepper, paprika, garlic powder, and onion powder. These can be mixed with oil before coating the potato wedges, or sprinkled on top after cooking. Fresh herbs, such as rosemary or thyme, can also be added for added flavor. Another option is to try different spice blends, such as Italian herbs, Cajun spices, or chili powder, for a more unique taste. To get the best results, it’s recommended to mix the seasonings with the oil in a bowl, then add the potato wedges and toss until they are evenly coated. This will ensure that the seasonings are evenly distributed on each wedge.