Crispy Oven Potato Wedges
These Crispy Oven Potato Wedges blew my mind, and I guarantee you won’t regret making them when you try them! This method I’m sharing with you is one I’ve never tried before, and I bet neither have you.
The host served these crispiest potato wedges ever at a recent dinner party that had everyone continuously asking for more. Once dinner was over, I asked her what she did to make the wedges so crispy. And, of course, I have to share it with you guys!
Wedges Vs Fries – What’s better
This is a hot debate. Each is very tasty and lovely.
In my opinion, making fries at home (unless you have a countertop deep fryer, which I don’t think many do) never really turn out the way you want.
A bag of frozen fries just ever really hit the spot either. Potato wedges just always turn out better.
When you think about it, a potato wedge has more potato in it, which means it can stay in the oven longer, not dry out while getting crispy. They have more surface area than a fry, making roast in the oven a no brainer. And lastly they are just easier to cut.
Why are they so crispy?
There are a few reasons as to why these potatoes are so damn crispy.
The key ingredients here are the rice flour and the cornmeal. Rice flour has this incredible way of getting crispy and staying crispy. It binds with the water and oil, creating this thin crispy batter that when cooked, coates the potatoes in a crusty, thin layer.
Heating your pan up in the oven is also a great way to get the perfect crunch.
Tips For Nailing These Potato Wedges.
- Don’t overcrowd your roasting pan. This will cause the potatoes to steam rather than roast. It’s better to use two pans if needed..
- Flip the wedges halfway through! Make sure you use a metal spatula as some wedges may stick to the bottom of the pan, but don’t stress.
- Using parchment paper on the pan would make it easier to clean up; however, I do find the flavour slightly better when vegetables are roasted directly on the metal pan. It’s a small compromise.
Other recipes to check out!
Pastry Tomato and Cheddar Tarts
Ingredients:
- 4 Russet Potatoes cut into wedges
- 1/2 cup Olive oil
- 1/2 cup Water
- 2 tbsp Rice Flour
- 1 1/2 tsp salt
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1 tsp Chilli Powder
- 1 tsp Cornmeal optional
Instructions:
- Preheat the oven to 425 F. Place your baking sheet into the oven to heat up.
- Into a large mixing bowl add 4 russet potatoes cut into wedges.
- Into a smaller bowl, combine ½ cup olive oil, ½ cup water, 2 tbsp rice flour, 1 ½ tsp kosher salt, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chilli powder and 1 tsp cornmeal. Mix well and pour over your potatoes.
- Pour your potatoes onto a pan (make sure to not overcrowd) and roast for 35 min. After 35 min flip and roast for another 15 until golden brown. Remove from the oven and serve with your dip/sauce pf choice.
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