Rosemary Baked Potato Wedges

Tips on how to make oven-baked potato wedges that are completely browned and crisp on the skin and tender on the within. Jump to the Baked Potato Wedges Recipe

Rosemary Baked Potato Wedges

Adam and I’ve a battle occurring. It’s about potatoes. You see, every time we’re within the grocery retailer I attain for candy potatoes with the only real function of creating these baked sweet potato fries. He, then again, reaches for normal potatoes so we will make roasted potato wedges. In fact, neither of us thoughts who wins — we love each choices. Click on over right here to see our favorite baked French Fries recipe (skinny fries, not wedges).

How To Make Roasted Potato Wedges That Don’t Stick To The Pan

We’ve been making a model of those oven fries for fairly a while now. Over time, we’ve realized just a few methods for making one of the best.

Some of the vital points we’ve had when baking potato wedges is that they follow the pan. Being compelled to slowly peel potato wedges out of your baking sheet isn’t any enjoyable.

How To Make Roasted Potato Wedges So They Don't StickHow To Make Roasted Potato Wedges So They Don't Stick

Methods We’ve Tried to Forestall Potato Wedges From Sticking

It’s fairly frequent for oven fries to stay to the pan you might be roasting them on. Listed below are just a few methods we’ve examined to forestall it:

  • Use parchment paper — This works, however the potatoes don’t brown as properly.
  • Add fats (like olive oil) on to the pan — Including a few of the fats (in our case, that’s olive oil) to the pan as a substitute of tossing with the potatoes works rather well.
  • Soak in sizzling water — Soaking the wedges in water removes a few of the potato starch, which is what causes the sticking.
  • Use a heavy nonstick baking sheet — That is our favourite trick. Utilizing a heavy nonstick baking sheet actually helps — in case you have one, we suggest it.

In our recipe under, we’ve mixed just a few of the methods above in hopes that you just received’t end up slowly peeling roasted potato wedges out of your baking sheet.

Right here’s What We Do

We soak the wedges in sizzling water for 10 minutes — you may thank Cook’s Illustrated for that tip. Subsequent, we dry them very properly and toss them with some olive oil and seasonings. Then, earlier than tossing onto the baking sheet, we add somewhat additional olive oil to the pan itself.

Tricks We've Tried to Prevent StickingTricks We've Tried to Prevent Sticking

The wedges are baked in a sizzling oven for 20 minutes or so, turned and positioned again into the oven till evenly browned, crisp on the skin and tender inside. They’re able to be dunked into your favourite dipping sauce like this homemade ketchup or our creamy honey mustard sauce.

Listed below are just a few extra of our favourite potato recipes:

  • Strive our favorite mashed potatoes. Study which potatoes to make use of and tips on how to prepare dinner them in order that they’re creamy and scrumptious.
  • Our easy potato salad recipe is one among our hottest potato recipes. It has so many rave evaluations.
  • For those who love oven fries, then I wager you’re keen on tater tots, too. Right here’s our homemade tater tots recipe (they’re simpler to make than you would possibly assume).
  • These roasted fingerling potatoes are smoky, creamy, and completely golden brown. Plus, we serve them with a ridiculously tasty potato salad impressed dipping sauce.

Recipe up to date, initially posted March 2014. Since posting this in 2014, now we have tweaked the recipe to be extra clear. – Adam and Joanne

Rosemary Baked Potato Wedges

  • PREP 20mins
  • COOK 50mins
  • TOTAL 1hr 10mins

Oven-baked potato wedges which are completely browned and crisp on the skin and tender on the within. When you’ve got one, a nonstick baking sheet works rather well right here. Baked potato wedges have a tendency to stay to the pan, which could be annoying. The nonstick baking sheet not solely helps to forestall sticking, however the darker end additionally helps them brown somewhat extra. For those who don’t have a nonstick baking sheet, you’ll nonetheless be okay for those who use a pan that’s heavier responsibility.

To forestall as a lot sticking as we will, we do two issues: first, the reduce potato wedges are soaked in sizzling water for 10 minutes, eradicating starch. Second, we use a great quantity of olive oil (about one tablespoon per potato). Among the oil goes onto the baking sheet, and the remaining will get tossed with the soaked and dried potatoes.

Makes roughly 6 servings

You Will Want

4 giant baking potatoes, unpeeled

4 tablespoons (60 ml) olive oil

1/2 teaspoon positive sea salt

1/2 teaspoon recent floor black pepper

1 tablespoon minced recent rosemary leaves or 1 teaspoon dried rosemary

Pinch ending salt, like flaky sea salt, optionally available

Instructions

    Warmth the oven to 400° Fahrenheit. Evenly coat a big baking sheet with one tablespoon of olive oil.

    Scrub and rinse potatoes, then reduce every potato into six lengthy wedges and add them to a big bowl. Cowl the potatoes with sizzling water and soak them for 10 minutes. Drain the potatoes, unfold them onto a clear dish towel, and pat dry.

    Dry the bowl the potatoes have been soaking in, add potatoes again to the bowl and toss with the remaining three tablespoons of olive oil, salt, pepper, and rosemary.

    Unfold the potatoes in a single layer, cut-side down on the baking sheet.

    Bake the potatoes, turning as soon as after 20 minutes, till evenly browned, crisp on the skin, and tender inside; 35 to 45 minutes. Sprinkle with somewhat additional salt (if desired) and serve.

Adam and Joanne’s Suggestions

  • Diet Information: The diet information offered under are estimates. We’ve used the USDA database to calculate approximate values.

For those who make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste

Diet Per Serving: Serving Measurement 1/6 of recipe (about 4 wedges) / Energy 270 / Protein 5 g / Carbohydrate 43 g / Dietary Fiber 6 g / Complete Sugars 2 g / Complete Fats 9 g / Saturated Fats 1 g / Ldl cholesterol 0 mg / Sodium 403 mg

AUTHOR: Adam and Joanne Gallagher

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