How to Prepare Perfect Crispy Potato Wedges

Crispy Potato Wedges. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They're the perfect homemade solution any time the French fry craving strikes. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.

Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed! Crispy Garlic Baked Potato Wedges with so many amazing flavours. Just as popular as fries, wedges are the perfect appetizer or snack!. You can have Crispy Potato Wedges using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crispy Potato Wedges

1. It's 1 kg of potatoes washed.
2. You need 2 tbsp of sea salt.
3. It's of enough water to cover potatoes.
4. Prepare 4 springs of rosemary.
5. It's 2 tbsp of baking powder.

The best crispy potato wedges you'll ever eat! Lightly seasoned with lemon and paprika, then oven-baked to perfect crispiness… there really is nothing better! If there's one thing I LOVE, it's a crispy potato wedge… especially when it's dunked in sweet chilli sauce and sour cream. How to make perfect crispy potato wedges… Firstly, make sure you use quality potatoes.

Crispy Potato Wedges instructions

1. Peel and wedge (8pieces) / french potatoes. Rub with lemon juice and freeze till rock hard..
2. Place potatoes in a pot, add water and bring to boil and simmer for 20 minutes. Drain and cover with fresh water till the top. Gentle is the only way they arent going to fall apart. You may cut larger fries but not too large..
3. Add the rest of ingredients and let sit for 2-3 hours on the counter top..
4. Drain and air dry for about an hour or less. Then fry for 7 minutes a few at a time as to not overcrowd the deep fryer..
5. Drain from oil, cool and you could fry it right away for 15 minutes or freeze a batch so you can have french fries any time. When you do fry them, you will know they are ready when the bubbles in the oil starts to calm down a little and the fries are floating around..

Most floury/waxy potato type would work for this recipe. Potato wedges can be cooked with skin on or off. Wash the potatoes well to get rid of dirt. Peel skin off if desired but this is not necessary. Cut the potatoes into even wedges as this allows them to.