Delicious potato wedges, baked to perfection, as the perfect side for your burgers or nuggets…
It has been very difficult for me to get back to this space as much as I can, but after reading a lot of lovely comments on how this blog gives them motivation to cook, I feel it is not just for me to stay away from this space. So whenever I can, I will come and peak in with new content, whenever I can and redoing some of the old content too. I am still working on getting back myself into track after having completely derailed and it hasn’t been easy. Anyway, mentally I haven’t been in a position to be jotting down much. I have been feeling very stuck up and it is reflecting in every aspect of my life. Slowly and steadily, I am trying to work around to get myself out of the rut and one thing my concentration needs to be is on this blog. In Sha Allah, with time…
Coming to the recipe, anything with potatoes are always a winner. Whether it is a simple mashed potatoes or a complicated shepherd’s pie, it would just disappear without much complaint. It is such a charming ingredient that I really don’t know much of people who don’t like it. Hehe… one of the easiest way is to enjoy it as fries or as these wedges. What is the difference between both? Fries is shaped long while wedges look more like elongated triangles. Usually, fries are deep fried – making it more of a guilty pleasure – while wedges are usually baked, more than fried. It is so easy to make as well – cut the potatoes as wedges, soak them into hot salted water, season them to your liking, bake them and enjoy them… Each time I bake these, they just disappear as soon as it comes out of the oven. It is clearly a winner all the time. Moving onto the recipe…
Baked Potato Wedges
Ingredients
- 3 large potatoes Russet prefered
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper powder
- 1 tsp mixed fine herbs refer notes
- Salt to taste
- Olive oil as needed
Instructions
- Preheat your oven to 200 degrees. Line a large square pan with parchment paper.
- Wash and scrub the potatoes well, removing any dirt that may be on the skin.
- Chop them into as closely as possible, to equal wedge shapes, to ensure that they cook properly when baked.
- In a large bowl, fill up hot water with sufficient salt. Drop in the wedges and leave it for 10 minutes, soaked properly.
- Mix the spices in a bowl along with a little salt.
- Drain the potato wedges and add into the spice bowl. Toss the whole bowl to let it coat the potatoes properly.
- Drizzle some olive oil and toss again. Now spread out on the prepared sheet.
- Bake for 25 minutes. Flip the wedges and bake for another 25 to 30 minutes till it is crispy and done.
- Serve hot.