I love potato wedges and I don’t exaggerate when I’m saying this. The soft smooth texture inside, covered by a crunchy layer on the outside is so appealing for me. I’ve tried different ways to make potato wedges and finally I’ve discovered the best one. I want to share the recipe with you.
I made this recipe a few times before writing this post. Let’s say that I was aiming for consistent results and not an excuse to have potato wedges 3-4 times in a row. Using the same amount of ingredients, you can make 4 side dishes or 2 mains. We had the potatoes as mains, with some grated cheese on top.
For this recipe I’ve used fine cornmeal because it was the one that I had at home. I imagine the other two types of cornmeal: medium and coarse will give extra crunchiness. Keep that in mind if you are buying the cornmeal specifically for this recipe.
Ingredients for 4 side-dishes:
– 750g potatoes
– 1 heaped spoon of cornmeal
– 1 tsp paprika
– white pepper
– 3 spoons of oil
Pre heat the oven at 200 C or 180 C fan.
Wash and cut the potatoes in big slices, pat them dry if they are too wet. In a bag, pour the oil, the spices and the cornmeal. Seal the bag and shake it until all the ingredients are incorporated. It should take less than a minute. Open the bag and toss in all the potatoes. Seal the bag and start shaking it until all the sides of the potatoes are coated with the oily mixture.
Place the potatoes in a baking tray or use a frying pan as I did. Bake the potatoes for around 45 minutes. Shake the tray or stir with a spoon twice, so they don’t catch the bottom of the pan.
Take the potato wedges out of the oven and enjoy them.
Because they are baked they are a healthier option, relatively low in fat and very easy to make too. Do you like Potato wedges?