Potato Wedges
Yield 3 servings
Print
Pin Recipe
Description
These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Kosher, Pareve
Ingredients
- 3 medium-sized (1/2 Lb) potatoes (ideally Yukon Gold or Russets), washed and dried
- 1 tablespoon salt
- 3 tablespoons 45 ml olive oil
- 2 Tablespoons (20 grams) cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- *Optional* 1/2 teaspoon chili flakes
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F/200°C.
- Slice the potatoes into half first, then slice each half lengthwise, into equally sized wedges.
- Place potatoes in a large pot of salted water, and cover. Bring to the boil; cook for 15-20 minutes or until fork-tender. Drain. Let them cool until they can be handled safely.
- In a small bowl mix olive oil and cornstarch until you reach a consistency of thick honey.
- Mix in paprika, garlic powder, onion powder, chili flakes, salt, and pepper.
- Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan.
- Drizzle with the olive oil mixture and then toss everything together to coat.
- Bake for 35 – 40 minutes, turning the wedges over halfway through. Don’t pull them out of the oven too early- they should be deeply golden.
- Serve with your favorite condiments.
Tried this recipe? Tag@mamalivingabroad