Whether oven-baked, roasted, or air-fried - potato wedges are a much healthier alternative to French fries and a perfect side dish, snack, or appetizer for any occasion.
Their comforting texture goes well with everything from classic burgers and steaks to juicy kebabs and battered fish. The combination of crispiness on the outside with fluffy softness on the inside is simply irresistible!
Potato wedges can be cooked with various herbs and seasoning combinations, so you can easily play with flavor and heat levels to suit your palette. All in all, potato wedges offer a filling yet healthy option when it comes to side dishes that everyone can appreciate.
This post will go through the key points you need to know to make the best potato wedges. We'll cover how to store, wash, and cut your potatoes into wedges. Plus, it will give you some tips on how to make your baked wedges crispy without adding cornstarch!
Opposite of what you might think, potatoes should never be kept in the refrigerator, as cold temperatures can cause them to spoil quickly. The best place for potatoes is a dark, cool, dry location away from direct sunlight, such as a pantry or shelf.
They should also be stored in a breathable container such as a paper bag or basket where air can circulate and moisture doesn't get trapped. It's also essential to remove any plastic that may have been used when the potatoes were first purchased. These conditions help prevent them from sprouting prematurely and protect their flavor, texture, and nutritional quality.
Additionally, it's wise to check your potato storage periodically to ensure they haven't gone bad or started sprouting. If one of the potatoes in the batch starts sprouting or going bad, it will quickly contaminate the rest, and you will have to get rid of the whole bunch.
If you make potato wedges, you don't want to peel your potatoes and need to leave the skin on. That's why you must properly clean them before cutting and cooking.
Rinse them off lightly with cold water first. This will help remove any surface dirt and potential contaminants. Afterward, scrub the potatoes with a vegetable brush or kitchen sponge and wash away the remaining dirt using warm water. Ensure you thoroughly clean all sides of the potatoes, including the crevices and grooves.
Additionally, consider removing any damaged parts of your potatoes, as these areas can contain potentially harmful contaminants.
Once your potatoes are clean, prepare a cutting board and a sharp knife and start cutting your wedges.
Slice the potato in half lengthwise so that you have two equal halves.
Place one of the halves on its flat side on your cutting board and cut it lengthwise in half again. Do the same to the other half, so you end up with four equal parts.
Cut each of the four parts lengthwise at an angle, and create smaller wedges. You should have eight equal potato wedges.
The trick to making your potato wedges extra crispy is soaking them in salted water before cooking.
Soaking the potatoes for at least 30 minutes, and as long as overnight, will rid them of extra moisture and result in a guaranteed crispy texture no matter what cooking method you choose.