Potato Wedges

[cobra kid]

We have a quantity of red spuds left over and I'm wanting to "experiment" with wedges.

Any interesting fancy ways of doing them??

[HD Adam]

Not sure you can make them fancy tbh.

If I do them, I bake the spuds first early on & let them cool.

Cut them into wedges then deep fry in the oil of your choice at 375f.
You could coat them with rice flour or cornmeal for extra crunch.

Nice & crispy on the outside & nice & fluffy inside.

Dust with whatever takes your fancy & same for the dip.
That's where it gets fancier. The wedge is just the vehicle.

[Gluggy]

Could have a go at doing them takeaway style, they are cut into roastie sized chunks, par boiled (maybe), coated in various spices and then dunked in the fryer.

[FunkyNige]

We just cut the potatoes into wedges, put them in a bowl with some oil and either paprika or herbs (Rosemary, Thyme, etc. depending on what they're going with), mix them all up and stick them on a baking tray in the over for 30 minutes.

[Bill]

FunkyNige said:

We just cut the potatoes into wedges, put them in a bowl with some oil and either paprika or herbs (Rosemary, Thyme, etc. depending on what they're going with), mix them all up and stick them on a baking tray in the over for 30 minutes.

This. Plus garlic obvs! Make it a hot oven though.

[AlvinSultana]

What we call goose fat chips.

Skin on, cut into big chunky wedges, par boiled, then roasted with plenty of goose fat.

Lashed with all, some, or none of the following; depending on the mood and the other ingredients on the plate.

Rosemary / garlic / chilli / sea salt / vinegar.

[devnull]

Or of course a take on dirty fries and cover them in what you fancy - cheese, chilli, both!

[cobra kid]

Thanks one and all.

[tedmus]

Ground, toasted cumin seeds, finely chopped fresh mint, salt, pepper and olive oil. Mix through the wedges and roast. Really good.