Crispy Potato Wedges


This is one of those recipes that I don’t have exact measurements for. It varies depending on how many potatoes you use and how seasoned you like your wedges. So, feel free to adjust according to your taste. The procedure is a bit different than the usual because you put the prepared wedges into the freezer before cooking. The theory is that the cold helps the potatoes release extra starch (that you drain off), making them crispy when they are cooked. I make these often and love them dipped in ketchup!

Crispy Potato Wedges

• 4 medium to large potatoes
(if using new potatoes, I don’t peel them)
• Olive oil to coat (I often use a flavoured olive oil)
• Salt
• Pepper
• Garlic powder
• ½ tbsp turmeric
• 1 tbsp smoked paprika or paprika
• Additional olive oil

Cut each potato in half and then cut each half into 4 wedges. Place potatoes into a large sealable Ziplock bag. Add to bag enough olive oil to coat potatoes, a good sprinkle of salt, a couple shakes of pepper, 1-2 tsp garlic powder, turmeric (because it’s good for you), and paprika. Seal the bag and massage the potatoes until they are coated. Place bag in the freezer for 30 minutes. Remove from freezer and poke holes into the bottom of the bag with a knife and drain off liquid into sink. On a parchment sheet lined cookie sheet, spread out the wedges and drizzle with additional olive oil. Bake at 400 degrees until brown and cooked through.

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