5 tips to master Crispy Potato Wedges in the oven
26.6 هزار بار بازدید -
5 سال پیش
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What makes potato wedges so great is that stark contrast from the crispy exterior, to the fluffy interior, which you won't get in with thinner cut fries. I have five tips for you to take your roasted potato wedge game to the next level.
FULL RECIPE BELOW
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-- CRISPY POTATO WEDGES w Lemon Herb Dipping Sauce --
Ingredients:
- 2 lbs (~1 kg) yukon gold potatoes (4-5 large yukon potatoes) (non-negotiable)
- Coarse Kosher Salt - 1-2 TBSP per gallon of water (10 g per liter)
Spice Oil
- 1 tbsp vegetable oil (14g)
- 2 tsp cayenne pepper (8g)
- 2 tsp cumin (8g)
- 2 tsp smoked paprika (8g)
Yogurt Herb Sauce
- 1/2 cup Plain nonfat yogurt (~120 g)
- 2 tsp lemon zest (5g)
- 1/2 lemon juice
- Fresh parsley, minced
- Salt, to taste
- Fresh cracked pepper, to taste
Method:
1. Preheat your oven to 450 degrees F (232 C)
2. Add 6 cups of water and 1 TBSP of salt to a pot and bring it to a boil.
3. Meanwhile, cut the Yukon gold potatoes into wedges. Once the water has boiled, add the potatoes and cook until fork-tender. Boiling the potatoes in the saltwater helps soften the potato's pectin and salt diffuses throughout providing evening seasoning. Drain the potatoes in a colander and let sit while you prepare the spice oil.
4. Heat the vegetable oil or peanut oil with the spices over medium heat stirring constantly for 2 minutes. This will release the volatile oils in the spices increasing flavor. Be careful not to burn! If they do burn start over because the bitterness will be really strong.
5. Add the tender potatoes and spice oil to a bowl and toss to mix. Do not be afraid to mix these thoroughly until a slight slurry forms. This will give you better crispiness.
6. Transfer the potatoes to a baking sheet and evenly space them out so they are not touching each other. This is important! If the potatoes are touching each other the water won't have room to evaporate and brown.
7. Roast the potatoes for 20-25 minutes until a crust has developed. Flip the potatoes once and let roast for another 20-30 minutes until they are deep golden brown and crispy all over.
8. While roasting, prepare the yogurt herb sauce by mixing the plain yogurt, lemon juice, zest, fresh parsley, salt, and fresh cracked pepper.
9. Serve the potatoes immediately dipping in the yogurt herb sauce.
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OTHER DETAILS
Final sources used:
- Salt, Fat, Acid, Heat by Samin Nosrat
- https://www.seriouseats.com/recipes/2...
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #PotatoWedges #RoastedVegetables
What makes potato wedges so great is that stark contrast from the crispy exterior, to the fluffy interior, which you won't get in with thinner cut fries. I have five tips for you to take your roasted potato wedge game to the next level.
FULL RECIPE BELOW
-------------------------------------------------------------------------------------------
Ingredients:
- 2 lbs (~1 kg) yukon gold potatoes (4-5 large yukon potatoes) (non-negotiable)
- Coarse Kosher Salt - 1-2 TBSP per gallon of water (10 g per liter)
Spice Oil
- 1 tbsp vegetable oil (14g)
- 2 tsp cayenne pepper (8g)
- 2 tsp cumin (8g)
- 2 tsp smoked paprika (8g)
Yogurt Herb Sauce
- 1/2 cup Plain nonfat yogurt (~120 g)
- 2 tsp lemon zest (5g)
- 1/2 lemon juice
- Fresh parsley, minced
- Salt, to taste
- Fresh cracked pepper, to taste
Method:
1. Preheat your oven to 450 degrees F (232 C)
2. Add 6 cups of water and 1 TBSP of salt to a pot and bring it to a boil.
3. Meanwhile, cut the Yukon gold potatoes into wedges. Once the water has boiled, add the potatoes and cook until fork-tender. Boiling the potatoes in the saltwater helps soften the potato's pectin and salt diffuses throughout providing evening seasoning. Drain the potatoes in a colander and let sit while you prepare the spice oil.
4. Heat the vegetable oil or peanut oil with the spices over medium heat stirring constantly for 2 minutes. This will release the volatile oils in the spices increasing flavor. Be careful not to burn! If they do burn start over because the bitterness will be really strong.
5. Add the tender potatoes and spice oil to a bowl and toss to mix. Do not be afraid to mix these thoroughly until a slight slurry forms. This will give you better crispiness.
6. Transfer the potatoes to a baking sheet and evenly space them out so they are not touching each other. This is important! If the potatoes are touching each other the water won't have room to evaporate and brown.
7. Roast the potatoes for 20-25 minutes until a crust has developed. Flip the potatoes once and let roast for another 20-30 minutes until they are deep golden brown and crispy all over.
8. While roasting, prepare the yogurt herb sauce by mixing the plain yogurt, lemon juice, zest, fresh parsley, salt, and fresh cracked pepper.
9. Serve the potatoes immediately dipping in the yogurt herb sauce.
-------------------------------------------------------------------------------------------
OTHER DETAILS
Final sources used:
- Salt, Fat, Acid, Heat by Samin Nosrat
- https://www.seriouseats.com/recipes/2...
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #PotatoWedges #RoastedVegetables
5 سال پیش
در تاریخ 1398/06/28 منتشر شده
است.
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