Empty My Fridge
Better Than Fries: Crispy Potato Wedges #shorts
Ingredients
- Potato4
- Extra virgin olive oil¼ cups
- Salt½ tsp
- Paprika½ tsp
- Black pepper¼ tsp
- Garlic powder¼ tsp
- Parsley2 tbsp
- Parmesan cheese¼ cups
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with foil or parchment paper.
- Cut each potato lengthwise in half, then cut each half into 4-5 wedges about 1/2 inch thick.
- Soak the wedges in cold water with about 2 cups of ice cubes for 30 minutes.
- Drain well and pat thoroughly dry with a towel, then place in a large dry bowl.
- Season with the salt, paprika, pepper and garlic powder and toss to combine.
- Drizzle with 1/4 cup olive oil and toss to coat.
- Immediately arrange the wedges in a single layer on the sheet, cut side down.
- Bake at 450°F for 20 minutes, flip the wedges, then bake another 12-15 minutes until crisp outside and tender inside.
- If using the topping, transfer the hot wedges to a bowl, sprinkle with parmesan and parsley, and toss. Serve right away.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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