Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, potato wedges. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Potato Wedges is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Potato Wedges is something which I’ve loved my whole life. They’re fine and they look fantastic.
Cut each potato lengthwise into eight wedges. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in pan.
To begin with this recipe, we must first prepare a few components. You can cook potato wedges using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Potato Wedges:
- Prepare 3 medium potatoes, cut into wedges
- Take 1 1/2 Tbsp olive oil
- Make ready 1/2 tsp paprika
- Take 1/4 tsp garlic powder
- Make ready 1 tsp sea salt
- Take 1/4 tsp ground black pepper
- Take as needed Ketchup to serve
Toss wedges in olive oil and seasonings. To make potato wedges, start by cutting a potato in half lengthwise. Then, cut the halves into thirds to form the wedges. Once you've cut the wedges, toss them with oil, salt, pepper, and any other seasonings you like in a bowl.
Instructions to make Potato Wedges:
- Place raw potato wedges in a bowl and add cold water and 2 cups of ice cubes.
- Let them soak for at least 30 min then drain them and pat them dry with paper towels.
- Preheat Air Fryer as per the settings
- In a large bowl take olive oil, paprika, garlic powder, chilli powder, salt, and black pepper. Add the potato wedges and toss to coat the potatoes with the seasoning.
- Place wedges in the basket of the air fryer and cook for 15 minutes at 200 degrees
- Shaking the basket inbetween again depending on your Air Fry.
- Transfer cooked wedges to the bowl and serve with ketchup
Next, spread them out on a baking sheet lined with aluminum foil or parchment paper. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges. Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper.
So that’s going to wrap it up for this exceptional food potato wedges recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
