Wedge potatoes are among the favorite recipes of adults and children. Simple to prepare and perfect for cheering up parties and barbecues, they are always destined to be a success, and for this reason it is good to bake them in large quantities!
Ingrediants
For 4-6 people
- 4 large potatoes
- 4 tablespoons of extra virgin olive oil (or seeds)
- 1 and 1/2 teaspoon of salt
- 3/4 teaspoon of freshly ground black pepper
- 1 teaspoon of herbs or spices of your choice (e.g. finely chopped garlic, rosemary or cumin)
Steps
Part 1 of 2: Prepare the Potatoes
Step 1. Choose a firm, medium or high starch potato
Potatoes that contain a lot of starch (such as russets and most sweet potatoes, including American yam) are very absorbent and have a soft, light texture. Medium starchy potatoes (such as white or yellow flesh, blue or purple ones, and all-purpose potatoes) tend to be moister and less prone to flaking when cooked.
- Make sure the selected potatoes are firm and heavy. Look for any green spots, buds, blemishes, and soft or wrinkled parts - these indicate that the potato has a bitter or unpleasant taste.
- If you want to use potatoes you already have at home, cut and discard any green or sprouted parts. The green parts are mildly toxic and can cause stomach pain.
- Store the potatoes in a cool, dry place. Do not keep them in too cold places (for example in the refrigerator), otherwise the starches will start to turn into sugars, altering their flavor.
Step 2. Place the potatoes under a stream of cold water and scrub them using a vegetable brush
The tubers grow in the soil, and even if rinsed before being put up for sale, they can have traces of soil. Do not rub too hard to avoid the risk of removing the peel from the potatoes; treat them gently.
- Organic vegetables are also treated with pesticides, so be cautious and wash all your products carefully before use.
- You can wash the potatoes with plain water, without having to resort to a detergent solution specially designed for washing vegetables.
Step 3. Cut the potatoes lengthwise in half, then divide each half into three wedges
You will get a total of six wedges for each potato. Try to make the wedges as uniform as possible to ensure even cooking. Different thicknesses and sizes would force you to burn the smaller pieces waiting for the larger ones to reach the desired cooking level.
- By dividing the potatoes into six parts, you should get medium-thick wedges. If they were too big they would risk being crunchy and golden on the outside, but still raw on the inside.
- If you do not intend to cook the potatoes immediately (for example because you have to prepare the rest of the meal or wait for the oven to be hot), place them in a bowl full of cold water to which you have added a few drops of lemon or vinegar to keep the color intact..
- Do not leave the potatoes to soak for more than two hours, otherwise they will absorb the water and begin to release some of their vitamins.
- If you don't want to eat the skin of the potatoes, peel them before slicing them; in this case, however, once cooked they will not keep their shape as well. It is also good to know that the peel contains a greater quantity of vitamins than the pulp, therefore the peeled potatoes lose part of their nutritional value.
Step 4. Pour the wedges, salt, pepper and oil into a large bowl and mix with your hands
The oil will make the spices bond with the potatoes. Make sure the dressing is spread evenly and evenly.
- Don't forget to wash your hands thoroughly before touching food.
- If you want to flavor the dish with some additional ingredients, such as chopped garlic or rosemary, cumin or thyme, pour it into the bowl and mix it with the dressing.
Part 2 of 2: Bake Potatoes in the Oven
Step 1. Preheat the oven to a temperature of 220 ° C
Place a rack in the center of the oven or slightly lower. If you are using a low-powered oven, place the potatoes on the lowest setting so that they receive enough heat to make them crisp. Conversely, if your oven tends to burn preparations, use the center shelf.
If you have chosen to cook sweet potatoes, place them in the center of the oven or at the top to prevent the starch from caramelizing too quickly and burning
Step 2. Line a baking sheet with silver or parchment paper and arrange the potatoes evenly
Make sure you create a single layer, so that the wedges don't overlap. Overfilling the pan will result in a plate of steamed potatoes, moist and soggy, rather than roasted and crunchy.
- If you are afraid that the potatoes will stick to the paper, grease it with a drizzle of extra virgin olive oil. Seasoning the potatoes should prevent this, but this will be an additional guarantee of success.
- Arrange the wedges so that the pulp is facing the pan and up. The peel must not be in contact with the pan.
Step 3. Bake the potatoes in the oven for 25-30 minutes, turning them to the opposite side after 15 minutes of cooking
To do this, wear oven gloves, place the pan on the hob and turn the wedges upside down using a kitchen spatula. If you try to turn them inside the oven, you risk burning your arms in contact with the top plate.
If you are cooking two pans of potatoes, reverse them when you put them back in the oven. The lower pan will have to be moved to the top and vice versa: in this way you should obtain an even cooking and at the same time
Step 4. Remove the potatoes when they are crisp and golden on the outside and soft on the inside
By sticking them with a fork, you can test their cooking level and check that the central part of the wedges is soft and does not offer resistance.
- You can complete the dish as you like with the addition of more salt or a decoration, prepared for example with chopped chives or parsley.
- If you wish, serve the potato wedges accompanying them with ketchup, hot sauce, mayonnaise or any other condiment of your taste.
Warnings
- The potatoes will be hot inside, so let them cool for a few minutes before eating them.
- Never leave the oven on unattended.
- If you are a child, use the oven only in the presence of an adult.
- Knives should only be handled by adults.
