Crispy Baked Potato Wedges (for two)
I have never made any secret of it, the potato is quite simply my favorite vegetable. I love potatoes in any way, shape or form. If asked to, I could give up chocolate, but I could not ever give up the humble potato.
One of the reasons I love them so much is because they are so very versatile and they go with just about everything there is, including chocolate. (Think chocolate dipped potato chips here.)
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 – 4 TBS finely grated Parmesan cheese
Some other potato dishes here in The English Kitchen that I really enjoy and think you might are:
ALL DRESSED BLOOMIN BAKED POTATOES - Baking potatoes are halved lengthwise and then are petal-cut. Brushed with a delicious butter mixture and baked until crispy and golden brown, these are fabulous served with your favorite toppings such as cheese, sour cream, spring onions, etc.
CRISPY TWO POTATO TACOS – These tacos are a beautiful marriage made in heaven of both white and sweet potatoes. Both are baked, skinned and coarsely mashed with some special seasonings before tucking in between the folds of a soft tortilla and fried in a skillet until crispy golden brown. Serve with your favorite salsa or sauce for a real taste treat!
Seasoned Baked Potato Wedges (for two)
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 – 4 TBS finely grated Parmesan cheese
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
- After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.
- Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
- Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
- Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.
- Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.
- Serve hot with your favorite dip(s).
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Source: https://www.theenglishkitchen.co/2023/05/crispy-baked-potato-wedges-for-two.html
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