Best Baked Potato Wedges
Best Baked Potato Wedges. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges. To begin making the baked potato wedge recipe, toss the potatoes with the herbs, chopped garlic, olive oil and salt.
Russet potatoes aka idaho are perfect for baking due to their thick skin and fluffy flesh. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges. Rinse potatoes under cold water;
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Each potato will make 8 wedges; Soak in cold water for 30 minutes. Cooking time will depend on how thick your wedges are.
Slice the potato in half lengthwise.
Sprinkle with half of the parmesan cheese and extra salt if needed. Bake until golden brown and crispy. Cut the potatoes in half lengthwise.
For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges.
Shake generously until potato wedges are coated. How to cut potato wedges? Since they are high in starch content and bigger than other varieties, they are perfect for making longer baked wedges.
Arrange the potato slices on a greased baking tray.
Toss the wedges in the oil and seasonings. Place wedges on prepared baking sheet. Take one of the halves and place the potato on the cutting board flat side down.
Then cut each half into 4 long wedges
What kind of potatoes are best for wedges? Add the wedges to a large mixing bowl. If your potato is larger, you'll need to cut it into quarters.
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