Potatoes are one of the most beloved foods on any Brit's table, but we can sometimes fall into a cooking rut.
If you’re bored of mash or roast spuds, then wedges are a tasty alternative.
Plus, they can be spiced and seasoned to match most cuisines.
Unfortunately, making oven-baked wedges from scratch can sometimes be a little tricky.
If you end up with undercooked, oily or soft wedges then the whole meal is a let down.
What's your favourite cooking hack? Let us know in the comments section…
However, if you apply a simple cooking hack then you’ll be sure to get the crunchiest, crispiest potato wedges you’ve ever made.
First thing’s first – no need to peel your spuds, just give them a wash and slice into wedge shapes.
Heat up your oven to 200 degrees and pour a few tablespoons of oil into a baking dish.
The bottom should be coated in oil – no bare patches.
Next, apply a cooking technique which Ina Garten, the Barefoot Contessa, uses to make her roast potatoes.
Boil a pan of water and add in your wedges, add a teaspoon or two of salt and bubble them away for ten minutes.
When they’re finished, drain them into a colander and empty the pan.
Here’s the unusual part – put the empty pan back on the heat and add in the potatoes.
The heat will dry off the outer edge of the spuds so that they go extra crispy in the oven.
While they’e in the pan add in your extra flavour…
We sprinkle over garlic and onion powder, cajun or peri-peri seasoning, salt and pepper.
You could add just salt, pepper, rosemary and a vegetable OXO cube if you’re going for a more neutral taste.
You can also throw in a spoon of plain flour and shake the whole batch up until each wedge is nicely coated.
When the potatoes have cooked in the pan for about five minutes open your oven and transfer the potatoes to the searing oil in your baking tray.
You can use a spatula to push them around a bit until they sit in one layer.
Now, bake the wedges for around half an hour, turning them twice within this time so that all of the edges touch the oil.
When the wedges are cooked, take them out of the oven and move the spuds into a sieve.
Give them a shake to strain the oil off of them – greasy wedges are a no-no – and serve.
You’ll be able the hear the crunch in every delicious bite.
Seriously, give it a try, we promise you’ll never make wedges any other way!
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