Baked Potato Wedges is something that I have been trying to get right for a long time, proabably several years. For some reason or another they don't turn out quite right. Too thick so they don't cook all the way through, too thin so parts burn easily, slimey because too much water in the potato, etc. I have been in search of a potato wedge that is soft and fluffy in the center but has a little crisp on the outside.
I gave up for a while, feeling that the search was hopeless and started buying bagged french fries to bake. I know, not the best option for me or my family but I felt broken and I needed a replacement. After all, the husband really like fries with any sort of sandwich on a bun that I serve. Plus, they are so so easy.
This past month, I have really buckled down on our grocery bill and tried to make do with what we have and the staples that I regularly buy. Potatoes are one of those things. I decided to parboil the potatoes before baking them and they turned out fabulous! The best yet. I have made them a few times since, just to make sure that it wasn't a fluke that they turned out so delicious. They turned out just as good then too. So here is how I made them. Not an exact science when it comes to seasoning, depends what you like. Seasoned Baked Potato Wedges 3 pts Serving Size - 8 Wedges
1 potato for each person Non-stick spray or oil spritzer Adobo seasoning (or seasoning salt) Paprika Dried Parsley
Bring a salted pot of water to boiling. Clean potatoes and remove any parts that look less than savory Sometimes there are a few gnarley eyes that I dig out. These were in pretty good shape. Cut each potato into eighths. Carefully drop potatoes in boiling water and boil 4-5 minutes. The potatoes should not be easily pierced but not as firm as when raw. They should hold their shape and not easily be broken or heaven forbid fall apart on you. If they do, you are having mashed potatoes for dinner instead.
Once potatoes have been parboiled. Drain and set out on a clean kitchen towel. The towel will absorb extra water and the potatoes will have steam coing from them that will help dry the inside.
The seasonings listed are the ones that I use but the potatoes can be seasoned with anything. I think that thyme is nice when serving with chicken. I also use the oil sprizer instead of non-stick spray because it is easier on my pans and bakeware. I use a Pampered Chef Stoneware Large Bar Pan for these wedges. I think it does the job well but any baking sheet is fine. My stone is non-stick from years of use but if you are using a regualr baking sheet I would give it a spray. Lay the potato wedges skin side down and spaced evenly. Make sure they had enough room between them so they can crisp up. Spray the potato wedges and season to your liking. Bake in a 400 degree oven for about 35-40 minutes. Remember this is the time it take on my stoneware so if you are using something different, I would start checking them at 30 minutes. Removed from oven and serve hot.
I usually eat mine with ketchup and sometimes a little mustard but I have some good ideas for some dipping sauces that I will have to try soon. Hope you like them as much as we do.