Crunchy Seasoned Baked Potato Wedges Golden brown.
Why buy frozen ones when homemade is so much better and so easy to make??
And did you know that the calories in potato wedges is less than half that of fries??
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CRUNCHY Baked Potato Wedges!
Potato wedges are almost as popular as fries in Australia.
When you go to a pub, there will inevitably be wedges on the bistro menu right alongside fries.
And theres almost as many varieties of frozen potato wedges as there are fries.
They are SUCH a great midnight snack….I cant help it, I just cant resist the convenience!
BUT as with everything, homemade is so much better.
Coating potatoes in a light seasoning adds flavour and extra CRUNCH!
Just cut into wedges, toss in oil and the seasoning, then bake for 35 minutes until crunchy!
How to cut potato wedges
Cutting potato wedges is far easier than cutting fries!
Then cut that piece into 3 or 4 pieces, depending on the size of your potato.
I cut large potatoes into 8 wedges, and small/medium potatoes into 6 pieces.
My tricks for CRUNCHY potato wedges!
I find these come out withgreat crunchy factorwithout fussing with any of those fiddly techniques!
Too much and it actually makes them soggy.
Too little and the seasoning doesnt stick on the wedges and the wedges stick to the baking tray.
High(ish) ovenhelps set that crust extra quickly!
Dipping sauces for potato wedges
Something to dunk the wedges in is essential!!!
But for us Aussies, we cant go pastsour cream and sweet chilli sauce.
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If youve never tried the sour cream/sweet chilli combo, give it a go!
Its outrageously moreish I guarantee youll love it.
Nagi
Serve these wedges on the side of…
….a big juicybeef burger!
Updated with brand new photos, step photos, video and most importantly, Life of Dozer section added!
And he swore they were still super crunchy (and I nicked one to double check! )
