Friday, May 4, 2012

Crispy Potato Wedges

Everyone loves fried potato, right? It's greasy, it's crispy, it's good. I've tried so many ways to get that crunch without deep-frying potato, and I'm afraid I've finally found the secret to baking crispy potatoes - corn starch.

  •  3 russet potatoes 
  • 4 tablespoons oil 
  • 3 tablespoons corn starch or corn flour 
  • salt and pepper to taste 
  • [optional] 1 teaspoon garlic powder 

  • Cut each potato into halves, then halve them again lengthwise. 
  • Cut each of these quarters into three pieces lengthwise. (Each potato makes 12 wedges.) 
  • Pour the oil over the wedges, then toss the oiled wedges in cornstarch and garlic powder (optional), then season with salt and pepper. 
  • Bake the wedges in the oven at 400F for 10 to 12 minutes. Serve.

No comments:

Post a Comment