2006-09-20 19:19:27 · 10 answers · asked by Search 2 in Food & Drink ➔ Cooking & Recipes
Yeah, that IS the simple way, but it also is the unhealthy way that can "kill" you with too much "bad" oil or fat!
Make your wedges, boil them for 5-6 minutes, drain them thoroughly. In a LARGE plastic bowl lightly coat them with a mixture of olive oil, a little salt and pepper. Place them in a large baking tray in a pre-heated oven at about 350 degrees and cook them for about 40-50 minutes, turning them gently (they tend to stick) every 10-15 minutes or so.
When they are golden brown (perfectly crispy) take them out and drain off all excess oil on a tray with paper towels. If you need to re-heat them again simply nuke 'em in the micro, add ketchup, cider vinager or whatever you like and enjoy.......
2006-09-20 19:32:02 · answer #1 · answered by Anonymous · 0⤊ 0⤋
cut up a cold preciously baked potato into wedges. Fry deep in hot oil. Check to see when brown and crispy.
2006-09-20 19:34:36 · answer #2 · answered by Legandivori 7 · 0⤊ 0⤋
It feels like the oil point is purely too extreme. Use a much bigger pot or much less oil. the froth is the steam escaping from the nutrition, on your case, the potatoes. I could disagree with The fat guy; baking the potatoes won't inevitably cut back the fat, and deep frying does no longer saturate nutrition with oil, till the temperature is purely too low. The temperature would be a element; perfect is 350-380 stages Fahrenheit. there's a nutrition technology e book called the thank you to ascertain a French Fry it incredibly is quite informative and ordinary to ascertain.
2016-10-01 05:08:02 · answer #3 · answered by ? 4 · 0⤊ 0⤋
when i make potato wedges (which i LOVE) i bake the potato first until it's about half done, let it cool so it can be handled, slice it into wedges and then fry. always remember that when you add something to hot oil the oil will cool down, so you want to be sure the oil is hot enough otherwise the tater will absorb the oil and get sort of squishy and gross.
2006-09-21 02:34:23 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Cut your potatoes into wedges,beat egg in bowl,take half a cup of flour and 1/2 tsp,1/4 tsp pepper and put into a gallon size zip lock bag.Dip each potato wedge in egg and put in bag and shake to coat.Fry in oil until they float.
2006-09-20 20:21:37 · answer #5 · answered by DB 3 · 0⤊ 0⤋
soak the cut potato wedges in cold water.
pat dry with paper towels.
par fry the potaoes and put on a rack to drain.
then fry completely a second time
2006-09-20 19:25:16 · answer #6 · answered by foni.toni 3 · 0⤊ 0⤋
i cut the potatoes into wedge shape shapes.... spray with olive oil and cook in fan force over, i sprinkle with some sea salt while cooking
they seem to go crispy for me
2006-09-20 19:24:41 · answer #7 · answered by pinxta01 2 · 0⤊ 0⤋
You can dip them in egg wash before frying, which will form a kind of "crust". Also, be sure to season them with salt and pepper (or whatever you choose) as soon as they come out of the oil, while still very very hot and open to being seasoned.
2006-09-20 19:24:13 · answer #8 · answered by Katie Short, Atheati Princess 6 · 0⤊ 0⤋
Scrub the potato first, under running water. Then cut it lengthwise in half. Take the half-tater, and cut it lenthwise in half. Cut the resulting pieces in half again. Voila! Wedges!
2006-09-20 19:25:29 · answer #9 · answered by Anonymous · 0⤊ 0⤋
first cut the potatoes into wedges shape and soak it in a salt water and seasonings and wipe it with a tissue and slitltle dust it with the cornflour(very slighltly dust it) and deep fry it
2006-09-20 19:22:28 · answer #10 · answered by Anonymous · 0⤊ 1⤋