Make super crispy potato wedges yourself

Must Try

Put a bowl of potato wedges in front of me and he’ll be gone in a minute! I even like them better than a portion of fries, because you taste the potato better. And it is also a healthier choice than chips made from frying oil.

But the tricky part is often getting them nice and crispy. This recipe always works for me! By mixing some olive oil with flour and herbs you get a thin layer around the potatoes. This layer gives the potatoes a crispy crust and keeps them nice and soft on the inside. Try it yourself!
Tips:
– Use waxy potatoes instead of crumbly
– Try other herbs such as rosemary, thyme or a pinch of chili pepper
– Serve the potatoes with a garlic sauce, tomato sauce or mix a little pesto with crème friache for a creamy pesto dip
– Check after 45 minutes whether the potatoes are also cooked (this depends on the thickness). If not, put them back in the oven for a few more minutes

potato wedges

4 PERSON

Ingredients 

1 kilo waxy potatoes, in their skins
1 teaspoon paprika powder
3 to 4 tablespoons of flour
½ teaspoon dried oregano
sea ​​salt and pepper
splash of olive oil

Preparation

Preheat the oven to 210 degrees. Wash the potatoes and dry them. Cut them (with skin) into wedges. Place them in a bowl and add the paprika, salt and pepper and toss together. Then add the flour and a good splash of olive oil and toss the bowl well back and forth so that all the potatoes are covered with a thin layer of flour.
potato wedges 01

potato wedges 01

potato wedges 01

potato wedges 01

 

 

 

 

 

Line a baking tray with baking paper and spread the potatoes on it. Try to spread them as well as possible and not to put them on top of each other. Place them in the oven for about 45 minutes, turning them halfway through. Always check whether they are well cooked and soft on the inside.


Source: Leukerecepten by leukerecepten-nl.
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