There's something universally comforting about a plate of crispy fries. It takes me back to my college days, when "fries for the table" wasn't just an order; it was an unspoken bond. Whenever I approached my friends in the cafeteria with a plate full of fries, their faces lit up. They knew "fries for the table" were coming! That crunch, that perfect sprinkle of salt—it's not just food; it's an experience, a moment of pure, simple joy that everyone can agree on. That's why I wanted to create these Crispy Potato Wedges. I wanted to spread that smile and joy to your dining table!
The Potato
But beyond the crunch and the salt lies the humble potato, often underrated yet packed with benefits. Potatoes are a rich source of energy, thanks to their carbohydrate content. They fuel our bodies, providing the necessary stamina for studying, working, or just living life to the fullest. They're also packed with vitamins and minerals like Vitamin C, B6, and potassium, making them a powerhouse of nutrition in every bite.
It's tough to get the perfect slice for a potato wedge. The trick to cutting the potatoes into wedges is by slicing the potato down the middle. Then slice it down middle again so they're in quarters. Put the pointy side up and slice in ½ until you get your desired width for your wedge.
The Secret to the Perfect Crisp!
Now, let’s talk about the secret behind achieving that coveted crunchiness for the perfect potato wedges. The trick is to soak the wedges in ice water for 30 minutes before cooking. This crucial step removes the excess starch, allowing each wedge to achieve a golden, crispy exterior while remaining fluffy and soft on the inside. And though an air fryer plays a role in giving them that irresistible texture, it's this soaking that truly elevates them from good to unforgettable.
Crispy Potato Wedges
Ingredients
- 2 potatoes
- 1 ½ tablespoon avocado oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- salt and pepper
- Bowl of ice water
Instructions
- Cut the potatoes into wedges by slicing down the middle, then the middle again so they're in quarters. Put the pointy side up and slice in ½ until you get your desired width for your wedge
- Soak them in ice water for 30 minutes
- Pat dry then coat with oil and spices
- Stick in air fryer for 15min at 400F shaking part way through
As we wrap up this crispy potato wedges journey, it's more than just a recipe. It's a trip down memory lane, a nod to the simple pleasures that bring us together. It's a celebration of not just flavor and texture but also the nourishing goodness of potatoes. I hope this recipe becomes a new favorite at your table! And I hope it brings the same joy and contentment it has brought to mine. Don’t forget to share your crispy creations, rate, and review the recipe.
If you're looking for another potato recipe, check out my lemon dill potato salad recipe!
[…] My favorite side for this BBQ Tofu Burger are these Crispy Potato Wedges! […]