Unfried Crispy Wedge Fries Review!

Unfried Crispy Wedge Fries

These potatoes are great. By first par-boiling them, once they go into

the oven they crisp right up. We loved these. I will make these again

and again. I am going to try this with

 sweet potatoes also. A great way to 

have fries without frying them. The kids will love them. And the roasted garlic was delicious. Will fix even more garlic next time. 

Ingredients:

Cut potatoes in wedges

Boil water

Drop potatoes in boiling water 

Boil for 3 minutes

Drain and mix with oil

Put on sheet with garlic-add salt and pepper

Cook for 30 minutes

Turning potatoes over after 15 minutes

Love the roasted garlic

Remove, serve and 

Enjoy!

Think great crispy potato wedges have to be deep fried? Not on your life; at our house we never do. Instead, we use the simple method we also use for making outstanding English Style Roast Potatoes. We par-boil the potato wedges for only three minutes to break up the starches on the surface, which greatly aids in getting them fantastically crispy without a lot of oil. We usually allow only one tablespoon of oil per person but I'm pretty sure that you could even cut that back a bit; as long as the wedges are all thinly coated with oil, they will be fine. You can peel the potatoes if you prefer, but we like to keep them on for extra flavor and nutrition.

As the recipe notes, you can add herbs or chili flakes to the potatoes before baking but you can also add flavor when they come out of the oven. Toss them in  Cajun spice mix for a wonderful spicy version. As with roasting potatoes we often break up a head of garlic and simply throw the unpeeled cloves randomly among the wedges to infuse garlic flavor into the oil and potatoes.

Recipe:

Serves 4-6

• 6 large potatoes (about 1 1/2  to 2 pounds)
• 3 tablespoons olive oil or canola oil
• Salt and pepper to season
• 1 small head of garlic (optional)

Preheat the oven to 425 degrees F. Preheat the cookie sheet in the oven as well. It is important that the fries hit a hot pan because this will help ensure that they do not stick to the pan. If the potato wedges sizzle when they hit the hot pan, that's perfect. You'll want to get the pan back into the oven as quickly as possible too.

Bring a pan of salted water to a boil. Begin by washing the potatoes and cutting them in thick wedges. Drop the potato wedges in the boiling water and cook for 3 minutes exactly. Immediately drain the water off the potatoes and toss in the olive oil, salt and pepper. You can add additional seasoning at this point like herbs or chili flakes but they are great simply seasoned with salt and pepper.

Spread the potato wedges in a single layer on a large preheated cookie sheet. Bake at 425 degrees F for about 30 minutes. Turn the wedges over once, half way through the baking time. Remove from oven, sprinkle with kosher salt and serve

I served these potatoes with 

brisket, green onions from my garden, and

cauliflower-overnight-salad

Enjoy!

Lenetta