Potato Wedges. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Cut each potato lengthwise into eight wedges.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.
Russet potatoes are the best pick for potato wedges, both for their texture and size.
Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked.
Kalian dapat menghidangkan Potato Wedges menggunakan 7 bahan bahan dan 5 langkah. Berikut cara kalian untuk menghidangkan itu.
Bahan bahan
- Kalian perlu 6 buah kentang ukuran sedang.
- Kalian perlu 2 siung bawang putih.
- Siapkan Garam.
- Kalian perlu 3 sendok makan tempung bumbu.
- Siapkan 2 sendok makan maizena.
- Siapkan Merica bubuk.
- Kalian perlu Seledri, cincang halus.
Because russets are larger than other varieties, they also yield bigger, longer wedges. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides.
Langkah langkah
- Cuci bersih kentang, tidak usah dikupas, potong jadi 6.
- Rebus kentang dalam air yang sudah dibumbui bawang dan garam sampai empuk. Tiriskan kentang, tunggu dingin.
- Campur tepung bumbu, maizena, garam, merica bubuk, seledri cincang, ke dalam wadah. Lumuri kentang dalam campuran tepung kering.
- Simpan kulkas dalam lemari pendingin 3 jam.
- Goreng kentang dalam minyak panas sampai keemasan.
They're the perfect homemade solution any time the French fry craving strikes. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. HOW DO YOU CUT POTATO WEDGES? This is the first step to this delicious, crispy potato wedges recipe. First, cut the potato in half lengthwise.