Twice-cooked potato wedges
Enjoy these crispy and flavorful twice-cooked potato wedges, seasoned with fresh thyme, salt, black pepper, and a hint of chili powder. Perfectly roasted with olive oil, they make an irresistibly delicious side dish for any meal.
- 24 Feb 2025
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Twice-cooked potato wedges are a delicious and crispy alternative to traditional French fries. These wedges are first boiled to perfection, then seasoned with fresh thyme, salt, black pepper, and chili powder, and finally baked until golden brown. The result is a flavorful and satisfying side dish that's perfect for any meal.
Ingredients:
Instructions:
- Preheat your oven to 200°C (390°F).
- Wash and scrub the potatoes thoroughly to remove any dirt. Leave the skins on for added texture and nutrients.
2. Boiling the Potatoes:
- Fill a large pot with water and bring it to a boil.
- Slice the potatoes lengthwise into wedges. Aim for evenly sized wedges to ensure uniform cooking.
- Once the water is boiling, add the potato wedges and cook for about 8-10 minutes, or until they are just tender but not fully cooked. They should still hold their shape.
- Drain the potato wedges in a colander and let them sit for a few minutes to steam dry. This will help them become crispy when baked.
- In a large mixing bowl, combine the olive oil, fresh thyme, salt, black pepper, and chili powder. Mix well.
- Add the partially cooked potato wedges to the bowl and gently toss them until they are evenly coated with the oil and seasoning mixture.
- Spread the seasoned potato wedges evenly on a baking tray lined with parchment paper. Make sure they are not overlapping to allow even cooking.
- Place the tray in the preheated oven and bake for about 20 minutes, or until the wedges start to turn golden and slightly crispy.
- After the first bake, remove the tray from the oven and let the wedges cool slightly.
- Increase the oven temperature to 220°C (430°F).
- Return the wedges to the oven and bake for an additional 10-15 minutes, or until they are golden brown and crispy on the outside.
- Remove the potato wedges from the oven and let them cool for a minute or two.
- Transfer to a serving plate and garnish with additional fresh thyme if desired.
- Serve hot with your favorite dipping sauces.
Tips:
- Choose a starchy potato variety like Russet for the best texture.
- Cut the potatoes into even-sized wedges to ensure they cook uniformly.
- Don't skimp on boiling time; it helps create the soft interior that contrasts nicely with the crispy exterior.
- Ensure that the potato wedges are well-drained after boiling to avoid excess moisture during baking.
- Preheat the oven to a high temperature to promote crispiness.
- Using parchment paper on the baking sheet prevents sticking and makes for easier cleanup.
- Feel free to adjust the seasoning to your preference. Adding garlic powder or Parmesan cheese can enhance the flavor.
- Serve immediately for the best texture, as the wedges can lose their crispness if left to sit for too long.
With their crispy exterior and soft, fluffy interior, twice-cooked potato wedges are sure to become a favorite side dish. Simple to prepare and packed with flavor, these wedges are a versatile addition to any meal. Enjoy them on their own or with your favorite dipping sauce for an irresistible treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 4.37g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.92g | 13% |
| Sugar 1.70g | 2% |
| Fat | |
| Fat 4.81g | 6% |
| Saturated 0.71g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 12ug | 1% |
| Choline 24mg | 5% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 2.22mg | 14% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 5ug | 5% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.80mg | 16% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 890mg | 26% |
| Selenium, Se 0.99ug | 2% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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