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Tips for perfect potato wedges please!

(12 Posts)
Bumperlicious Mon 01-Sep-08 12:53:13

I'm making wedges tonight, both sweet potato and normal potato. When I make sweet potato wedges they usually go a bit soggy. What are your top tips for making wedges?

I know that the potatoes will take longer than the sweet potatoes. How long would you could both for? Boil before hand? Oil?

Tips greatly received!

DrNortherner Mon 01-Sep-08 12:55:06

I don't par boil. The secret of not soggy wedges is in the potato and the type. It needs to be a good waxy one. Sweet pots will always sog imo.

I use oil and salt and pepper. hen I amke a grlic mayo.


JuneBugJen Mon 01-Sep-08 12:59:50

I make kick-ass wedges.

get floury potatoes first (not sure about sweet pots - only tend to roast those, so all comments for normal potatoes.

Put roasting tray into oven with a good slosh of olive oil. I do the temp about 200, depending what else i am doing at same time (chick fingers etc)

Par boil pototoes for about 5-10 mins, until they go between the hard as rocks phase until bits are coming off.

Drain and leave tea towel over pan with heat off to absorb moisture.

Get out roast tray with hot oil and tip in potatoes, be brutal with the potatoes, then there are the yummy crispy bits. If the dcs are older put on a dusting of paprika (if desired some salt and pepper, but not needed)

I sometimes chuck in some rosemary if feeling fancy!

take out after about 20mins.

sorry, not exact but often not timing these things in between pacifying 2dcs!

JuneBugJen Mon 01-Sep-08 13:01:02

thats hilarious - 2 totally different ways of doing it!

Mine taste like a cross between roast potatoes and chips.

Bumperlicious Mon 01-Sep-08 13:07:23

The problem is I just have generic potatoes and sweet potatoes that need using up. Maybe I could dice them so they were less like wedges and more like small rosties? Thanks for the tips anyway!

DrNortherner Mon 01-Sep-08 13:09:44

They will taste lush either way! I love wedges.

stirlingmum Mon 01-Sep-08 13:34:35

I agree with June about the paprika - But I dont par-boil, I just cut into wedges put into pre-heated roasting tray with some oil and a sprinkling of paprika.

Just take them out every 10 mins or so and move them around a bit.

RedHead81 Mon 01-Sep-08 13:39:32

I don't par boil either, but maybe thats just cos I'm lazy! lol

Plenty of herbs and garlic with the oil!

Nellybell Fri 05-Sep-08 13:42:15

I don't parboil either and before putting in the oven I mix the wedges in a coating of oil (i use grapeseed) and flour. The flour makes them crispy.

twinnylinnie Fri 05-Sep-08 13:47:32

I start mine off in the microwave, till just giving in their skins, not soft, cut into wedges and fry in hot oil, delicious , half the time of chips so really quick, less calories cos they dont need loads of time in the oil, crispy and moreish!

cremolafoam Fri 05-Sep-08 13:51:36

cut potato into wedges
place on baking sheet
1 tablespoon of oil
massage oil into spuds
place in preheated oven for 1 hour

HolidaysQueen Fri 05-Sep-08 13:56:09

instead of flour, you could try drying the wedges on paper towel after you have cut the potatoes and before you put them in the oven. works well for me.

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