Monday, August 22, 2022

Scrumptious Restaurant Style Potato Wedges Recipe

I wanted to make a fancy dinner the other day. I decided to do it in the style of a certain type of restaurant locally, and one of the things on the menu there is usually a type of potato that is crispy on the outside and soft on the inside. I went to Google to find these types of potatoes and a recipe for them hopefully (searched in the local language "restaurant potatoes") and found something in common- they all were made with potatoes that were first boiled and then baked, with a lot of oil. And so I followed the instructions from one of them, but made up the rest of the ingredients on my own, and dang it, these were just about the most delectable potatoes I can ever remember eating. Perfect in every way- crispy and creamy, oozing with flavor, and I said I just have to share this here. The first time I made it I didn't write down amounts, and it was so good that I needed to have the amounts written down for the future, so I made another batch and it was just as amazing as the first time.

While it is not in any way low fat or low carb, becaue the fats and carbs are what make this so delicious, this recipe is totally vegan and allergy friendly as well as gluten free. It is also pretty easy to make.  I highly, highly recommend this. I wanted to check with others that I'm not exaggerating by saying these are the best potatoes I've ever had in my life, and I wanted to hear their thoughts, and someone else told me that they're 10/10 and they either are the best she ever had or tied with the other best ones. Basically, I highly recommend.

And while in some recipes substitution is ok, do not exchange the olive oil for anything as that has a big impact on the flavor for these.

Scrumptious Restaurant Style Potato Wedges Recipe

8 medium potatoes
Water as needed
Olive oil as needed 
1/2-1 teaspon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper 
3 springs rosemary

1. Cut your potatoes into wedges. For large potatoes I cut them into quarters and then in half again, and smaller potatoes in half and then each of those into thirds. Does it have to be perfect? No. Do you want it tiny? No. Do you want it so large? No. 

2. Boil your potatoes until they are slightly more than parboiled- enough so that when you stick a fork in it you can without trying too hard, but not too much give. Like you want it slightly al dente. I didn't time how long this took but I would say about 15 minutes. Strain.

3. Pour olive oil into the bottom of a wide baking pan, so that you have a thin layer of oil (a few millimeters deep, not just a quick brush of oil). If you don't have a wide enough one then use two. You need to have it large enough that your wedges can more or less all lay down flat in a single layer. Heat up your baking pan with the oil for a few minutes.

4. Lay your potato wedges down in the pan and sprinkle them with the garlic powder, salt, and black pepper, and then throw on your rosemary. Turn over your potatoes so you get oil on both sides of the potatoes, and if you want, maybe put another glug of oil on top of the potatoes.

5. Roast uncovered like this at 350 degrees until the bottom is crispy and the top is starting to brown in spots. This took approximately an hour but don't hold me on that; I was busy cooking a bunch of things simultaneously and forgot to time this. Check on it periodically, if you see it is getting ready before an hour take it out early, but if not, leave it in longer. The crisp is very important to this texture.

6. Take out of the oven and serve immediately. Or as leftovers. They also are delicious as leftovers but straight out of the pan is obviously best.


What is your favorite way to have or make potatoes? Does this look like a recipe you'd try?

1 comment:

  1. Haven't tried your recipe yet, but I love JoJo's. Referencing your Purslane post, I added Purslane to my smoothie today for the first time, I couldn't detect any change in flavor, I use a lot of ingredients in my homemade smoothies. I hope it added some more nutrition. Thank you for the suggestion.


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