This happens to me every now and then. I roast the potatoes as directed, even sometimes leave them in longer and they still taste awful and raw inside. This happened tonight. Recipe said 20-25 mins. I did 25 but they weren’t ready so I did another 5. Then another. Then another. After 45 minutes they were still hard inside I threw them out. The pic is how they looked. They look cooked but taste terrible.
Does this happen to anyone else? I don’t think it’s my oven. This happens to me every other week it seems.
by sharkbaitooaha
8 Comments
I usually cut them smaller or cook longer. I like nicely done potatoes, more done than HF, apparently
I cut them into thinner slices. You may want to check your oven and make sure the temperature is correct, 45 minutes is more than enough time even for thick slices.
Once cut, boil the potato wedges for a few minutes. Just until you can stab one with a butter knife somewhat easily but also without it falling apart. Drain the potatoes, pat dry, season, cook.
You can also microwave for 3-4 minutes for the same effect, but I feel like it never comes out as good.
Yea the taters always gotta go in oven first and just cook until they’re my kinda done, alternatively can fry them stove top in some oil to get them crispy
I’m so sick of their potatoes with salt and pepper combo, esp bc it’s so repetitive. So I turn them into to fries and fluctuate different French fry seasonings I have.
Whenever they tell me to make potato wedges or rounds, I just make mashed potatoes. Solves this problem (which I also used to experience…)
When my wedges are a bit thicker, I use more oil to coat them. That seems to “fry” them up in the oven faster. I usually cook them for 25min and they’re fine
I always microwave them for 4-ish minutes prior to roast. Highly recommend this approach!