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What makes potato wedges so great is that stark contrast from the crispy exterior, to the fluffy interior, which you won’t get in with thinner cut fries. I have five tips for you to take your roasted potato wedge game to the next level.
FULL RECIPE BELOW
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— CRISPY POTATO WEDGES w Lemon Herb Dipping Sauce —
Ingredients:
– 2 lbs (~1 kg) yukon gold potatoes (4-5 large yukon potatoes) (non-negotiable)
– Coarse Kosher Salt – 1-2 TBSP per gallon of water (10 g per liter)
Spice Oil
– 1 tbsp vegetable oil (14g)
– 2 tsp cayenne pepper (8g)
– 2 tsp cumin (8g)
– 2 tsp smoked paprika (8g)
Yogurt Herb Sauce
– 1/2 cup Plain nonfat yogurt (~120 g)
– 2 tsp lemon zest (5g)
– 1/2 lemon juice
– Fresh parsley, minced
– Salt, to taste
– Fresh cracked pepper, to taste
Method:
1. Preheat your oven to 450 degrees F (232 C)
2. Add 6 cups of water and 1 TBSP of salt to a pot and bring it to a boil.
3. Meanwhile, cut the Yukon gold potatoes into wedges. Once the water has boiled, add the potatoes and cook until fork-tender. Boiling the potatoes in the saltwater helps soften the potato’s pectin and salt diffuses throughout providing evening seasoning. Drain the potatoes in a colander and let sit while you prepare the spice oil.
4. Heat the vegetable oil or peanut oil with the spices over medium heat stirring constantly for 2 minutes. This will release the volatile oils in the spices increasing flavor. Be careful not to burn! If they do burn start over because the bitterness will be really strong.
5. Add the tender potatoes and spice oil to a bowl and toss to mix. Do not be afraid to mix these thoroughly until a slight slurry forms. This will give you better crispiness.
6. Transfer the potatoes to a baking sheet and evenly space them out so they are not touching each other. This is important! If the potatoes are touching each other the water won’t have room to evaporate and brown.
7. Roast the potatoes for 20-25 minutes until a crust has developed. Flip the potatoes once and let roast for another 20-30 minutes until they are deep golden brown and crispy all over.
8. While roasting, prepare the yogurt herb sauce by mixing the plain yogurt, lemon juice, zest, fresh parsley, salt, and fresh cracked pepper.
9. Serve the potatoes immediately dipping in the yogurt herb sauce.
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OTHER DETAILS
Final sources used:
– Salt, Fat, Acid, Heat by Samin Nosrat
– https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Rode Video Micro
Edited in: Premiere Pro #PotatoWedges #RoastedVegetables
21 Comments
Lol,😈im the second 👍, and the first to comment. this looks delicious, think im gonna try it.
Hey, E, great tips. Very solid. The salt you recommend is 5 to 10% and the upper end seems kinda high. One hears chefs saying that the pasta/starch water should have the salinity of sea water, and that is a mean of only 3.4%. I wonder if an experiment is in order to test this out? This isn't a criticism, just a point of curiosity as my wife is averse to too much salt.
I was lucky enough to taste test these potato wedges and dipping sauce and I will tell they taste as good as they look 🙂
I learned great tips from this! Now I know how to make mine with that crust I’ve been missing.
You're like Adam Ragusea except you actually know what you're talking about.
Your channel is amazing. Thank you for your effort and time.
Making these as we speak.
Omg. Best potato wedges ever!! Thanks for the tips.
Would you add any vinegar or baking soda while boiling these wedges?
Do we not do the vinegar here like the fries video due to the larger size of wedges being able to hold together better on their own?
No dislikes just how it should be
look at his beard though omg he's dreammmyyyy
So I just made these… no didn't. But this was the last potato video I watched before I made potatoes so it had the biggest influence. I used sour creme in place of the yogurt and microplaned the zest. 1 lemon's zest was perfect, but half the juice was a smidge too much. It needed no salt to my taste (tried a sample with and without). For the taters I trippled the oil based on my luck with oven fries, I skipped the cumin, 150% the paprika, and waved some chili powder in for good luck. Still, I'm giving you credit, very good tips. Served up with some buttermilk chicken tenders with a loosely zaxby's inspired sauce. Cheers!
Made these just now and they were delicious.
Thanks for the recipe. I've made these 3 times now and I'm making them by request for my mom's birthday dinner to go with some Oklahoma onion burgers. The crispiness and depth of flavor with the bloomed spices just can't be beat by any traditional fries I've ever had anywhere. I add some garlic and onion powder, dried chives, and rosemary to the bloomed spice blend for that perfectly savory and "homey" flavor profile that reminds me of pot roast. Parboiling the potatoes with well seasoned water is an essential step. It transforms bland, unremarkable wedges into irresistible little noshums that are more poppable than Pringles.
Hmm definitely going to be giving this a shot, specially the blooming bit. Thanks Ethan!
that intro dawg 💀💀
Would it be a good idea to add vinegar to the saltwater boiling process too like advised in the french fry video? As I recall that keeps the potatoes from breaking, but is that only helpful if deep frying? Or would it be useful for baking too?
Bloom spices dry not in liquids.
OMG what is that opening song?!?💀😂
i love this intro and thank you