These potato wedges are crispy on the outside and soft on the inside. They are super more-ish and your guests will keep coming back for more! They are also naturally vegan, Paleo & Whole30 friendly.
This side dish was actually inspired by my lovely sister who told me about how she pre-cooked her potatoes before roasting them and how their texture turned out so lovely! I had heard about it before but always avoided the extra steps involved because it seemed like it wasn’t worth the extra work.
But believe me. It IS worth the extra work! These potato wedges are crispy on the outside and soft on the inside. And everyone loves them! Now my husband never wants me to cook potatoes any other way anymore… but I get it, I also love them SO MUCH. They have become a firm family favourite and I have made them countless times in the past few months.
Now I LOVE potatoes. In every form and shape! If there is a choice of sides, I will always pick the potato side dish because potatoes are the best thing ever. BIG potato lover here! Even as a child, it would be the one side dish (or main dish) that I always asked for. Believe it or not, I have never been a big pasta fan. And while I do like rice, it’s still not on the top of my list of firm favourites.
With these potato wedges, there are never any leftovers because they are just so more-ish. I love a crispy potato wedge but the ones I made in the past were sometimes a little dry on the inside once they got to that yummy crispy stage. These potato wedges are definitely not like that. Due to pre-cooking them, they become so deliciously crispy while still remaining soft on the inside. Kind of fluffy soft. And of course they are also done faster in the oven after pre-cooking them. Win win!
And honestly, these are really easy and fast to make. First you need a large pot of salted water for your potato wedges. Then you need to cut the potatoes into wedges and boil them for a few minutes. The next step is to mix them with olive oil and spices. And then you just roast them in your pre-heated oven until they are crispy and yummy!
I served them alongside some smash burgers topped with melted blue cheese and caramelized mushrooms as well as a homemade burger sauce! So good! My husband basically did a little happy dance when he saw this plate.
So what are you waiting for? When will you be making these?
Or how about my Grilled Nectarines with Feta & Honey Lemon Dressing as a side dish?
Best Potato Wedges Ever!!
Description
These potato wedges are crispy on the outside and soft on the inside. They are super more-ish and your guests will keep coming back for more! They are also naturally vegan, Paleo & Whole30 friendly.
Ingredients
Instructions
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Pre-heat oven to 200°C (392°F). Cover a baking sheet with parchment paper.
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Wash your potatoes, cut them into wedges and put them in a pot. Cover with water and add a pinch of salt.
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Bring water to a boil, then turn temperature down to medium. Let simmer half-covered for 10 minutes until the potatoes are still firm but starting to soften.
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Drain potatotes in a sieve. Add the oil and spices and mix well. Pour the potatoes onto the baking sheet.
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Roast for 30 minutes, then increase the temperature to 230°C (446°F). Roast for another 10 minutes. Enjoy!
