Best Crispy Cornmeal Potato Wedges Recipes

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 210 degrees celsius (fan-forced).
• Peel the kipfler potatoes and slice them down the middle.
• Place the kipfler potatoes in a saucepan and cover with water. Bring to the boil for 10 minutes or until just tender (but not soft).
• Drain the potatoes and place them back into the saucepan. Shake the saucepan over low heat to remove any excess liquid.
• Meanwhile, place the butter and olive oil into a large baking tray and cook in the oven for 5 minutes or until hot and melted.
• Place the potatoes into the baking tray and toss to coat with the oil/butter mixture.
• Cook for 15-20 minutes.
• Sprinkle with the lemon zest, paprika, salt and pepper and shake to coat.
• Place back into the oven for a further 20 minutes or until golden and crispy.
• Peel the kipfler potatoes and slice them down the middle.
• Soak the potatoes in a bowl of cold water for 20 minutes. Drain and pat dry with paper towel.
• Place the potatoes into a large bowl. Add the olive oil (do not use butter if following the air fryer method), paprika, lemon zest, salt and pepper. Toss until the potatoes are well coated in the seasonings and oil.
• Place into the air fryer basket (do not exceed the machines capacity - you may have to cook the potatoes in batches).
• Cook on 200 degrees celsius for 30 minutes, tossing every 10 minutes. After 30 minutes, check if the potatoes are extra crunchy, if not, cook for a further 10 minutes. The potato wedges should be crunchy on the outside and soft on the inside.

THE BEST CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 F.
• Bring a pot with water to boil.
• Meanwhile, wash, peel and slice the potatoes in half and then cut each half into 4 wedges (or more depending on the size of your potatoes.
• Rinse the potatoes and add them to the boiling water. Parboil the potatoes. Time 5 minutes of cooking time and drain the potatoes from the hot water using a colander. Pour in to drain carefully so you don't break the potatoes.
• Transfer the potatoes back to a large dish or bowl and add in the seasonings and olive oil. Toss together the wedges to coat well.
• Line them on a sheet pan lined with parchment paper leaving some space between each piece. Sprinkle the parmesan cheese on the potatoes.
• Bake in the preheated oven for 30 minutes or until golden brown and crispy on the outside.
• Remove from the oven and let the potatoes cool down for a few minutes, then transfer to a serving dish. Garnish with some fresh chopped parsley or grated parmesan cheese.

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

CRISPY CORNMEAL POTATO WEDGES

Steps:

• Preheat oven to 400F.
• Peel potatoes and cut in half lengthwise; cut each half into wedges. Toss wedges in a bowl with oil.
• In a shallow bowl mix cornmeal, garlic powder and pepper; mix with hand to combine.
• Place 3-4 wedges in cornmeal mix and lightly coat and place on a baking sheet. Continue till all wedges are done. Cook 25-30 minutes giving the wedges a bit of a turn half way through.
• I enjoyed eating these dipped in a good beef gravy -- you can use ketchup or whatever!

CRISPY POTATO WEDGES

Steps:

• Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
• Preheat oven to 425.
• Spray a nonstick baking sheet with vegetable cooking spray.
• Set aside.
• Drain potatoes in colander.
• Spread on a double layer of paper towels.
• Cover with a second layer of paper towels.
• Press down on the towels to dry potatoes.
• Transfer potatoes to a clean large bowl.
• Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
• Bake potatoes for 20 minutes.
• Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
• Serve immediately with ketchup on the side.
• Add 1/2 teaspoon of paprika when tossing potatoes with spices.
• Bake as previously directed.>.

AIR-FRYER POTATO WEDGES

Steps:

• Preheat air fryer to 400°. Cut each potato lengthwise in half. Cut each half into 3 wedges. In a large bowl, drizzle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat., In batches, arrange potatoes in a single layer on greased tray in air-fryer basket. Cook until golden brown and tender, 15-20 minutes.

PARMESAN POTATO WEDGES

Steps:

• Preheat oven to 400°. Mix first 5 ingredients., Cut each potato lengthwise into 8 wedges; place in a parchment-lined 15x10x1-in. pan. Spritz with cooking spray; sprinkle with cheese mixture. Bake until tender, about 30 minutes.