Baked Potato Wedges

I’ve been trying to figure out how to make restaurant-style potato wedges without frying them or buying them and I ran across natashaskitchen.  I used this recipe as a base for Ranch Potato Wedges.  These are excellent and easy.   So fast and so inexpensive to make, not to mention delish!

This is a perfect base recipe, definitely a keeper.  I usually make these for dinner and come out perfect.  And when I make these, I always double the recipe so I have leftovers J  The seasoning is great.  Strange how such simple ingredients create something so flavorful.  Crispy on the outside and creamy smooth on the inside and the final toss in the Parmesan and parsley is a tasty finish.

For recipe in Indonesian click HERE

Ingredients:

·         4 russet potatoes

·         ¼ cup extra virgin olive oil

·         ¼ tsp sea salt or kosher salt

·         ¼ tsp garlic powder

·         ¼ tsp paprika

·         ¼ tsp black pepper

·         2 tbsp fresh parsley leaves

·         ¼ cup Parmesan cheese

Directions:

(Preheat oven to 450^o F or 230^o C)

1.       Wash and cut potatoes into wedges by cutting lengthwise in half, then slice each half into 3 slices.

2.       Place potatoes in a bowl of water with 2 cups of ice cubes.  Let them stand for 30 mins then pat dry with paper towels.

3.       Place ¼ tsp salt, ¼ tsp garlic powder, ¼ tsp paprika, and ¼ tsp black pepper into a large ziplock bag.  Add potatoes and shake them together.  Next, add ¼ cup of olive oil to the bag and toss until potatoes are coated.

4.       Line baking sheet with parchment paper.  Place potatoes on the lined sheet and bake at 450^o F or 230^o C for  45 mins or until the potatoes are cooked through, browned, and crispy.

5.       While potatoes are baking, chop 2 tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.

6.       Toss potato wedges in the mixing bowl with parsley and cheese.  Serve with ketchup, ranch, or fry sauce.

Bahasa Indonesia

Bahan:

·         4 kentang russet

·         ¼ cup minyak zaitun

·         ¼ sdt garam

·         ¼ sdt bubuk bawang putih

·         ¼ sdt paprika

·         ¼ sdt merica hitam

·         2 sdm daun parsley segar

·         ¼ cup keju parmesan

Cara:

(Panaskan oven  450^o F or 230^o C)

1.       Cuci kentang dan belah dua memanjang, lalu masing-masing belahan potong menjadi 3 bagian.

2.       Rendam kentang di dalam baskon berisi air es atau campuran air dan 2 cup es batu.   Biarkan selama 30 menit lalu keringkan dengan menggunakan tissue.

3.       Masukkan ¼ sdt garam, ¼ sdt bubuk bawang putih, ¼ sdt paprika, dan ¼ sdt merica hitam ke dalam ziplock bag atau kantong plastik besar.  Masukkan potongan kentang dan kocok sampai bumbu bercampur.  Terakhir masukkan ¼ cup minyak zaitun dan kocok kembali sampai seluruh kentang terlapisi bumbu.

4.       Siapkan loyang yang telah dilapisi kertas roti.  Letakkan potongan kentang berjajar, beri  jarak.  Panggang dengan suhu  450^o F (230^o C) selama 45 menit atau sampai kentang matang dan empuk di dalam, kecoklatan, dan krispi di luar.

5.       Sementara kentang dipanggang, cincang halus daun parsley segar dan parut keju parmesan. Masukkan ke dalam mangkuk besar.

6.       Masukkan kentang panggang ke dalam mangkuk berisi campuran daun parsley dan keju parmesan.  Aduk.  Sajikan dengan saus tomat atau saus kesukaan Anda.