Whether it's fries, potato salad, potato soup or a gratin - potato recipes are super versatile, always taste delicious and are an indispensable part of our kitchen. Germans love potatoes and it's not hard to see why. There is hardly any other vegetable that can be prepared in so many different ways. But if we had to name one dish that we could eat every day, it would be potato wedges from the oven! As a small snack when you're hungry or as a side dish to a juicy burger - baked potatoes always work! Although the preparation is usually quite simple, the result is often disappointing and the potatoes end up being rather mushy. But that's finally over now, because we're going to tell you our tricks on how to make potato wedges crispy! So what are you waiting for? Read on and enjoy!
This will make your potato wedges crispy!
Delicious dishes don't always have to be spectacular and unusual, right? Sometimes it's the simplest things that always taste delicious and that's exactly the case with baked potatoes. But these are only particularly delicious when they have a nice crunch. But don't worry, below we'll tell you our tips on how to make your potato wedges crispy! Plus a juicy burger with a homemade oneBig-Mac-Sauceand that’s it – what more could you ask for?
Cut and prepare potatoes
If you want crispy potato wedges from a tray, you should also cut the potatoes correctly. Depending on the size, halve the potatoes and then cut them into wedges. It is particularly important that you cut as evenly as possible in terms of thickness. This ensures that all the potatoes are ready at the same time. Whether you peel the potatoes or not is up to you, but we personally think the peel adds an extra crunch.
Pre-cook potatoes
And here comes our trick for making potato wedges crispy! After cutting the potatoes, place them in a large pot with cold water and plenty of salt. Bring potatoes to a boil and cook until just tender (but not soft), about 10 minutes. Then drain well in a colander and return to the pot over low heat, shaking vigorously until all the liquid has evaporated.
Prepare potatoes for the oven
Preheat the oven to 220 degrees and once it has reached the right temperature, place a large baking tray with a mixture of oil and butter. Heat for 5 minutes or until butter is melted. Quickly place the pre-cooked ones in the tray and cover completely with the butter mixture. Very important - so that the potato wedges become crispy, you should distribute them evenly on the baking tray so that they are not on top of each other. To remove even more water, season the potatoes again with plenty of salt.
Bake potato wedges
Roast the potato wedges in the oven for 20 minutes and then remove them from the oven. Sprinkle with paprika and lemon zest and mix well. Then put the baking tray back in the oven and roast for another 20-25 minutes until the potato wedges become crispy. Here's a little tip - to let the moisture out of the oven, open the oven door 1-2 times for about 10 seconds. And voilà – this is how you get crispy wedge potatoes straight out of the oven!
Which type of potato to use?
Yes, the type of potato used also determines whether the potato wedges turn out crispy or mushy. After several attempts, we finally figured out the answer. For wonderfully crispy baked potatoes, it's best to use “mainly waxy” or “waxy” varieties. Unfortunately, floury potatoes are not suitable because they contain more starch than waxy varieties. The more starch the potatoes have, the more they will fall apart when cooked. Floury potatoes are therefore much better for making mashed potatoes or dumplings.
Recipe for crispy sheet pan potato wedges
And after we've told you our tricks on how to get your potato wedges crispy, here's the recipe for the best potato wedges from the tray!
Ingredients for 4-6 servings:
- 1 kg waxy potatoes
- 40 Gramm Butter
- 20 grams of olive oil
- 2 tsp paprika powder
- 2 tsp grated lemon peel
- Salt and pepper
Preparation:
- Halve the potatoes and cut into wedges.
- Place in a large pot of salted water and bring to the boil.
- Cook for 10 minutes until tender but not soft.
- Drain well and return to the pot over low heat.
- Shake vigorously until the liquid has evaporated.
- Preheat the oven to 220 degrees fan.
- Add butter and olive oil to the baking tray and melt in the oven.
- Cover the potatoes completely with the butter mixture and roast for 20 minutes.
- Remove from the oven and season with spices.
- Roast for another 20 minutes until you reach your desired level of crispiness. Open the oven door 1-2 times for 10-15 seconds.
- And that's it - it's so easy to make crispy potato wedges straight from the tray!
