Potato wedges are perfect for meat or roasted dishes, grilled or fried fish, or even as a snack.
And this version I’m bringing you today is an oven-baked version and therefore much healthier.
At home we don’t do anything else!
I love potatoes “no matter what”, as they say.
I can’t resist baked fish with roasted potatoes, roasted chicken legs with potatoes, or delicious wedge potatoes with a mustard and yogurt sauce for that Saturday afternoon snack.
I’m saying Saturday, but it applies to any day of the week. ahah
They are soft on the inside and crispy on the outside. They are really great!
How do you make these Wedge Potatoes?
I love wedge potatoes, they are wonderful. To make them just cut the potatoes into wedges.
Then just follow the recipe instructions. Below I’ll give you the essential tips to make the wedge potatoes crispy and delicious.
For this recipe you’ll need:
- Potatoes
- Salt
- Pepper
- Garlic powder
- Paprika
- Ginger powder
- Rosemary
- Garlic cloves
- Olive oil
- Plain yogurt
- Dijon mustard
- Ketchup
What are the tricks for making crispy wedge potatoes?
The most important thing to make the potatoes crispy is that when you put them in the oven, you put them separate from each other.
If the potatoes are on top of each other, instead of baking, they will broil and become mushy.
It’s also good to dry the potatoes well before you season them, because excess water will also cause them to broil rather than roast.
Roast the potatoes at a high temperature, so that they get crispier.
For the sauce, don’t throw the leftover seasonings from the potatoes. Use them for the gravy, which tastes delicious.
Let’s check the step by step?
Potato Wedge
Ingredients
For the wedge potatoes
- 8 potatoes cut into wedges
- Salt to taste
- Pepper to taste
- ½ tbsp garlic powder
- ½ tbsp paprika
- 2 tsp ginger powder
- Rosemary sprigs to taste
- 4 whole garlic cloves (peel on)
- Olive oil to taste
For the sauce
- 2 tbsp plain yogurt
- 1 tsp dijon mustard
- 1 csp ketchup
Instructions
For the wedge potatoes
- Wash the potatoes well and cut them in wedges. Do not remove the peel.
- Dry the potatoes well with the help of a cloth.
- Put them in a bowl and add the seasonings.
- Mix well and add the olive oil. Mix again.
- Arrange the potatoes on a tray, without them touching each other.
- PSprinkle with rosemary.
- Crush the unpeeled garlic cloves and place them randomly on the baking tray
- Bake in a preheated oven at 200º for 30 minutes or until golden brown.
- If you want them to be even crispier, put the oven on the grill function and leave it for another 5 min
For the sauce
- Place all the ingredients together in a bowl.
- Add the leftover seasoning from the potatoes.
- Stir well and serve.
Notes
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