If you looove roasted potato wedges but you never quite get them right, then this post is for you. There are so many reasons your wedges don't turn out the way you imagine, but the most likely problem is the type of potato you are using. Some potatoes are best for salads, steaming or boiling, baking while others are best for roasting etc. I guess the real difference is in the texture. There are thousands of varieties, I would have to do a seperate post to cover them all so today I am going to focus on how I made these delicious, crispy garlic and herb grilled potatoes.
Method:
Yukon Gold Potatoes
Granulated garlic
Dried mixed herbs
Olive oil
Tip: Never season your wedges with salt before cooking them because this draws moisture and keeps your potato wedges from becoming nice and crispy.
- Cut the potatoes into fairly uniform sized wedges to ensure ven cooking.
- Boil them in unseasoned water for 5 to 10 minutes depending on how thick your wedges are until they're cooked but still firm and not breaking apart.
- Drain the water and arrage them on a greased grill pan.
- Brush the wedges with olive oil and then sprinkle with the garlic granules and herbs.
- Grill them for about 20 minutes under a hot grill until they are crispy and golden.
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