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Oven Baked Breaded Potato Wedgies
I don't do recipes... But here is a close approximation of my supper creation. I taught my partner how to make these tonight and he was appalled by my lack of measuring haha.
PreHeat oven to 430° F Line a cookie tray with foil for easy clean up.
Wash and Slice 2 large russet potatoes into wedges try to keep uniform in thickness for optimal baking. Mine are usually around 1/4 inches thick at most.
Put sliced potatoes into a bowl and drench with olive oil.
In a second bowl mix together around 1 cup of panko flakes or bread crumbs, a 1/4 cup flour, and spices to taste. We used mesquite steak spices, garlic powder and savory italian blend tonight.
Ensure potatoes are well coated with olive oil and dredge in your coating mix before placing on lined tray. After finishing potato placement you can pat excess coating onto the potatoes for extra crispy goodness. Drizzle with olive oil remaining in the bowl and sprinkle with salt if desired.
Bake approximately 15-20 minutes per side. Flipping once. I usually start at 15 minutes and check them, extending time if needed for thicker potatoes.
Enjoy the wedgies!




These sound excellent! Pics next time! CAW!
I think panko definitely works.
I like soaking the cut potatoes in water for a bit and rinsing off to get some of that starch out. I forget where I learned this but I think it helps make for crispier french fries? Don't know if it would work the same here.
I want crispy potato wedgies now.
Ah yeah I remember hearing that too. I know I've tried it but couldn't tell you if there was a discernable difference haha.
Oh -- okay this is from memory, but my recipe for super crispy french fries:
INGREDIENTS
A Potato (or Sweet Potato)
Corn Starch (or Flour)
Water
Oil
DIRECTIONS
Cut that potato into wedges or sticks.
Soak it in a pot of water. See all the starch make the water cloudy.
Drain potatoes and pat dry with paper towels.
Coat in corn starch (or flour).
[You can shake it in a paper back filled with corn starch]
Heat oil in pot, make sure it's hot.
(If the oil temp's too low, the fries will be greasier.)
Fry in batches.
DRAIN!
Will definitely give this a try!
I believe in cooking "by feel" once you have mastered basic principles. Of course this makes it really hard to share recipes haha.
I agree, I always tweak for my flavor desires. In this case I will grate fresh Parmesan cheese into the coating!
Or maybe blue cheese crumbles and bacon crumbles in the mix for a loaded version! see I love tweaking the recipes lol.
That would be great! If going the parmesan route I highly recommend rosemary featuring prominently in your spice blend. I can't eat dairy anymore but that was a favourite!
I use Rosemary regularly too, matter of fact it goes under the skin of my turkey with butter at Thanksgiving too!
I was once well known for wrapping various fowl in other various meat items. Bacon and thin sliced pepperoni are tried and true! hahaha.
I agree. Once you have technique down and knowledge/experience of flavor and texture combinations you just need a basic idea if it's novel. Le guide culinaire and Larousse Gastronomique don't supply temperatures at all, and provide only very basic instructions, if any. They assume you know the appropriate techniques. Terrible for beginners but great for more seasoned cooks.
I find it funny when ingredients like salt and pepper are listed "to taste". All ingredients are always to taste!
Haha yes! So true!
I have this come up all the time! I have a friend who is a very precise cook, and trying to teach her how to make my made-up recipes is a challenge.