Crispy Spicy Baked Potato Wedges
Crispy spicy baked potato wedges soft and fluffy on the inside, served with a generous amount of flaky salt, parmesan, and flat leaf Italian parsley, super delicious! Don't forget the flavorful chip and potato spice because that's what adds that extra layer of tasty flavor as it bakes into the cheesy salted skin. Delicious!
Ingredients
- 6 to 8 potatoes rinsed (See notes below on peeling)
- 2 Tbsps. Maizena
- 2 Tbsps. chip and potato spice
- ¼ cup parmesan cheese grated
- ¼ cup olive oil if using butter or duck fat about 4 tbsps.
- flaky sea salt
- 2 to 3 Tbsps. parsley finely chopped
Instructions
- Preheat - Preheat the oven to 220 °C / 428°F.
- Line a baking tray - Use baking paper or aluminum foil to line the inside of the tray, this is for roasting the wedges. Line another tray or dish - Line with a clean dry kitchen towel / cloth and set aside, we will leave them in the fridge for 10 to 20 minutes after cutting.
- Wash / rinse the potatoes - Drip / air dry and place on a board to cut.
- Cut the potatoes into wedges - In half lengthwise, cut each half lengthwise again and once more. This will depend on how thick you want them. (8 wedges)
- Dry the potato wedges - Use a clean kitchen towel (cloth) to dry the wedges and then place them on the prepared tray with a dry cloth. Place them laying flat on the side, spread apart not overlapping and leave them in the fridge for anything between 10 to 20 minutes. (the latter is best)
- Spicy flavor - In a small bowl / jug combine 2 tablespoons of chip & potato spice and olive oil.
- Remove the potatoes from the fridge - Place the cold wedges in a bowl and sprinkle the Maizena and a teaspoon of the chip and potato spice.Coating: Use your clean hand to coat the wedges. Pour the spicy flavor oil mix over the potatoes, carefully mix one more time.
- Spread the potato wedges out on the baking paper tray, spread apart, sprinkle a little parmesan, and bake for 25 minutes or until crispy with golden color and edges.
- Serve with chopped flat parsley and or extra flaky salt and a sprinkle of the chip and potato spice if needed.
Notes
Peel or Not To Peel That's entirely up to you, there's no right or wrong way. The only thing to consider is that most of the nutritional value is in the skin. They are not necessarily not crispy without the skin, I've made them with the skin and without, and the crispiness is not only dependent on the peels. More in this post.
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