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/ck/ - Food & Cooking

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11647984 No.11647984 [Reply] [Original]

How do I make potato wedges so they have some crunch to it? Whenever I make them in my oven they turn out kinda flabby, not the way I like them.

>> No.11647985

Bake partially, then fry.

>> No.11647987

>>11647984
Deep Fry at 170C for 4 minutes
take em out put on a rack let oil drip down and cool em down a bit
Deep Fry at 170C for 5 minutes
take em out put on a rack let oil drip down and season them
serve

>> No.11647990

>>11647984

Turn up the heat and be patience.

>> No.11647993

>>11647984
boil out the starch first
bake
then finally fry with oil for extra crispyness

>> No.11647995

>>11647985
I don't have a deep fryer and frying them in a pot wastes so much oil. No other way to make them crunchy without frying them?

>> No.11647998

>>11647995
pan fry them you r tard, you don't need a lot of oil and they cook fast

>> No.11648002

>>11647995
Just use less oil, flip them if you're really that scared. Also oil is dirt cheap in america, so I just assumed it was similar elsewhere (provided you're elsewhere, if not, you're a fuckin' idiot go get a fucking gallon jug of cheap shit from walmart just for fryin taters)

>> No.11648005

>>11647984
We're getting a lot of different answers here.
I love to make wedges in the oven, frying is good too but the oven bake kinda makes you feel better about yourself.
Put em in a big bowl with olive oil to coat, salt pepper and garlic powder or italian seasoning or whatever you feel like and toss around. 400 degrees for like 20-25 minutes, flip halfway through or shimmy shangle them around after 10 minutes. Then keep an eye around the 20 min mark, touch them with a fork or something to get that scritchy crunchy top surface feel. Then you will know they're done.
Something about not letting the potatoes actually come into contact with water either (just wash the skin and dry thoroughly, dont let them ice bath or anything because they suck in all that moisture.)

>> No.11648008

>>11648002
the less healthy oils are cheap as fuck: canola, vegetable especially. I get a gallon for less than 3$

But olive oil is fucking retarded like 11$ for 16 oz. wtf

>> No.11648010

>>11648005
this is also my modus operandum.

>> No.11648015

>>11648008
You really shouldn't be frying anything in olive oil because of it's fairly low smoke point. If you're frying you're accepting it's unhealthy. If you want crispy from baking i'm sure there's a way to do it but oils, just give up on it being healthy, my man.

>> No.11648016

>>11648008
>olive oil
never fry in Olive Oil you retard, it's smoke point is insanely low

>> No.11648017

>>11648005
>Something about not letting the potatoes actually come into contact with water either (just wash the skin and dry thoroughly, dont let them ice bath or anything because they suck in all that moisture.)
they don't suck in moisture, they give up starch, this is what interferes

>> No.11648020

slice your potatos, par boil them, around 10 mins, then drain off the water in the pot, salt liberally, and shake them roughly in the pot, to rough them up and create extra crispiness
leave them to dry out further, and the salt will draw moisture out of them, around 10 mins

then preheat the oven, and then heat a tray with some oil in it (don't let it smoke, but it should sizzle when you add your potatos)

also toss the potatos in oil so they're all covered, in the pot.

then put the potatos in your hot oil and roast them until crispy

>> No.11648031

boil with 2 tbsp vinegar
cool
deep fry
cool
freeze
deep fry

>> No.11648033
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11648033

>>11647984
All of these faggots don't know you need baking soda:

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

You need partial breakdown of the starches so they can crisp properly.

>> No.11648037

>>11648015
>You really shouldn't be frying anything in olive oil because of it's fairly low smoke point
that's only EVOO.
Normal olive oil is refined, it has a high smoke point.

>>give up on it being healthy
why do you believe that oil makes it magically unhealthy?

>> No.11648085

>>11648037
>that's only EVOO
That's a myth, EVOO has a smoke point @ 370F which is higher than almost all deep frying applications including potatoes.

>> No.11648478

brush the wedges, front, back and sides....with mayo, season nicely then bake.

>> No.11648570

>>11647995
You know you can reuse the oil right ? Until you use it for fish it's always good

>> No.11648628

>>11648085
370f is ~190°c which is just above normal deep frying temperatures but the elements in a deep fryer get a lot hotter than the nominal temperature of the oil.

>> No.11648703

>>11648628
But the since the oil temperature doesn't exceed 370F that makes no difference. What you're saying is equivalent to saying the core of the earth of the earth is 10,800F so that's the temp of the ocean.

>> No.11649813

>>11647984
Fuck what everybody else told you OP, I got you covered.
Boil it out until the skins retract from the edges, then fry it high heat in grapeseed oil.

>> No.11650059

>>11647984
It's likely the variety you use. If you're buying the cheapest potatoes at the store they're probably trash. Get a russet or maris piper. A lot of the suggestions in this thread are good but you shouldn't be getting totally disappointing wedges unless you are using the wrong potato.

>> No.11650094

>>11648005
OP this is nearly what I do with one key difference - I soak the sliced wedges in water for an hour or so before baking. It's supposed to pull the starch out and make them more crispy. I know you can make them even better by adding corn starch I think but the last time I tried that they stuck to my baking sheet and got ruined so I decided not to try that again.

>> No.11650113

>>11647995
You precook the potatoes in a microwave for six minutes, just poke with a knife so they don’t explode, then slice them when they come out, careful they are hot, use bacon grease to brown them on medium heat, turn to get both sides brown. Garlic, salt, and pepper to taste.

>> No.11650305

>>11647984
I bake potatoes at 450 and 30 minutes, they turn out crispy even though i dont use oil

>> No.11650308

>>11647984
>How do I make potato wedges so they have some crunch to it?
eat toast or pretzels instead? potatoes aren't a crunchy food, man.

>> No.11650532

>>11647995
I cook my wedges at 350 for about for about 30 minutes on the middle rack without flipping, then I turn the heat up to 375 and place the tray on the bottom rack next to the heating element for about 7 minutes per side.

Proximity to the heating element is the most important factor in getting them crispy. My oven has a heating coil on the bottom and it gets the pan incredibly hot, which crisps up the wedge. If you don’t have a heating element on the bottom, use your broiler for the crisping step, and adjust the rack so that the tray is as close to the broiler as you can get it.

>> No.11652475

>>11647984
>crispy wedges
blasphemy

>> No.11652561

>>11650308
>potatoes aren't a crunchy food, man
"potato chips"

>> No.11652602

>>11652561
>potato chips
That's more oil than potato chip. disgusting.

>> No.11652935

>>11648015
>>11648016
I was drunk when I was posting last night and I competely forgot the topic was frying. God yes olive oil is not a frying oil I actually prefer peanut or good ol canola