potato wedges. Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Combine the next five ingredients in a large plastic bag.
Place in a single layer in pan. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. Combine the next six ingredients in a large plastic bag; set aside. You can cook potato wedges using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of potato wedges
- It's 2 cup of flour.
- It's 1 cup of beer.
- Prepare 1 tbsp of cajun seasoning.
- It's 2 tsp of paprika.
- You need 1 tsp of pepper.
- Prepare 2 tsp of kosher salt.
Rinse potatoes under cold water; drain well. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges.
potato wedges step by step
- deep fry at 325°F for 4-6 minutes..
- remove from oil, let cool..
- rebatter wedges.
- deep fry till golden brown at 375°F.
These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. They're the perfect homemade solution any time the French fry craving strikes. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. Crispy Garlic Baked Potato Wedges are soft pillows on the inside, crunchy on the outside with a good kick of garlic and parmesan cheese, and NO pre-soaking or parboiling needed! Crispy Garlic Baked Potato Wedges with so many amazing flavours.