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Home » Appetizers

Unfried Crispy Potato Wedges + What’s in our hands

Published: May 27, 2013 · Modified: May 27, 2013 by Felicia Lim · This post may contain affiliate links

WHAT’S IN OUR HANDS

***

Every once in a while, I’m reminded of how cooking is so similar to life.

There are days that I open the kitchen cupboard wide and peer at the bareness of them; an emptiness which leaves behind a hole so black and dark, I can’t help but close the cupboards. And maybe because it’s late and the shops have already closed, I have no choice but to open the cabinets again, hoping there remains something of substance in the darkness.

That’s what we do when life presents us with situations like these – we take a fresh new look at what we thought we had (or did not have); we search once more for what we used to know and relied on; we stare hard at the little that we have in our hands, and we make do with it.

cornbread in a cast iron skillet
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***

UNFRIED CRISPY POTATO WEDGES

***

And so, on one of those bare-kitchen nights, I was digging around my cupboards when I found myself with just four large potatoes, whose skins were still dark with the dirt from which they had been pulled. Uneven, dirty ovals who were almost sprouting because of the time they’d been left there, these potatoes were hardly the most appealing of ingredients.

But, as in many circumstances of life, there sometimes aren’t many options to choose from. And between going hungry or eating potatoes, I’d rather eat potatoes all my life.

I’d been keen on experimenting a new method of cooking potatoes I had found on Rock Recipes, one in which results in the potatoes looking like crispy fries when in fact they’d been baked in the oven.

Unfried Crispy Potato Wedges

So with these humble potatoes in my hands, I set out peeling them, until all the dirt and almost-sprouts had been removed.

IMG_6496

I like my potato wedges chunky and thick, uneven and unique. So with my knife in hand, I cut them in any way I fancied.

IMG_6509

While cooking potatotes may sound like a toddler’s task, I’ve realized that not all potato wedges come out cooked the same.

According to this new recipe, the secret in creating a crispy potato wedge was to boil the potatoes in generously salted water for a couple of minutes before baking them in the oven. That’s the little trick that many people don’t know about.

IMG_6514

Once partially-cooked in the salted water, the potatoes go straight into the oven after being tossed in salt and pepper. Leave them to roast, and they eventually come out beautifully golden and crispy.

So crispy that you can hear the crunch when you bite into them.

Unfried Crispy Potato Wedges3

If you have some cream cheese and some chopped spring onions at hand, I recommend that you mix them together to form a dip.

Unfried Crispy Potato Wedges1

I assure you that the combination of both cream cheese and spring onions will elevate these crispy potatoes by several notches.

Unfried Crispy Potato Wedges5

Imagine this – golden and crispy on the outside, and melt-in-your-mouth soft on the inside.

Unfried Crispy Potato Wedges6

They’re so, sooo, good.

Unfried Crispy Potato Wedges2

UNFRIED CRISPY POTATO WEDGES (Serves 4 as a side)
Adapted from Rock Recipes’ Unfried Crsipy Wedge Fries

Ingredients:

1) 4 large potatoes (or 1 large potato per person)
2) 3-4 tablespoons of cooking oil
3) Salt and pepper to taste
4) 100g of cream cheese
5) 1/2 cup of chopped spring onions

Steps:

1) Wash and peel potatoes, then cut them roughly into thick wedges
2) Pre-heat oven to about 200 deg cel
3) Set about 1 liter of generously-salted water to boil
4) Once water starts boiling, drop potato wedges into boiling water and let them cook for about 3-5 minutes
5) While potatoes are cooking, pour cooking oil over an oven-safe tray (make sure oil covers entire base of tray) and heat oil in pre-heated oven
6) After potatoes have cooked for about 3-5 minutes, immediately drain the water off
7) Toss partially-cooked potato wedges in salt and pepper
8) Place potato wedges in the oven-safe tray (previously pre-heated)
9) Bake for about 45 minutes, turning them over about half-way through the time. Remove from oven once wedges are crispy and golden
10) Sprinkle with salt to taste and serve

Wash and peel potatoes:
IMG_6500

Cut potatoes roughly into thick, uneven wedges:
IMG_6506

Set about 1 liter of generously-salted water to boil:
IMG_6511

Once water starts boiling, drop potato wedges into boiling water and let them cook for about 3-5 minutes:
IMG_6512

After potatoes have cooked for about 3-5 minutes, immediately drain the water off, and toss partially-cooked potato wedges in salt and pepper:
IMG_6531

Place potato wedges in the oil-coated oven-safe tray (previously pre-heated):
IMG_6534

Bake for about 45 minutes, turning them over about half-way through the time. Remove from oven once wedges are crispy and golden:
IMG_6543

Sprinkle with salt to taste and serve with mixture of cream cheese and chopped spring onions:
Unfried Crispy Potato Wedges2

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. lovefoodies says

    June 04, 2013 at 7:41 pm

    Where did you get your tip from to pre – boil the potatoes? You have an interesting recipe….. Very similar to one I have seen elsewhere

    Reply
    • rosewithoutthorns says

      June 04, 2013 at 8:03 pm

      Hello! Thanks for dropping by! This recipe is from Rock Recipes – as mentioned in the recipe under the title of Unfried Crispy Potato Wedges is “Adapted from Rock Recipes” do u see it? They have amazing recipes and this was a wonderful trick to learn!

      Reply
  2. María says

    June 01, 2013 at 12:38 pm

    ¡Qué buena idea!!! Y,… con lo que me gustan las papas!!!!

    Reply
    • rosewithoutthorns says

      June 01, 2013 at 1:15 pm

      Probatelas en esa manera! Te va a encantar!!! Buen finde!! Besos!

      Reply
  3. michaelanndahlman says

    May 30, 2013 at 7:55 pm

    I bake my French fries, have done for many years (I saw the recipe online somewhere, as being healthier, with less fat & calories than fries). I don’t boil mine first & mine come out delicious & crispy. My husband is from Idaho, so we prefer “fry sauce” to ketchup. I had to learn to make it, you can’t buy it here in Canada.

    Reply
    • rosewithoutthorns says

      May 30, 2013 at 9:24 pm

      What is fry sauce?

      Reply
  4. Jess @ On Sugar Mountain says

    May 29, 2013 at 4:50 pm

    Hey for humble little potatoes they sure look crispy and mouthwatering Felicia! I know what you mean though: sometimes the pantry can be empty when you’re inspired, or completely full and yet you have no inspiration for anything.

    I think I may have a few leftover potatoes in my pantry though that would be perfect for this. 🙂

    Reply
    • rosewithoutthorns says

      May 29, 2013 at 5:23 pm

      Jess, you HAVE TO TRY this method of making potato wedges! They are sooo good! I was a bit doubtful at first but then I tried it and I’m never ever going to fry potatoes again! ever!

      Reply
  5. Min (@mjandhungryman) says

    May 28, 2013 at 9:39 am

    Felicia, thank you so much for the tip! I’ve never boiled the potatoes before throwing them in the oven. Tim LOVE his fried potatoes (which he’s allowed to get only once a month..yup he actually listens haha) so I’m going to try this healthier alternative tonight and see what he thinks!

    Reply
    • rosewithoutthorns says

      May 28, 2013 at 10:16 am

      Hello min!!

      Yeah, this was a tip I never knew before either! And depending on how crispy you like your wedges, you can leave them in the oven longer (so they get a nicer, more golden, “fried” look and texture!)

      Let me know how he likes it! don’t tell Tim they weren’t fried! See how he reacts to it!! and then let me know!! Have a good week dear!!

      Reply
  6. gracelimsaifong says

    May 27, 2013 at 6:47 pm

    Good and healthier way to eat potatoes chip. Thanks for sharing this tip. Love you darling!

    Reply
    • rosewithoutthorns says

      May 27, 2013 at 6:53 pm

      Love u too mummy! Try this method next time – you’ll love the crunchiness of the wedges and how healthy it is!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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