Curry Trail

These oven-baked potato wedges are coated in perfect seasoning and baked until golden brown crunchy on the outside and soft pillow on the inside. These potato wedges are great as a side, appetizer, or even as a snack!
Prep time: 15 minutes
Cook time: 50 minutes
Servings: 8 servings
Ingredients
▢5 big potatoes russet is ideal
▢4 tablespoons olive oil
▢2 teaspoons garlic powder
▢1 1/2 teaspoons onion powder
▢1 ½ teaspoons paprika
▢2 tablespoons Italian seasoning
▢2 teaspoons salt or adjust to taste
▢1/2 teaspoon pepper adjust to taste
▢3 tablespoons Parmesan powdered cheese
▢Parsley for garnish
Method
Scrub any dirt on the potatoes and rinse them. Pat dry completely.
To cut wedges, cut potatoes lengthwise into half.
Cut each half into 3 to 4 wedges.
Make sure all the wedges are cut into almost equal thickness.
Add the wedges to a bowl.
You can soak the potato wedges in ice-cold water for 15-20 minutes, then drain and then start using them. Soaking the wedges draws out the starch, and makes crunchy potato wedges when baked. I skipped the soaking step. With a few tips, you can get crispy potatoes without soaking.
Add all the seasoning spices and 3/4th of Parmesan cheese powder (reserve some to add in the end).
Toss or mix to get the seasoning spread on the wedges evenly.
Transfer seasoned potatoes to a baking tray lined with aluminum foil.
Spread into a single layer, making sure wedges don't overlay each other.
Bake in a preheated oven at 400F. Bake for 35 minutes, turning wedges halfway through baking time (spray a little oil after turning), until golden, crisp, and cooked through when tested with a fork.
Sprinkle with fresh parsley and some more Parmesan. Serve immediately with any sauce such as boom boom sauce, or with fry sauce or ketchup.
FOR MORE DETAILS VISIT WEBSITE - www.currytrail.in/truly-crisp...