La Perle Rose Videos My Preferred videos home
These are my favorite crispy roasted potato wedges that quite frankly are the best I’ve ever had and i promise you, they will be the best you’ll ever have as well. Yes there’s a little method here but I promise you it’s worth it. Recipe and breakdown listed below!
RECIPE:
2lb of Yukon Gold Potatoes, peeled and cut into 3/4” wedges
4 Tbsp of light olive oil (any light oil of choice works here)
1 tsp of Granulated onion
1 tsp of granulated garlic
1 tsp of paprika
1 tsp of dried rosemary
Plenty of salt and pepper to taste
Fresh parm and parsley to finish
Preheat your oven to 425 degrees.
Peel and cut your potatoes and place them in a pot filled with cold water and a generous pinch of salt, bring to a boil and boil for exactly 5 minutes, then drain and allow to sit in the colander for 10 minutes. While that happens, take your oil, and place it in a pan (a baking sheet is fine just make sure it’s about a 9×13” size) and pop it in the oven for 10 minutes as well. When ready, add the spiced to the hot oil, mix to combine, then add the potatoes, toss well and place them in a single layer best you can. Pop them in the oven on the bottom rack for 40-45 minutes flipping halfway through. Perfection!!
