counter create hit
Img 8138

Irresistible Crispy Potato Wedges

by
Pin
Share

Ingredients:

For the Potato Wedges:

  • 3 potatoes (840 grams / 30 oz)
  • 1/2 tablespoon salt
  • 2 tablespoons vegetable oil
  • 200 grams potato or cornstarch (7 oz)

For the Cheese Sauce:

  • 30 grams butter (1 oz)
  • 3-5 cloves of garlic, minced
  • 1/2 tablespoon flour
  • 150 ml liquid cream (5 fl. oz)
  • 45 grams Parmesan cheese (1.6 oz)
  • Black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Sunflower oil, for frying

Instructions:

Potato Wedges:

  1. Wash and peel the potatoes, then cut them into wedge-shaped pieces.
  2. In a pot, bring water to a boil, adding a pinch of salt. Parboil the potato wedges for about 5 minutes. Drain and pat dry.
  3. Coat the potato wedges evenly in potato or cornstarch.
  4. Heat vegetable oil in a pan and fry the wedges until golden and crispy. Remove and drain on paper towels.
  5. Sprinkle with salt while they are still hot.

Cheese Sauce:

  1. In a pan over low heat, melt the butter.
  2. Add minced garlic and sauté until fragrant.
  3. Stir in the flour and cook for about a minute until it forms a paste.
  4. Gradually add the liquid cream, stirring continuously until the sauce thickens.
  5. Add Parmesan cheese and stir until melted and smooth.
  6. Season with black pepper and garnish with chopped parsley.

FAQs

1. Can I bake the potato wedges instead of frying them?

  • Yes, you can bake the wedges for a healthier option. Preheat the oven to 425°F (220°C), place the wedges on a baking sheet lined with parchment paper, and drizzle with a bit of oil. Bake for 30-35 minutes, flipping halfway, until golden and crispy.

2. Can I make the cheese sauce without cream?

  • If you don’t have cream, you can use milk as a substitute. The sauce will be a bit thinner, so add slightly more flour to thicken, if needed.
See also  Lemon Cream Cheese Pound Cake with Lemon Cream Cheese Frosting

3. How do I make the potato wedges extra crispy?

  • To make them even crispier, ensure the wedges are completely dry before coating them with starch. Also, fry in batches so they cook evenly and don’t become soggy from crowding in the pan.

4. Can I use a different type of cheese for the sauce?

  • Absolutely! Cheddar, Gruyère, or a mix of cheeses will also taste great. Just note that Parmesan adds a rich, salty flavor that may differ with other cheeses.

5. Can I make the cheese sauce ahead of time?

  • Yes, you can make the sauce ahead of time. When ready to serve, reheat gently on the stove, adding a little extra cream or milk to maintain the smooth consistency.

6. How long will the potato wedges stay crispy?

  • Potato wedges are best enjoyed immediately. If you need to keep them warm, place them in a single layer in a low oven (around 200°F or 93°C) until serving, but be aware they may lose some crispiness over time.

7. Can I use garlic powder instead of fresh garlic in the sauce?

  • Yes, you can substitute fresh garlic with 1/4 to 1/2 teaspoon of garlic powder if needed. Fresh garlic, however, offers a more robust flavor.

Serve the crispy potato wedges with the creamy, garlicky cheese sauce. Enjoy the flavors—your neighbors might just want this recipe too!

Pin
Share