Crispy Parmesan Potato Wedges | Vegan Recipe - Elavegan (2024)

FAQs

Why are my potato wedges not crispy? ›

If your wedges aren't getting crispy enough, here's 3 things to try: slice your wedges thinner, cook them for longer, and make sure they aren't overlapping on your baking sheet.

Right amount of oil.

Too much and it actually makes them soggy. Too little and the seasoning doesn't stick on the wedges and the wedges stick to the baking tray.

Whatever you do, don't peel them! The potato skins help them become really crisp in the oven. Next, season the potato wedges. Place them in a large bowl with the garlic powder, onion powder, paprika, and salt.

Soaking the sliced potatoes in water helps to draw out some of the starch from the middle of the potato, resulting in a sturdier, crispier French fry.

Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

Seasoned Potatoes: Potatoes, Vegetable Oil (High Oleic Canola, Canola, Soybean, Cottonseed, and/or Sunflower), Modified Food Starch (Corn, Tapioca), Salt, Rice Flour, Corn Starch, Dextrin, Spices, Sugar, Garlic Powder, Onion Powder, Dextrose, Leavening (Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate, and/or ...

Clean and scrub the potatoes well, then cut them into wedges about ¼ – ½ inch thick. Place them into the milk/egg mixture, and toss them around, so they are coated. In a large gallon-sized plastic bag, add the dry ingredients: flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and poultry seasoning.

There are lots of recipes that call for par-boiling the potatoes first to reduce the amount of cooking time, but it's an extra step and an extra pan to wash. If you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam, which helps cook the potatoes through.

What makes the potatoes unhealthy is the added fats like oil or butter or cheese or sour cream that we choose to put on. Healthy ways of cooking potatoes are boiling, baking, steaming or frying them without using any added fats. Here is a healthy way of enjoying the guilt-free potato wedge fries.

Bake or fry in small batches: Cooking the potato wedges in small batches will help to ensure that they cook evenly. and don't become soggy. Flip the wedges during cooking: Halfway through cooking, flip it over. It ensures that both sides are crispy and evenly cooked.

How do you make potato wedges crispy again? ›

If you're reheating potato wedges that have been stored in the fridge, place them on a baking tray into a very HOT oven and cook until they crisp up again.

Remove the potatoes when they are golden and crisp on the outside and tender on the inside. You can pierce a wedge with a fork to see if it's done--the inside should be soft and offer no resistance to the fork.

Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Use floury potatoes, such as Maris Piper, as these have a soft, fluffy texture. Leave in a bowl of cold water for 30min to remove excess starch. Drain in a tea towel or on kitchen paper. Make sure they are completely dry on the surface as this will give a crunchy, crisp result.

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.