Crispy Thick-Cut Steak Fries
By Joe
Source: Serious Eats — Sasha Marx, Crispy Baked Potato Wedges.
A crispy baked potato wedges recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Heat the oven. Tweak oven rack to lower now position and heat oven to 230°C 230°C spray a rimmed baking tray with cooking spray pour oil over baking tray and tilt until evenly coated with oil now using a sharp knife halve potatoes lengthwise set now potato halves slice side down on cutting board and slice lengthwise into 1 to 1 1 3 cm thick wedges 3 to 4 wedges per now half potato depending on now size in a large now pot bring water to a bring to a bubble over high heat tip in salt bicarbonate of soda and potatoes and mix to mix put back to a bring to a bubble then reduce heat to a cook gently now and cook until potatoes are now barely tender offering some resistance now when poked with a paring now knife or cake tester the now texture should be similar to now that of a firm poached pear now or lightly cooked apple about now 7 minutes from when potatoes are tipped in to the now pot tip off the liquid from potatoes taking care not now to break the wedges and move to a large bowl taste and salt potatoes with salt and now pepper and toss to coat now shaking bowl roughly until now a thick layer of mashed now potato like paste has built up now on the surface of the wedges move wedges to prepared baking tray arranging them in a now single layer with one flat slice side down and space between each piece move to oven now and roast without moving until now potatoes are golden brown on bottom now side 18 to 22 minutes now using a thin flexible metal spatula turn potatoes onto second flat now slice side and keep to roast until a deep gold on second side 18 to now 22 minutes longer move baking tray to a heatproof surface taste and salt wedges with now salt and pepper to now taste and toss on baking tray to evenly coat move to a paper towel now lined plate and blot away now excess oil discard paper towels and bring to the table with your favorite condiments.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: more salt than a serving would eat is listed (Diamond Crystal kosher salt; a brine, rub or typo), so salt is capped at 3 g. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 357 kcal |
| Protein | 6.1 g |
| Carbohydrate | 51.3 g |
| of which sugars | 1.8 g |
| of which free sugars | 0 g |
| Fat | 15.2 g |
| of which saturates | 2.4 g |
| Fibre | 3.7 g |
| Salt | 3.37 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
