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3 Ingredient Crispy Potato Wedges (gluten Free)
Bring water in a medium sized pot to a boil. While the water is starting to boil, cut your potatoes into large wedges. Add them to the pot with the baking soda and a bit of salt. Par-boil them for about 5 minutes until you can stab them with a fork, but there's still a fair amount of resistance to it. Once the potatoes are done boiling pre- head your oven to 400F. Drain the potatoes, and let them. . .
Prep Time: 00:10
Cook Time: 00:45
1 tsp of truffle infused olive oil (feel free to use what ever kind of oil you like)
300 g of yellow fleshed potatoes
fresh rosemary, finely chopped
1 tsp baking soda
salt for boiling (and taste if you need)
1Bring water in a medium sized pot to a boil.
2While the water is starting to boil, cut your potatoes into large wedges.
3Add them to the pot with the baking soda and a bit of salt.
4Par-boil them for about 5 minutes until you can stab them with a fork, but there's still a fair amount of resistance to it. Once the potatoes are done boiling pre- head your oven to 400F.
5Drain the potatoes, and let them sit for a few minutes to cool and dry off a bit. Pour oil into the pot and add your seasonings. (I didn’t give seasoning amounts so you could add the amount you would like or play around with different flavours)
6Stir the potatoes around until there's a significant coat of mashed potatoes covering each wedge. This is what makes them all crispy so don’t skip this step! (By stirring the potatoes around in the pot, it will slightly mash the wedges potatoes creating the coating. )
7Spread the potatoes evenly on a baking sheet (preferably non stick so they get crispier. If you add parchment paper they don’t get as crisp) Bake them for 20 minutes.
8Flip potatoes over, and let them bake for another 10 minutes until they are browned and crisp.
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