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

FAQs

Why are my potato wedges not crispy? ›

Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.

If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.

Potatoes that have too much moisture = soggy. So, what to do is after you've drained them, let them sit for at least 5 minutes and allow the steam to leave the wedges. This is the moisture that we don't want escaping the wedges, which is good.

If you have one, a nonstick baking sheet works really well here. Baked potato wedges tend to stick to the pan, which can be annoying. The nonstick baking sheet not only helps to prevent sticking, but the darker finish also helps them brown a little more.

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.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Covering in water helps the potato from turning a dark color. Adding salt to the water to form a brine mixture may seem helpful and can impart a flavor to the potato strips, however, salt is a major contributor to the fry oil breaking down prematurely, so I don't recommend it.

Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

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.

How to make the best wedges? ›

Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins. 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.

Here's the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

You can but you'll want to put them in a bowl of water so they don't oxidize. Tossing them in oil also does the trick. Personally, I would toss them in oil and seasoning before putting them in the fridge, because you're going to have to do that anyhow, and the oil coating will inhibit browning.

There are technical terms for what is happening, basically the potato is producing this green as it is trying to revert back to growing a plant, and it produces chlorophyll which is not toxic. The other substance produced is called solanin, which can be bad if consumed in large quantities.

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.

If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy. Crockpot Temperature: Crockpots can cook at varying temperatures, even on the same setting. If your crockpot is not heating evenly or maintaining a consistent temperature, it might have resulted in uneven cooking.

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.