Speaker: Alright, crusty herb potato wedges, very simple to make so delicious, here we go. I got two russet potatoes. Alright, I am going to cut them in half, I want to cut them in half lengthwise. But I want you to cut them wherever it's the widest point. Alright, because I want to get two as flat as possible halves, alright. So whatever the widest point of the potato, you are going to cut right down through, take your time, make it even. Now, because now you got those nice, flat halves now very easy to make thirds. Okay, so each one of those halves gets cut in a three. It's going to give us 12 pieces altogether.
As you cut them the other way lengthwise to the finished part, it would be tougher to make the wedges. So you will see what I mean when you cut these. That’s the only the way to screw this up is to have different size of pieces, alright. So in a small bowl, I am going to add a teaspoon of paprika. Alright, now that's mostly for color, but it does give a little nice flavor. Herbes de Provence krydder mix, you could use an Italian krydder mix, you can just choose rosemary time anything, fresh herb even. So put a nice teaspoon of that in. I am going to put some black pepper and salt. You got to season potatoes well as you know, there is nothing worse than an under season potato fry or potato wedge like this. It just tastes flat. So make sure you give a nice healthy dose of salt and pepper and what we are going to do here, we are going to just add a couple of tablespoons of olive oil.
Now, here is where I really feel like a genius. I see on TV all the time, these chefs they are cutting the potato wedges, they lay them out on the sheet tray and then they try to sprinkle herbs and oil and salt and pepper on the potato and it's all gone all over the pan. It drives me crazy. This is so easy, put it in a bowl. That way all your seasoning, all your flavoring is going on the potato, then put it on the pan. Alright, so again I just feel so smart right now. Alright, now here is another little trick, that is a baker's silicon baking mat, you could find those at any restaurants or supply store. So great, it's made of silicon, nothing will stick to it including potato wedges.
Okay, now anyone that have tried these on a regular pan or on foil, you know what I am talking about, right. You got the spatula, you are scrapping it, trying to -- you know they are crispy, just can't get them off the pan. That's not going to happen here. These are going to come out nice and crispy and crusty and golden brown and you are not going to have anything stuck to anything else. So get one of these mats, they are great for cookies and things like that. But I like it for these potatoes. So we are going to put them mat side down. I am going to put them in the oven for 20 minutes at 425 F right nice, hot oven. I took them out after 20 minutes, I gave them a flip as you see here and they are going to go back for another 15-20 minutes until they are nice and crusty and golden brown.
Alright, so about 40 minutes altogether 30-40 you'll be the judge, depends on the size of the potato and then once they are done, I flip them up on the skin side and I just turn the oven off and I just leave them in the warm oven and they stay nice and crusty and delicious and man those are really good and they go good with anything, I am not going to tell you who they go with because you know, right. So there we go, crusty herb potato wedges. Again the trick is season them in a bowl, not on the pan and if you can get one of those silicon mats.
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