potato wedges......

i have never made potato wedges....

i was looking up how to make them and some recipes say to boil them, then cut them into wedges and cook in the oven

others say just to cut them into wedges then cook in the oven

what is the usual way of making them? i saw some recipes calling for parm cheese on them others rosemary..... these arent going to be added to anything fancy just wanted to make something for the kiddos.

also... can red potatoes be used? i have a mess of those because i use them for potato salad.

Becky, I just cut potatoes in long wedges. Put them in a large bowl with a couple of tablespoons of olive or vegetable oil, add some Kosher salt and fresh ground pepper and maybe some chopped rosemary or other herbs/spices. Toss well to coat thoroughly and spread one-layer thin on a cookie sheet. Bake, uncovered, at 425 degrees for 30-35 minutes or until the potatoes are tender and lightly browned. Don't put too many on the tray if you want them to get crispy; they need good air circulation for optimal browning.

Becky- I zap mine for about 3 minutes in the microwave and then do exactly as Lois does. It makes for a nice hard crust and an inside that is buttery smooth.

That's a good idea!

If you toss the cut potatoes in lightly beaten egg whites instead of oil it helps them get crispy.

these did not turn out very well.....

i used red potatoes, nuked for three minutes, tossed in oil, seasoned... baked some at 400 for 18 minutes, then 425 for anoter 10 or so. they were cooked , but not crispy like i wanted.

I made another batch, everything the same, but i cooked the second batch at 450 for about 20 minutes, then 425 for another few minutes. same thing... cooked, but not crispy like i was expecting.

could it be that i used red potatoes? they were dry. the pan was dry. dont know what i did wrong.

disappointed.

these did not turn out very well.....

i used red potatoes, nuked for three minutes, tossed in oil, seasoned... baked some at 400 for 18 minutes, then 425 for anoter 10 or so. they were cooked , but not crispy like i wanted.

I made another batch, everything the same, but i cooked the second batch at 450 for about 20 minutes, then 425 for another few minutes. same thing... cooked, but not crispy like i was expecting.

could it be that i used red potatoes? they were dry. the pan was dry. dont know what i did wrong.

disappointed.

Sorry that your results didn't turn out for you like you wanted, but your guess is correct. Red Potatoes are better for boiling not baking. Your average Russet Potato is better suited for Wedges. The difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in amylose starch. Boiling potatoes are low in starch and it's a different type called amylopectin. This pectin (just like fruit for jams) is what holds that kind of potato together when boiled. Here's a quick lesson.

Potato 101

Baking Potatoes
They tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. However, they turn light and fluffy when cooked. They are ideal for baking, mashing and French fries. They are light and fluffy baked, light and creamy mashed, and to be perfectly honest, the only potato really worth frying.

Some of the names you’ll see them under in the supermarket are Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White ,White Rose, California Long White and most commonly known as Idaho.

Boiling Potatoes
These are sometimes called waxy potatoes. They come in a variety of shapes and can be long or round. They have a thin, smooth skin and an almost waxy flesh. They are relatively high in sugar and moisture (that's why they didn't get crispy for you), but very low in starch. They are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can certainly mash them, but instead of smooth and creamy, the results tend to be thick and lumpy.

You will find them sold as Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent.

Just to add to the confusion, there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, Katahdin and the Fingerling sized of these types. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan-frying, soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as a baker.

And finally, a new potato is just that – an immature, small potato of whatever variety. Red potatoes may be the type most often sold, but that does not mean that a red potato is a new potato or that a new potato is a red potato. Sweet Potatoes and Yams are another subject...........

Dan, that was an EXCELLENT primer on potatoes! Thanks. So many of us don't understand these differences. And all the "new" varieties just make it more confusing.

Dan, that was GREAT stuff !! Thank you so much.

Would you mind telling us about different flours -- high vs. low gluten, semlonina, etc. I'm looking for the perfect combination for house made pasta and pizza, and bread. I've been gifted with a cranky pasta thingy and I really need to use it. I picked up the Italian bread recipe from this site (with the smokin hot video of the guy kneading the dough for 5 minutes - I need to try that too. My hungry friends are rejoicing! Pam

Dan, that was GREAT stuff !! Thank you so much.

Would you mind telling us about different flours -- high vs. low gluten, semlonina, etc. I'm looking for the perfect combination for house made pasta and pizza, and bread. I've been gifted with a cranky pasta thingy and I really need to use it. I picked up the Italian bread recipe from this site (with the smokin hot video of the guy kneading the dough for 5 minutes - I need to try that too. My hungry friends are rejoicing! Pam

I bought some of this flour to make pizzas with at home.
http://www.kingarthurflour.com/shop/items/king-arthur-perfect-pizza-blend-3-lb

My wife was giving me a hard time about buying specialty flour until we made the pizzas. Then she proclaimed them to be the best pizzas that we ever made and acknowledged that the flour made the difference. And it made the most manageable dough that I have ever worked with.

-Pete