Crispy Potato Wedges

Name: Crispy Potato Wedges
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 4 piece potato; 1 spoon Cornstarch; 1 spoon Water; 2g Salt; 1 tsp Black pepper powder; 1 tsp cumin powder; a tiny bit (or chicken bouillon) Shiitake Mushroom Essence

Russet potato wedges parboiled for three minutes, tossed in a starch slurry with salt and black pepper, then fried or baked into a shatteringly crisp shell.

45 minNewEasy Snacks Roast Savory & Fragrant

Instructions

1
A potato, peel and wash it clean.
2
Cut into wedge shapes.
3
Boil a pot of water and put the potato wedges in to cook for 3 minutes.
4
Take out the cooked potato wedges and put them in a bowl for later use.
5
Spoon 1 tablespoon of cornstarch and 1 tablespoon of water, mix to make starch water. If you want to make a lot of potato wedges, just keep the ratio of starch to water at 1:1.
6
Pour the starch water over the potato wedges, then sprinkle salt, black pepper, cumin powder, and a little bit of mushroom seasoning or chicken bouillon onto the wedges. Shake the bowl up and down a few times, and the seasonings will evenly coat the potato wedges.
7
These are the seasoned potato wedges.
8
Place the potato wedges on a baking tray, spray a layer of oil, and bake at 200°C with top and bottom heat for 30 minutes. Be sure to adjust the temperature and time according to your oven's characteristics.
9
The roasted potato wedges are crispy and delicious. The amount from four potatoes was all finished.