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Potato Wedges

How to make delicious gourmet potato wedges (Steak fries)


Ingredients

• 3 medium parboiled russet or
   Yukon Gold potatoes, cut into wedges
• 1 medium yellow onion, sliced (optional)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• Freshly ground black pepper
• Fresh parsley leaves, finely chopped
• Parmesan cheese, shredded

The key to success for any good recipe is to always use the freshest ingredients.

Preparation

Prepare Parboiled Potatoes in Advance
Clean a dozen medium russet potatoes by scrubbing them under water. Put potatoes in a large pan, cover with cold water, place on stove then bring the water to a boil over high heat. Let the potatoes boil for 15 minutes. Stick a fork into a potato to check if it’s done.

When done, immediately remove pan from the heat, go to the sink and gently pour the potatoes into a colander to let air dry for 1 to 2 hours, then wrap in paper towels and store in a plastic bag in the refrigerator. Makes about 5 pounds of parboiled potatoes and lasts 5 to 7 days in the refrigerator. See (how to parboil potatoes).

Parboiled potatoes cook much faster, aren’t wet and the wedges won’t discolor!

Parboiled potatoes cook much faster, retain the flavorful moist starches but aren’t wet, plus they won’t discolor after cutting into wedges.

Make the Potato Wedges

Cut parboiled potatoes lengthwise into 3/4″ wide wedges by cutting medium potatoes in half lengthwise, then each half again for 4 wedges per potato, then set aside. Add aluminum foil to a 13x9x2″ pan. Add the potato wedges to the pan, then gently toss with olive oil, salt, Italian seasoning, and pepper (and optional onion slices) until well coated, then evenly spread them out, being careful not to overcrowd the pan.
• 3 medium parboiled russet or Yukon Gold potatoes,
   cut into wedges
• 1 medium yellow onion, sliced (optional)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• Freshly ground black pepper

On the Grill
Preheat the grill to medium-high. Place the uncovered pan of potato wedges over indirect heat and close the grill. When the wedges start to brown on the bottom, about 8 to 10 minutes, mix thoroughly with a spatula, then continue grilling them for another 8 minutes or until all sides are slightly crispy and golden brown, and still tender on the inside. Plate, then sprinkle potato wedges with chopped parsley and shredded parmesan cheese with side of ranch dressing or ketchup. Serve while hot.

In the Oven
Arrange the oven rack in the top third position, then preheat to 425 degrees. Place the uncovered pan of potato wedges on the rack and close the oven door. When the wedges start to brown after about 8 to 10 minutes, mix thoroughly with a spatula, then continue roasting them for another five minutes or until all sides are slightly crispy and golden brown, and still tender on the inside. Plate, then sprinkle potato wedges with chopped parsley and shredded parmesan cheese with side of ranch dressing or ketchup. Serve while hot.

Buon Appetito!

Potato Wedges Plated

Potato Wedges Served in Decorative Bucket