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Step 1: Prepare the Potatoes
Wash and Cut the Potatoes:
Wash and scrub the potatoes thoroughly, leaving the skin on for extra texture and flavor.
Cut the potatoes into wedges. To do this, first slice the potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato.
Coat the Potatoes:
Place the potato wedges in a large bowl. Add 4 tablespoons of corn starch and toss to coat the potatoes evenly. The corn starch will help make the wedges extra crispy in the oven.
Season the wedges with salt, pepper, and paprika to taste. You can adjust the spice level according to your preference, adding more paprika for a smokier flavor.
Add Oil:
Drizzle the wedges with a little oil (about 2 tablespoons should be enough) and toss again to ensure the oil and seasoning are evenly distributed.
Step 2: Bake the Potato Wedges
Preheat the Oven:
Preheat your oven to 220°C (425°F).
Bake the Potatoes:
Line a baking sheet with parchment paper or lightly grease it with oil. Arrange the potato wedges in a single layer on the baking sheet, making sure they don’t overlap to ensure even cooking.
Bake in the preheated oven for 35-40 minutes, flipping halfway through to ensure both sides are crispy and golden. The wedges should be tender inside and crispy outside.
Step 3: Prepare the Cheesy Sauce
Melt the Butter:
In a small saucepan, melt 25g of butter over medium heat.
Make the Roux:
Once the butter is melted, add 1 tablespoon of wheat flour and whisk continuously. This mixture is called a roux, and it helps to thicken the sauce. Cook the roux for about 1-2 minutes, whisking constantly, until it turns slightly golden.
Add the Milk:
Gradually pour in 1 cup of milk while continuing to whisk. Keep whisking until the mixture is smooth and begins to thicken, about 3-5 minutes.
Melt the Cheese:
Once the milk mixture has thickened, reduce the heat to low and add 40g of grated cheese (cheddar or any cheese that melts well). Stir continuously until the cheese is fully melted and the sauce is smooth.
Season the Sauce:
Season the cheese sauce with salt and pepper to taste. If you prefer a bit more spice, you can also add a pinch of paprika.
Step 4: Serve the Potato Wedges with Cheesy Sauce
Plate the Wedges:
Remove the crispy potato wedges from the oven and transfer them to a serving plate.
Drizzle the Sauce:
You can either drizzle the cheese sauce over the potato wedges or serve it on the side as a dipping sauce.
Garnish (Optional):
For added flavor and presentation, sprinkle some chopped parsley or extra grated cheese over the wedges before serving.
Cooking Tips:
Choosing the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are ideal for making crispy potato wedges because they crisp up better than waxy varieties like red potatoes.
Corn Starch for Crispiness: Coating the potatoes in corn starch is key to achieving that extra crisp texture. It absorbs moisture from the potatoes and helps create a crunchy exterior.
Even Baking: Ensure the potato wedges are spread out evenly on the baking sheet and not crowded together. This allows the hot air to circulate around the wedges, making them crispy on all sides.
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