The great thing about ditching my proper camera for posts this month is that I suddenly feel a lot more freedom in what we talk about. Ordinarily, there’s no way I would have bothered to take proper actual well shot pictures of what I’m showing you today. Now that there’s less pressure to come out with super attractive photos I can chill out, take a few snaps in my kitchen as I go and then just whack them in here and write next to them.
Depending on how the rest of this month goes, you may well see more posts like this in the future because I’m so very into this casual vibe. Let me know how you feel about this more candid approach in the comments if you have time. Anyway, let’s talk potatoes.
I don’t want to say that this is the best way to make potato wedges, because there are seven billion people on this planet and there’s just no way we all like ’em the same. What I will say is that my own personal favourite potato wedge experiences have been the ones in close relation to pizza – so that’s what I’m going for here.
First Famous Moe’s as a kid (I don’t know if they’re a national chain but there was one on the corner of a street near me the whole time I was growing up) and now, as an adult, Domino’s. The wedges that come as pizza sides are, to me, perfect. Their squishy interior and spicy exterior dipped in BBQ sauce with coleslaw or beans nearby are one of the foods that make the rest of life worth living, as far as I’m concerned.
Up until very recently, I hadn’t been achieving that taste or texture with my own potato wedges. I was just cutting and baking and hoping for the best, and essentially just getting big baked fries. Delicious, but never what I was going for.
The revelation? Par boiling. If you’ve got any idea what you’re doing in the kitchen, you’re probably looking at your screen right now and saying “is this girl for real? It took her this long to realise that if she softened those potatoes up in boiling water first she’d get what she wanted?”. Yeah, it took me that long. It literally hadn’t occurred to me. We all get to where we’re going eventually, I guess.
So, I cut them into relatively chunky wedges. I put them in a pan of cold water, bring it to the boil and then leave it to go crazy for about two or three minutes, then drain. Put them in a glass roasting dish (this is the only one they don’t stick to in my house, yours may be different) with a big glug of oil, a good pinch of salt and about a tablespoon of my favourite spice mix – repurchased several times, highly recommended. I bake at Gas Mark 6 (conversions here) for around about 30 minutes and then I eat all of them very quickly with a lot of condiments.
So that’s me, you now know exactly how I like this specific potato variation. Over the years, perhaps you’ll learn about my mash preferences and how I take my hash browns, but I think this is probably enough for today.
How do you like yours? Let me know if you feel like it. You know where to find me.