I’m so happy that it’s finally veggie burger season! While I eat veggie burgers all year long, I really hit my stride during the summer months; firing up the grill at least a few times a week for a hearty burger piled high with my favorite toppings.
And you know what goes great with a veggie burger?
Homemade french fries.
After posting last month about the health benefits of potatoes, I decided I should put my money where my mouth is and create a delicious, crispy, perfectly-golden potato wedge that can stand up to any deep-fried version.
Growing up, we ate potatoes like this at least weekly. My grandfather even nicknamed them ‘pappap potatoes,’ after his nickname and they were hands down my favorite side-dish.
Little potatoes roasted to crispy perfection and served with a variety of dipping sauces; what’s not to like?
I highly recommend getting your hands on The Little Potato Company potatoes for this dish, as their small nature makes them perfectly bite-sized. Most homemade fry recipes take forever to thinly slice into the perfect slender fry-shape. Not these. Half or perhaps quarter depending on how large the potato is. That’s it!
I’m using the Chilean Splash variety (pictured below) because I love how beautifully two-toned they are. But, really, any of their products will work.
The secret to perfectly crisp potatoes is to boil first, then bake. Yes, this takes a bit more time than just throwing in the oven but it’s worth the extra effort.
Boiling the potatoes first allows the insides to become creamy and tender, while baking ensures a thin, crispy crust. Honestly, I often eat these just with a bit of olive oil and salt. When potatoes are this good, you don’t need much to dress them up.
I fell in love with adding malt vinegar to my fries after a trip to London several years ago and think it’s the perfect finish to these fries. Crispy fries right out of the oven, tossed in a sprinkle of briny vinegar. They’re salty, tangy and completely addictive. If you like salt and vinegar potato chips, you’ll like these.
BL isn’t much of a malt vinegar fan, so for his, I keep them classic. Just sea salt and ground pepper, sometimes a shake of smoked paprika, cayenne and/or chili powder if I want to add more spice. The beauty about this recipe is that it works with just about any flavor you prefer.
Whatever you end up topping them with, you’ll love how crispy these wedges are.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Crispy Potato Wedges! These wedges are perfectly crisp and a must for any cookout or veggie burger.
- 1 (1.5 pound) bag of The Little Potato Company, Chilean Splash variety
- 1 tablespoon plus 1/2 teaspoon salt
- 1 1/2 tablespoons olive oil
- 1 tablespoon malt vinegar
- Halve potatoes (depending on size, you can halve of quarter them into wedges)
- Combine potatoes and 1 tablespoon salt in a medium saucepan; add water to cover by 1″. Bring to a boil, reduce heat, and simmer until potatoes are just tender, about 10-15 minutes; drain and pat dry.
- While the potatoes are cooking, preheat oven to 425 degrees F. Toss potatoes with olive oil and remaining salt. Place in a single layer on a parchment-lined baking sheet and bake for 25-30 minutes until very golden and crispy.
- Remove from oven and drizzle with malt vinegar. Enjoy immediately!
Thanks again to my friends at The Little Potato Company for sponsoring this post.