Forum: cooking.stackexchange.com
Tags: <potatoes><chips>
Title: How can I make my homemade potato wedges crispy?
Question: How do I make my wedges go nice and crispy in the oven?  I usually season them with a cajun mix, add a tiny bit of oil, and cook them in the oven on fan-bake at about 200 degrees (celcius). They come out okay, but  not  amazing.  What can I do to make them come out a lot crispier, while still using a normal household oven? Would more oil improve their texture, or do I need to crumb them maybe?

Answers:
sents: text: You could put them in a pan of boiling water for 3 or 4 minutes (not so to they're cooked through) before putting them in the oven.
text: The potato on the outside of the wedges will soften and cook a little bit which will help the outsides crisp up a little.
text: Make sure you allow them to drain completely before you put them in the oven.
answer_details: author: cooking.stackexchange.com/users/5449/Red Spatula
score: 8
sents: text: After boiling for a few minutes in water, drain, put the lid on and shake (but gently so the wedges don't break).
text: This will rough up the surface.
text: The resulting bumps can heat through more fully and lose more moisture, leading to crisp.
answer_details: author: cooking.stackexchange.com/users/8315/jontyc
score: 3
sents: text: I would also agree with other people's suggestions of par-boiling for 7-10 mins, followed by a shake.
text: In addition I would get the oil hot before adding the potato.
text: Either put the tray with the oil in the oven a few minutes before cooking or pre-heat the tray & oil on top of the hob before transferring to the oven (make sure your baking tray can withstand hob temperatures).
answer_details: author: cooking.stackexchange.com/users/2389/Gary
score: 3
sents: text: I usually par-microwave the whole potatoes, then cut them into wedges and let them steam out for a good few minutes.
text: You can actually see the potato going whiter and drier near the edges.
text: Microwaving seems to me highly preferrable to boiling at this stage to minimise water.
text: Then I shake them in a bag with some olive oil to coat, then sprinkle with Caribbean seasoning.
text: Then bake.
text: Baking long and lower works better than too high a heat, too.
text: I've had them get so crispy before, they are almost like shards of glass, it's awesome!
answer_details: author: cooking.stackexchange.com/users/58952/Steve M
score: 2
sents: text: Cook them hotter.
text: I cook mine at 425 or 450 F, which is 220 or 230 C.
text: It makes a difference.
text: I toss them in oil, sometimes with salt and rosemary, and put them on a silpat baking sheet.
text: I keep them a little apart, trying not to have any touching, so the steam can get out.
text: They get browned, even blistered, and crunchy, like roasted potatoes do.
text: To be clear: I don't parboil, I don't coat them in anything other than oil.
text: The oven temperature and the rubbery sheet on the baking pan do the trick.
answer_details: author: cooking.stackexchange.com/users/304/Kate Gregory
score: 1
sents: text: What everyone has said..
text: par boil them then season when cooled coat in corn flour and a bit of oil and bake at about 200.
text: If ur wedges are extra big reduce the heat but cook for longer to stop the outside burning
text: Also try and bake then spread out well on baking paper.
text: My sweet potato fries come put perfectly like this x
answer_details: author: cooking.stackexchange.com/users/23272/Keri Eloise
score: 0

Summary of the answers:
Par-boil or microwave the wedges for a few minutes before shaking them, seasoning and coating in corn flour and a bit of oil, Keep them properly spaced on baking paper and bake at about 200.
You can par-boil them, give them a good shake and then bake in a hot oven with hot oil.