Jaycee Baso shares her recipe to make the perfect potato wedges without using a deep fryer

How to make PERFECT potato wedges without using a deep fryer – and the trick to making them crispy every time

  • A home cook has shared her simple recipe to make crispy potato wedges   
  • Jaycee Baso uploaded a video on TikTok showing how she made the wedges
  • She revealed how she made them crunchy on outside, soft pillows on the inside
  • You’ll need potatoes, olive oil, paprika, cumin, mixed herbs, and garlic powder

By Cindy Tran for Daily Mail Australia

Published: 22:39 EDT, 28 April 2020 | Updated: 02:23 EDT, 29 April 2020

A home cook has shared her simple recipe to make the perfect crispy potato wedges without using a deep fryer.

Jaycee Baso, from Sydney, uploaded a cooking video on TikTok showing how she made the wedges crunchy on the outside with soft pillows on the inside.

‘Boiling them in water first helps to release some of the starch in the potatoes,’ Ms Baso told Daily Mail Australia.

‘That way, when you do bake them after, the outside goes deliciously crispy, while the insides of the wedges stay soft and fluffy. So yum.’ 

To make the homemade wedges, all you’ll need are golden potatoes, olive oil, garlic and onion powders, smoked paprika, cumin, dried mixed herbs, salt and pepper.

A home cook has shared her simple recipe to make the perfect crispy potato wedges without using a deep fryer

A home cook has shared her simple recipe to make the perfect crispy potato wedges without using a deep fryer

Jaycee Baso, from Sydney, shared a cooking video on TikTok showing how she made the wedges crunchy on the outside with soft pillows on the inside

Jaycee Baso, from Sydney, shared a cooking video on TikTok showing how she made the wedges crunchy on the outside with soft pillows on the inside

Jaycee Baso, from Sydney, shared a cooking video on TikTok showing how she made the wedges crunchy on the outside with soft pillows on the inside

Start by washing and peeling your potatoes, then cut them in half and then into even wedges so they bake evenly.

Next, place them into a pot and cover with boiling water and salt. 

‘Boil the potatoes for a few minutes until tender,’ she said.

‘Definitely don’t boil them for too long. You just want them to be slightly cooked and not at all soft and mushy in this step.

After draining the water, arrange the potatoes evenly across a baking tray.

Drizzle the potatoes with olive oil, and then season generously with mixed herbs, smoked paprika, cumin, garlic and onion powders, salt and pepper.

‘You can add anything you like,’ she said.

Cook in the oven at 190C for 30 minutes until golden, crisp and cooked through. Serve with sour cream and sweet chilli sauce.

Start by washing and peeling your potatoes, then cut them in half and then into even wedges so they bake evenly

Start by washing and peeling your potatoes, then cut them in half and then into even wedges so they bake evenly

Next, place them into a pot and cover with boiling water and salt

Next, place them into a pot and cover with boiling water and salt

Start by washing and peeling your potatoes, then cut them in half and then into even wedges so they bake evenly. Next, place them into a pot and cover with boiling water and salt

Drain the water

Drain the water

After draining the water, arrange the potatoes evenly across a baking tray

After draining the water, arrange the potatoes evenly across a baking tray

After draining the water, arrange the potato wedges evenly across a baking tray

Season the potatoes with salt and pepper

Season the potatoes with salt and pepper

Drizzle the potatoes with olive oil, and then season generously with mixed herbs, smoked paprika, cumin, garlic and onion powders, salt and pepper

Drizzle the potatoes with olive oil, and then season generously with mixed herbs, smoked paprika, cumin, garlic and onion powders, salt and pepper

Drizzle the potatoes with olive oil, and then season generously with mixed herbs, smoked paprika, cumin, garlic and onion powders, salt and pepper

If you prefer roast potatoes, former MasterChef star Callum Hann previously told FEMAIL that it’s best to ‘rough the potatoes’ by shaking them vigorously in a colander once boiled.

This will increase the surface area for heat to penetrate through each potato.

‘Toss the roughed-up potatoes in olive oil, then crisp up in an air fryer or roast in a 200C fan forced oven,’ he said.

‘For the best roast potatoes make sure you par boil them in salted boiling water for about 10 minutes or until tender.’

For both chips and roast potatoes, it’s important to be careful not to overcook. When cooking chips this can be avoided by regularly checking the potatoes when frying.

‘Food continues to cook even after you take it off the heat – whether it’s a steak, a risotto or a fried egg. Take it off just before it’s ready, not exactly when it’s ready,’ Callum explained.

To serve, don’t be afraid to add extra toppings to fried chips other than condiments. Get creative and add different cheeses or mince meat and onions – the options are endless.

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