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Vegan Recipes in 30 Minutes: Potato Wedges

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[youtube https://www.youtube.com/watch?v=cKCekrBbKEY&w=560&h=315]

(uplifting music) – [Presenter] For this recipe, you're gonna need an oven, two baking sheets, a large storage container, a sharp knife, a cutting board and a spatula The ingredients you'll need are: four to six small potatoes, extra virgin olive oil, fresh ground pepper, fresh ground sea salt, chili powder, garlic powder, Italian seasoning and nutritional yeast

You'll need to preheat your oven to 475 degrees ahead of time This may take awhile based on the type of oven that you have Make sure to fully preheat your oven before you try baking your wedges You'll need about four to six small potatoes If you'd like to get a larger potato, you'd probably wanna get about two to three potatoes

You're gonna wanna thoroughly wash and rinse off the potatoes That way, you're not having a bunch of extra dirt and grit Tends to make the potato wedges taste kind of nasty Now we'll need the cutting board and sharp knife Very carefully cut the potato in half

If you see any extra little bits that need to be cut off, go ahead and cut them off No sense in eating them, right? Now take the potatoes and you're gonna cut them at an angle in towards the middle so it creates the little wedge The thinner that you make your slices, the quicker it will be to bake them However, you don't want them too thin, otherwise they'll turn into potato chips when you go to bake them Your cuts don't need to be perfect

Take your time, carefully cut each one of them angled inward You'll notice as I toss the wedges into the storage container that I separate them This gets it so the ingredients evenly spread out over the potato wedges You don't want to be stuck together so they're missing out on some of the nice and tasty ingredients The first ingredient we'll wanna add is extra virgin olive oil

You wanna drizzle a liberal amount of the olive oil over top of the potatoes Don't go overboard, just enough to cover the potatoes This gets it so they don't stick to the pans Then grind sea salt over top Shake it up a little bit

Add some more sea salt on top of it Shake it up again Let's take a little bit of garlic powder and just shake just a little bit A little garlic powder goes a long way You'll notice as I toss in the ingredients, I'm shaking the potatoes around

It's a little tougher when you're doing a grinder such as this black pepper grinder I go for freshly ground black pepper because it tastes much fresher Next ingredient is Italian seasoning I'm gonna shake just a little bit over top I wanna make sure that I thoroughly cover each of the potatoes

And then we take the chili powder, same thing I'm gonna shake the potatoes, shake a little bit of the chili powder over top of it This gives it the kick If you like to have spicy food, then go crazy with this ingredient And the secret ingredient, nutritional yeast

I'll shake about three tablespoons over top Again, we wanna make sure that it gets every last bit of the wedges As I'm drizzling it over top, I'm making sure to shake the potatoes up a little bit Even though we've done a pretty good job of mixing in all the ingredients for the potato wedges, we're gonna go ahead and shake this up just a little more So cover it up, make sure that it's sealed really well, and then shake it up

You could take probably about a half a minute to a minute shaking it up It won't hurt it to shake it up too much Once you're all set, open it up Get your baking sheets out And you'll wanna evenly spread them over your baking sheets

Allow for a little bit of room between each wedge If you have them all crammed onto the baking sheet, it's going to take a long time for them to cook, or sometimes they'll get stuck together That's no good There's no real science to it, you just get the baking sheet and you just move the potato wedges out I try not to over think it

Once the oven is preheated, you'll wanna go ahead and put them on in Try to put them on separate racks And then close up the oven Set a timer for about 10 to 15 minutes I like to brown up the wedges a little early on

Once the timer goes off, pull the wedges out and you're ready to flip them Get your spatula out, and you're just gonna do a general job of just flipping them all over You'll know you have a flipped over right when you see the brown side up Once you've flipped all the potato wedges, place them back in the oven Have them go for about another seven to 10 minutes

This will be largely dependent on your taste Once the timer goes off, pull them out of the oven Of course, shut off the oven Set out a couple of plates Carefully dish out the potato wedges

Now this is where it gets exciting, be able to add a few little things that will make for a tasty dish One of my favorite variations is to get the non-dairy cheddar cheese, sprinkle it over top of the potato wedges, and get a dollop of non-dairy sour cream Or I just take a little bit of spicy brown mustard, set it off onto the side and dip my potato wedges into it And last but not least, we have here some bean dip Place a couple dollops on each one of the plates

Makes for a great compliment to the potato wedges Now go ahead and enjoy this dish with a friend

Source: Youtube

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