A simple baked Crispy Potato Wedges recipe that tastes Delicious

There are plenty of potato wedge recipes available, but to get them really crispy outside and soft inside will ensure a delicious potato wedge taste.

It is really delicious to bite into a potato and get the simple piece that is loved by many as the beautiful butterflies in your stomach when your teeth slowly drowning in a fluffy potato wedge texture. Following the method below make delicious crispy potato wedges with a melt-in-the-mouth fluffiness inside.

Crispy baked potato Wedges recipe.

The ingredients for this recipe is very simple and based on a two person staff will only require the following -

    * 2 large potatoes (or 3 medium size) 

    * 2 heaped tablespoons semolina 

    * A drizzle of oil sunflower 

    * Sea Salt 

    * Black Pepper 

    * A large pot of water to boiling 

Directions:

   1st The first step in making delicious crispy potato wedges are simple. Par-boiling potatoes with skin on is the very first step to ensure this. Place a large pot of water on a hot stove and wait until the water is boiling and bubbling away.

   2nd While waiting for water to boil take your potatoes and cut them into wedges lengthwise. Cut them in half first then make the potato wedges from each half of each potato. Make sure the potato wedges are of medium thickness and placed in the boiling hot water for between 50-10 minutes. As potatoes can vary in size, so be careful not to overfill the plan, as there will be a mixture of hard and soft wedges after the completion of cooking time.

   3rd Meanwhile, pre-heat oven to 190 ® C (160 ® C if fan assisted), so tip par-cooked potato wedges into a colander. Transfer potatoes to a mixing bowl and sprinkle with semolina, a good drizzle of sunflower oil and sea salt and freshly ground black pepper. Blend all ingredients together with a spoon to ensure that the potato wedges are evenly coated. If your tastes are a little spicier, so you can sprinkle some chilli with potato wedges at this time and mix them together with the other ingredients.

   4th Place potato wedges on a baking sheet (skin down) in a preheated oven for about 25-30 minutes until they are brown and golden all over. Make sure the wedges are placed skin side down to prevent potatoes from sticking to the surface of the baking sheet, thus keeping the crispiness intact when you transfer to plates. Served with oven roasted vegetables and a juicy rib-eye steaks. 

Another delicious alternative ingredient to add to the mix would be rosemary and garlic, which would go tremendously well with some lamb chops or steaks as an accessory to replace beef.