Irisan Kentang Panggang Berbumbu

Name: Irisan Kentang Panggang Berbumbu
Total time: 50 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 lb / 1 kg potatoes (, peeled (4 large ones) (Note 1)); 3 tbsp olive oil; 1 1/2 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder ((or sub with more garlic powder)); 1 tsp salt; 1/2 tsp pepper; Sour cream and; Sweet chili sauce; Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish; Avocado Dipping Sauce

Recipe video above. Crunchy wedges seasoned so they taste like the wedges you can get from the freezer section at the supermarket! I found that the trick to make crunchy wedges is to use the right amount of oil. Too much results in soggy wedges and the seasoning comes off!

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Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

4 porsi

2 lb / 1 kg potatoes (, peeled (4 large ones) (Note 1))
3 tbsp olive oil
1 1/2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder ((or sub with more garlic powder))
1 tsp salt
1/2 tsp pepper
Sour cream and
Sweet chili sauce
Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
Avocado Dipping Sauce

Langkah-langkah

Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
Mix the Seasoning ingredients.
Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
Spread out on tray, ensuring cut side lies flat on the tray.
Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
Serve immediately!
Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.