Amazing! Literally the best wedges I have ever eaten!
- Carbohydrate 2.32830083333333 g
- Cholesterol 10.1677083333333 mg
- Fat 12.9388525 g
- Fiber 0.144366662661235 g
- Protein 0.267514583333333 g
- Saturated Fat 3.10243251160417 g
- Serving Size 1 1 Serving (18g)
- Sodium 27.8946666666667 mg
- Sugar 2.1839341706721 g
- Trans Fat 0.383393469387501 g
- Calories 124 calories
Step-by-step
- Place rimmed baking sheet on upper-middle oven rack.
- Preheat oven to 450.
- Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl.
- Carefully remove preheated baking sheet form oven.
- Add oil and tilt baking sheet to evenl y coat with oil.
- Place potatoes, cut side down in single layer on baking sheet.
- Roast until browned around edges, about 30 minutes.
- While potaotes roast mix butter, garlic, parsley, and lemon zest together in a large bowl.
- Remove baking sheet from oven and flip each wedge over.
- Roast until potatoes are crispt and deep golden brown, 10 -15 minutes.
- Transfer potatoes to bowl with butter and toss until evenly coated.
- Season with salt and pepper.
- Serve immediately.
Starch Chemistry
Swapping cornstarch for potato starch alters the exterior crunch because different starches gelatinize at varying temperatures. Tossing red potatoes with a dry coating absorbs surface moisture before roasting begins. High heat applied to a preheated rimmed baking sheet at 450 degrees Fahrenheit triggers immediate frying upon contact. Starch molecules trap steam inside while the outer layer dehydrates into a rigid shell.Hot Metal Physics
Placing potatoes directly onto a searing metal surface ensures thermal conduction dominates over convection. Tilting the sheet distributes vegetable oil evenly so every cut side makes direct contact with the conductive pan. Red potatoes contain higher moisture content than russets, requiring a full 30-minute initial roast to develop deep browning around the edges. Flipping each wedge halfway through promotes uniform heat distribution across all faces.Finishing Emulsions
Combining softened butter, pressed garlic, minced parsley, and lemon zest in a separate bowl creates a post-roast coating mixture. Toss the hot wedges immediately upon removal to melt the butter fats without scorching the fresh garlic compounds. Storing leftovers in a sealed container for up to three days requires reheating in a hot oven rather than a microwave to restore exterior crispness.
