SMOKED POTATO WEDGES
By Jasmin
McDonald’s potato wedges use to be one of my go-to order with a filet-O-fish burger. This baked copycat potato wedges recipe is GF, delicious, crispy on the outside and fluffy in the inside. They taste insanely the same as the one served at McDonalds, plus they’re SUPER EASY to make. I devour these with a 2 ingredients sauce: vegan mayo and barbecue sauce. Give them a try, you’ll love them !
Have you ordered my cookbooks yet ?
*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 4 portions. Nutritional value 1 serving.
- 329 Kcal
- Protein: 5.6 G
- Carbs: 56 G
- Fat: 7.1 g
Smoked Potato Wedges.
Yield: 4 portions.1 Servings: 6 wedges, 313 G, 329 Kcal.[Protein: 5.6 G, carb: 56 G, fat: 7.1 G]
Ingredients
- Potato 4 large.
- Salted boiling water.
Spice blend:
- Oil 2 Tbsp. Sunflower or canola (for an oil free option skip the oil all together).
- Salt 1/2 Tsp.
- Smocked paprika 1 Tbsp.
- Garlic powder 1/2 Tbsp.
- Onion powder 1/2 Tbsp.
Instructions
- Preheat the oven to 200°C/ 392°F.
- Fill a large pot with water and bring to a boil on high heat.
- Wash and peel the potatoes. Then cut them into 6 wedges (or 8, it depends on how thick they are).
- In a bowl mix the spices together with the oil (for the oil free version substitute the oil with water. They turn out crispy as well just bake them longer).
- Add 1 Tbsp salt into the boiling water before adding the potato wedges.
- Let them cook for about 5-8 min (you’ll know they’re ready when you poke the potato with a thin knife and it slides slowly without breaking).
- Using a skimmer spoon transfer the potato wedges immediately into the bowl where you mixed the spices.
- Toss around the potato to coat them well with the spices.
- Arrange the potato wedges on the baking tray.
- Place in the oven for 35 to 40 min until gold and crispy (turn the wedges around half way through).
- Allow to cool down a bit and ENJOY with your favourite sauces. I served mine with vegan mayo and barbecue sauce.
Latest Contents
Latest Recipes
