February 09, 2021

Great Earth Potato Wedges

I love potatoes so if ever we will travel outside Asia, I can still survive even without eating rice. I can live eating bread or potatoes but of course not for a very long time. Hehehe! Nothing beats rice meals. When community quarantine started last March, we missed eating out so we’ve been buying fries and mojos to satisfy our fast-food cravings. 

Yesterday, I shared about the homemade mojos potato and now let me share the Great Earth Potato Wedges. I just realized na same brand ito ng California Blend that I previously blogged. Anyway, last weekend, I cooked fried chicken and I remembered the potato wedges that I bought last December at Landers. One pack is 2 lbs for P179.75. 

I checked the packaging for cooking instructions and this potato wedges pala is good for baking. But I did not follow it, nag-fry na ko ng chicken so nagfry na rin ako ng potato wedges. I just fry 1/3 of the pack for 6-8 minutes. 

The taste of the potato wedges is quite similar to KFC fries, medyo oily because I deep fried it so it was not a hit. Next time I will follow the cooking instructions kung magbabago ang lasa. Pero may lasa na siya kahit wala pa seasoning or dahil prinito ko siya kung saan ko prinito yung chicken na may Crispy Fry. hehehe!

Potato Wedges Cooking Instructions 

1. Preheat oven to 375F. Light grease a large baking sheet and set it aside. 
2. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl, whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture. 
3. Place potato wedges on a prepared baking sheet in a single layer with skin-sides down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping. 

Update March 2021: Potato Wedges with Parmesan Cheese and Parsley

Last month, I mentioned that my potato wedges were just okay. We still have remaining potato wedges so I cooked this again together with Chicken Karaage and Tonkatsu. I added Parmesan cheese and dried parsley after I deep-fried them. Taste-wise, it is better compared to plain potato wedges. Thanks to Parmesan cheese. 

No comments:

Post a Comment