Crunchy Lemon Wedges
I love potatoes ! that is all.
Cooking wedges is an art I’ve discovered, and I’ve done a lot of testing …. This recipe is the best of the best !
Par-boiling is the trick and par-boiling in chicken or veggie stock with lemon and garlic it definitely a game changer !
12 small potatoes cut into quarters
4 garlic cloves chopped in half
2 cups chicken broth Or veggie
3 tbs lemon juice
2 tbs olive oil
1 tsp cayenne pepper or paprika (optional)
Preheat oven to 425 f or 220 c
In a medium sauce pan add chicken stock, half of the squeezed lemon juice and garlic pieces , bring to a boil.
Add potatoes and cook for 7 min (we are aiming for cooked on the outside raw in middle).
While potatoes are boiling prep a roasting dish with olive oil, lemon salt and cayenne mixing together until well combined.
add potatoes and garlic pieces to the roasting dish and mix gently until evenly covered in the oil mixture.
Bake for 35-45 min flipping halfway and adding more oil if needed.
A few more must try potato recipes …
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