Baked wedge potatoes recipe
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Total: 55 min Diners: 4
Some regions of Spain, like this Galicia where I live and which I adore so much, could be considered something like “potato-dependent” areas, those who live in them is as if we had a gene forming part of our DNA that forces us to eat daily some recipe with potatoes, accompanying any dish or even alone as these baked wedge potatoes, which are a perfect garnish for a meat dish or a perfect appetizer if we serve them with some sauce for dipping.
If you know anyone from these regions, you will surely have seen that not even the best meat or the most succulent fish will convince them if it doesn’t have a potato on the side.
In the rest of Spain, although not with such fervor, potatoes are also an appreciated delicacy, as they are an abundant, cheap and versatile food. Not in vain is the fundamental ingredient to prepare one of the most popular and controversial dishes of Spanish cuisine, the universally known potato omelette.
Nutritional properties of potatoes
According to the Spanish Nutrition Foundation “in the composition of the potato it is worth noting the carbohydrate content, mostly in the form of starch and a small proportion as glucose, fructose and sucrose; Being one of the Vegetable Recipes with the highest starch content explains its caloric intake (88 kcal/100 g of potatoes). Fiber is present in discrete quantities.
It is a source of vitamin C, although a considerable part of it may be lost during the cooking process. To preserve its content, it is advisable to steam or bake them (wrapped in aluminum foil). The amount of vitamin C contained in a medium-sized raw potato is equivalent to 46% of the recommended intake for men and women aged 20 to 39 years with moderate physical activity. Other intakes, such as vitamin B6, cover 21% of the recommended intakes for this population group.
The potato provides minerals such as potassium. This contributes to the normal functioning of the nervous system and muscles.
The potato also provides carotenoids, being violaxanthin, anteraxanthin, lutein, the most abundant, while neoxanthin, beta-cryptoxanthin, zeaxanthin and b-carotenes are found in smaller quantities.”
Potato also provides carotenoids, being violaxanthin, anteraxanthin, lutein, the most abundant, while neoxanthin, beta-cryptoxanthin, zeaxanthin and b-carotenes are found in smaller amounts.
How to make baked wedge potatoes
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Medium-sized new potatoes, 1 kg Extra virgin olive oil, 2 tablespoons Salt, 1 teaspoon Freshly ground pepper, 1 teaspoon Gajo potatoes or deluxe potatoes have become famous in Spain thanks to fast food establishments and are usually prepared in rather greasy fried foods, but we can also get a scrumptious version by cooking them in the oven at home. The key to success is to use thin-skinned new potatoes, especially recommended yellow-fleshed varieties such as Kennebec, Monalisa or Spunta. Heat the oven to 225ºC to bring it up to temperature and wash the potatoes well, if necessary using a scouring pad – without soap! to rub the skin and to remove any rest of earth. Dry them well. Cut the potatoes in halves lengthwise and then, each of the two halves, into wedges. Season with salt and pepper and drizzle with the oil. With the help of the hands we mix well so that the pieces are smeared with the oil and seasoning. With salt and pepper they are great, but we can give them a personal touch by adding other spices such as paprika, mustard powder, etc Lined a tray with baking paper and arrange the potatoes on top in a layer soup, without crowding. Bake for about 20 minutes at 225ºC until they have browned on top, turn the pieces over and bake for another 20 to 25 minutes until they are completely golden brown, crispy on the outside and tender on the inside. 16 potato recipes to eat well and cheaply Mistakes to avoid when cooking potatoes 11 easy baked potato recipes that are perfect as a side dish Crispy French fries, always perfect with these tips Potatoes a la importance Videoreception of potato omelet Step 1
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