I used to think my crispy days were behind me.
Crispy French fries from the drive thru. Crumbly rhubarb butter crunch. The snap, crackle and pop of my favorite cereal. All experiences of unhealthy days gone by.
‘How do I get a delicious crunch without processing or fat?’ I wondered.
This mystery stumped me for a while. At one point I simply accepted that crunchy and healthy don’t go together. I thought I was doomed to eating lackluster potatoes for the rest of my skinny life.
Until I discovered the magic of drastic temperature differences.
Rob and I first learned of the importance of temperature differences while baking sourdough bread. Temperature difference is essential for a last-minute rapid rise of the natural yeast. Without it, the crust forms before the yeast gets warm enough to give one last oomph.
Then we began experimenting. I soon discovered other uses for drastic temperature differences. Oil-free nonstick baking was one. The other was getting back the crunch on French fries, bread and baked goods that I missed.
Drastic temperature differences make crunchy potatoes with temperature shock. The high temperature outside quickly creates a crust and seals the moisture in. The inside steams itself with the moisture from the potatoes trapped inside.
What you get after 30-40 minutes is a crispy, puffy potato wedge with a tender center. You’ll love the delicious crunch of French fries without the heavy oil from frying.
I was delighted to have crunch back in my life. I began to enjoy making potato wedges, crumbles and hash browns again. I didn’t have to settle for another soggy meal.
A new recipe that’s not so new
To be honest, I’ve been making these tasty and simple potato wedges for a long time now. Rob and I started making sourdough towards the end of 2014. It wasn’t long after that when we discovered the key to crispy potato wedges.
I know, I know. I wish I had shared the recipe with you, too. But better late than never. ;)
Recently I’ve come to discover that I haven’t shared quite a few of my go-to recipes with you. It’s not that I wish to keep them from you. The main reason is they’re just so simple; I forget about them.
That’s what happened with this gem of a recipe.
Luckily I’ve seen the error of my ways. Especially since moving into a studio apartment in the Bay Area.
Since moving from Austin, TX to San Francisco, CA, I’ve needed to change the way I cook. I’m busier and have less space. I don’t have a car to transport 25-pound bags of whole wheat flour and 40-pound boxes of bananas. For the first time in a long time, I don’t have access to an Indian store with endless supplies of spices, amla and chickpea flour.
Yes, I miss chickpea flour.
Homemade noodles for lasagna, sourdough pasta and bread & bean cups aren’t as feasible anymore. I lack either the space, time or equipment to make them.
But I’m not complaining about my new life. I’m thankful for it. It’s given me countless new experiences. I signed my first rental lease as a renter. I ordered groceries online and had them delivered. And there’s an app or person for any task I could ever want, thanks to San Francisco’s start-up culture.
It’s also enlightening to experience how the majority of people live. Always running around. Always feeling busy. Always having something on the to-do list.
It brings me out of the cloud nine that I live on sometimes. Sure, living on a cloud is fun. But in order to do what I’m passionate about—help others become healthy—I need to understand how others live and feel.
Anyhoo, enough about me. Time for a crispy baked potato wedges recipe.
Knock, knock. It’s crispy potato wedges at your door. These wedges are insanely simple to make and require neither oil nor processing to make them crunchy. All you need is fresh potatoes and a hot oven.
Vegan and free of added salt, sugar, oil, gluten, soy, nuts and seeds
Reasons to love this recipe: crunchy texture, 10 ingredients or less, simple to make
- 3 pounds (1.5 kg) white potatoes
- 1 tbsp. white vinegar
- 1 tbsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
Preheat the oven and 1-2 large pans to 450° F (230° C).
Peel the potatoes and remove any eyes or sprouts as necessary.
Slice the potatoes into eights, lengthwise (i.e. cut the potato in half 4 times the long way).
Place the potatoes, spices and vinegar in a large bowl. Toss the potatoes to coat them evenly.
Remove the hot pans from the oven. Stand the potato wedges on their curved sides so the cut edges don’t touch the baking pan.
Bake for 30 minutes. Test to see if the potatoes are crispy on the outside by eating one. Be careful, it’ll be hot!
If they aren’t crispy enough, bake them for 5-10 more minutes
Love this healthy recipe? Don’t be shy, share it with your friends!