Ideal date with myself: seat at the bar, glass of wine, and some sort of hot, salty, fried potato situation.
It’s not unusual for me to dine alone, whether Brian is out of town or I just need some solo time. I enjoy the people watching, not having to think about a conversation, and feasting on something a little indulgent.
But my wallet said I should maybe think about recreating this wine and dine experience at home. Mission: recreate a foolproof recipe that didn’t require a deep fryer, yet would still satisfy my crispy potato craving.
The secret lies in a two-step process.
I know, you wanted it to be a one-step process (so did I.)
But the results just weren’t as good! Failed experiments resulted in a few different outcomes: too oily, soggy, crisp on the outside but half raw inside, and under salted.
You’ll boil the potatoes to cook them slightly, from the inside out. Then you’ll pat them dry before they go into the oven at high heat. And then they roast! Thats it.
These potato wedges are extra crispy on the outside, extra fluffy inside, and totally made for dipping. Best eaten straight off the pan, or in a parchment cone if you’re feeling fancy. They’d be a perfect side dish for these Instant Pot Turkey Meatballs.
And I’ve included a recipe for homemade sour cream & chive dip, a must! (It reminds of “Top the Tater”, which I think we went through a tub of every week in college.)
Easy drinking, easy dipping. I like that match. xo