Super Crispy and Buttery Baked Potato Wedges, Full of Milk Flavor, Crispy Crust, Soft and Layered Inside!
1.
4 potatoes, peeled and cut into small pieces, soaked in water.
2.
Put all the potatoes in the pot, add the water that soaks the potatoes, put 5 grams of salt in the water, and cook for about 10-15 minutes.
3.
Boil the potatoes until the chopsticks can easily poke them in, then remove them and drain the water.
4.
Sprinkle an appropriate amount of black pepper.
5.
Sprinkle an appropriate amount of cornstarch.
6.
Melt 20 grams of unsalted butter and 25 grams of edible oil in advance, mix well and set aside.
7.
Prepare a baking tray and coat the bottom with the prepared butter liquid.
8.
Place the potatoes evenly on the baking sheet.
9.
Sprinkle the remaining butter liquid evenly on the surface of the potatoes.
10.
Preheat the oven at 220°C 10 minutes in advance, put the potatoes in, and bake them for 30 minutes.
11.
After roasting for 30 minutes, prepare 1 piece of garlic, peeled and 5 grams of olive oil, mix well and set aside.
12.
Pour the prepared garlic diced and olive oil on top of the potatoes.
13.
Then add 10 grams of unsalted butter particles that have not melted.
14.
Continue to bake at 225°C for 30 minutes.
15.
When you bake it for 20 minutes, take it out and pour out the excess oil.
16.
Turn the potato wed over, put it in the oven, and bake it until the surface is golden brown and crispy.
17.
The potato wedges are baked with butter, so be careful when they come out of the pan.
18.
The milk is full of fragrance, the outer shell is crispy, and the inside is soft and layered, so delicious!
19.
The milky aroma of butter, the taste of black pepper, the rustic taste of potatoes, super awesome!
Tips:
Because the salt has been added during cooking, it should be delicious.
