Herb Spiced Potato Wedges

This is a recipe for a perfect potato wedge. Made perfectly tender and moist on the inside and then flash fried for a browned crispy exterior. You can cook the potatoes in the sous vide bath and then freeze them for a quick weeknight side dish later on too.

SERVES: 4 to 6

TEMPERATURE: 185ºF

COOKING TIME: 1 hour

Ingredients:

2½ pounds Russet potatoes (about 3 large)

salt

1 tablespoon paprika

1 teaspoon onion powder

½ teaspoon ground mustard

½ teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive or vegetable oil

1 tablespoon butter

Directions:

1.Pre-heat the sous vide water bath to 185ºF.

2.When water is almost up to temperature, cut the potatoes in half and then lengthwise into wedges. Season the potatoes with salt and place them in one or two zipper lock bags so they are in a single flat layer. Remove as much of the air as possible from the bags using a vacuum pump or by submerging the bags in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bags. Seal the bags and drop them into the water bath.

3.Cook in the sous vide bath for 1 hour.

4.Combine paprika, onion powder, ground mustard, oregano, thyme, salt and black pepper in a small bowl. Set aside.

5.When the time is up, remove the potatoes immediately and pat them dry with a clean paper towel. (Potatoes can also be cooled and frozen at this state for later use.)

6.Pre-heat a large sauté pan over medium-high heat. Add the oil and butter and fry the potatoes for 3 to 5 minutes on each side until browned and crispy. Transfer the potato wedges to large bowl and immediately toss to coat with the spice mixture. Serve hot.

Herb Spiced Potato Wedges