What's the trick to making good potato wedges at home? Oven or fried.
Every time I try, some of them come out good, the rest come out as undercooked shit.
Oven and fried.
I parboil the wedges then bake to dry them out some so they develop a pellicule and allow them to cool in the oven. Then, I fry briefly, just enough to heat them up and turn them golden.
Crispest yet fluffiest p'taters ever.
About 50 minutes. 4-5 to boil the water, 4-5 to parboil the potato 15-20 to bake it, 15-20 to cool and 2-3 minutes to fry. If you cut the potato while the water is boiling and heat up the oil at the tail-end of the cool down, you save a few minutes.
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>Every time I try, some of them come out good, the rest come out as undercooked shit.
You're doing something inconsistently. Either you're cutting the potatoes to inconsistent shapes, or they're getting piled up or otherwise crowded when you cook them.
This is why you rotate the tray halfway through.
OP, toss the potatoes in kosher salt and olive oil before hand, the salt will rough up the surface of the potato, exposing more for that delicious browning crispiness you want
I cut mine into wedges and powder them a bit with powdered salt and spices. I bake them in the oven until they puff up. I always make them rest on their skins. That helps them puff up and helps prevent sticking. They get crispy on the outside and fully cooked on the inside like that.