Rustic Potato
Rustic potatoes (in English: potato wedge, "potato wedge") are a recipe for potatoes cut into wedge shapes and baked with the skin on. They are usually seasoned with dried herbs and spices and sometimes served with fresh herbs.
- 1 kg of floury/baking potatoes (Bintje, Caesar, Markies, etc.) or multi-purpose potatoes (Ágata, Asterix, Monalisa, etc.)
- 2 tablespoons of olive oil (or other vegetable oil)
- 2 teaspoons of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika (pimentón) ((sweet or spicy paprika))
- 1 teaspoon of black pepper
- Salt to taste
- Preheat: Preheat the oven to 200 degrees Celsius.
- Mix the spices: In a large bowl, combine the potato spices (except for the salt) - onion and garlic powder, black pepper, paprika (sweet or spicy), and olive oil (or vegetable oil).
- Washing potatoes: Wash the potatoes well and use a brush to remove any dirt residue. Dry them thoroughly.
- To cut: cut the potatoes into wedge shapes; we recommend cutting them into 8 pieces.
- Drying: Dry the potato slices one by one. This is important so that they become crispier after baking; use absorbent paper to dry them.
- Mix potatoes and seasonings: Mix the potatoes and seasonings well.
- The potatoes should have a thin layer of oil and seasonings on them.
- Spread the potato slices on a baking sheet with one side and the skin side facing up. It's important that the potatoes don't touch each other, or the steam from cooking will prevent them from becoming crispy. If necessary, use more than one baking sheet. Use parchment paper if you prefer (optional).
- Baking: Place in a preheated oven at 200 degrees Celsius. Bake for about 25 to 30 minutes, without turning them. If your oven has a convection function (airflow equivalent to an air fryer), we recommend using it.
- Flip: Turn the potatoes over when the top is golden brown and slightly dry and crispy. Bake for another 25 to 30 minutes.
- Finishing: Check if the potato is crispy and dry. If necessary, flip it again for another 5 to 10 minutes. The total baking time will be about 1 hour.
- Salting: remove the potato from the oven, salt it, and serve immediately. It will become crispier while still hot.
They are served as a side dish for meats and are often served as a side for hamburgers, replacing french fries.
Various types of sauces can accompany rustic potatoes: sour cream, garlic sauce, mayonnaise, ketchup, honey mustard, etc.
Potato care
Potatoes accumulate toxic compounds when exposed to light. In rustic potato recipes, do not use potatoes with green skin. These potatoes can still be consumed, provided the skin is thoroughly removed, thus eliminating the toxic alkaloids from the green skin.
Rustic Potato Recipe
Our rustic potato recipe is made with just a few dry spices, resulting in a potato that's crispy on the outside and creamy on the inside. There's no need to pre-bake the potatoes, as the oven time is sufficient to ensure they're cooked through and crispy.
We season the potatoes with onion and garlic powder, paprika (sweet or spicy), black pepper, and salt. Use a small amount of oil or olive oil so that the potatoes become very dry. We only add the salt at the end of cooking, which makes the potatoes even crispier. Adding salt beforehand makes the potato skin more rubbery.
Large baking pan (made of steel, aluminum, iron, etc.) – we used a pan measuring 40cm x 30cm.
Large bowl
Silicone spatula or similar
