For anyone watching, don’t season your potatoes like this in the small ass bowl they’re telling you. You can absolutely mix your spices and oil and then dump. You also want a BIG bowl so you can you evenly coat everything, and you can mix it all in the big bowl in batches. Just drizzle, toss, drizzle, toss, etc. or some potato, some oil and seasoning, toss, and then next batch in the bowl
Please do not let me catch you with 4 hyper seasoned and oiled potato wedges followed by 46 more struggle muffin potato wedges.
You don’t crowd your pan when you’re trying to get things charred or crispy. You don’t crowd your bowl when you’re trying to toss things in sauce or oil and seasonings. Space and small batches is where you find yourself succeeding in things like this.
Source: do you know how much tofu I’ve gone through that I couldn’t figure out where I was wrong? High heat, small batches. Same with potato chips. Same with literally any meat thing, the meat people aren’t doing to things like removing moisture from the surface and frying in small batches. It’s just science. If we’re smart enough to sustain ourselves without animal products, we should be smart enough to learn everything that got us there.
Glass-Bead-Gamer
Can’t believe I’ve been doing it wrong all this time!
6 Comments
Recipe: [Game-Changer Alert: How to Make the Best Baked Potato Wedges!](https://www.joinyourlife4u.com/how-to-make-baked-potato-wedges/)
That’s just regular baked potato wedges, no?
Game changer: do it like you always have.
They look fine but I like mine crispier
For anyone watching, don’t season your potatoes like this in the small ass bowl they’re telling you. You can absolutely mix your spices and oil and then dump. You also want a BIG bowl so you can you evenly coat everything, and you can mix it all in the big bowl in batches. Just drizzle, toss, drizzle, toss, etc. or some potato, some oil and seasoning, toss, and then next batch in the bowl
Please do not let me catch you with 4 hyper seasoned and oiled potato wedges followed by 46 more struggle muffin potato wedges.
You don’t crowd your pan when you’re trying to get things charred or crispy. You don’t crowd your bowl when you’re trying to toss things in sauce or oil and seasonings. Space and small batches is where you find yourself succeeding in things like this.
Source: do you know how much tofu I’ve gone through that I couldn’t figure out where I was wrong? High heat, small batches. Same with potato chips. Same with literally any meat thing, the meat people aren’t doing to things like removing moisture from the surface and frying in small batches. It’s just science. If we’re smart enough to sustain ourselves without animal products, we should be smart enough to learn everything that got us there.
Can’t believe I’ve been doing it wrong all this time!
/s