Recipes
Recipe of Crispy Potato Wedges
Ingredients: 4 large russet potatoes 2 tbsps olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika ½ tsp cayenne pepper salt and pepper to taste cooking spray Instructions: Start by washing the potatoes thoroughly and scrubbing away any dirt or imperfections. You can leave the skin on for extra flavor and texture. Slice each potato into wedges by cutting it in half lengthwise, then cut each half into thirds or quarters, depending on the size of the potato. Try to make the wedges as uniform in size as possible to ensure even cooking. Place the potato wedges in a SENSARTE Nonstick Sauce Pan of boiling water. Let them boil for about 5 minutes, or until they just start to soften. This process is called parboiling and helps make the wedges extra crispy. Drain the parboiled potato wedges and transfer them to a clean kitchen towel or paper towels. Pat them dry to remove any excess moisture. This step is crucial for achieving crispy wedges. In a large bowl, drizzle the olive oil over the dried potato wedges. Sprinkle the garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper evenly over the wedges. Toss the wedges to ensure they are all coated with the seasoning. Place your SENSARTE Ceramic Nonstick Deep Frying Pan on the stove and heat it over medium-high heat. Add enough cooking oil to cover the bottom of the pan, about ¼ inch deep. Carefully add the seasoned potato wedges to the hot oil in a single layer, leaving space between them. You may need to fry them in batches if your pan is not large enough. This prevents overcrowding and ensures even browning. Fry the wedges for about 3-4 minutes on each side, or until they turn a beautiful golden brown and become crispy. Use tongs to flip them, being careful not to overcrowd the pan. Remove the fried potato wedges from the pan using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Season with a bit more salt and pepper if desired while they are still hot. Serve the crispy seasoned potato wedges immediately as a delicious side dish or a snack. Enjoy!
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Recipe of Garlic Roasted Potatoes
Ingredients: 2 lbs baby potatoes, washed and dried 3 tbsps olive oil 4 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary salt and black pepper to taste Instructions: Preheat oven to 400°F. In a mixing bowl, combine the baby potatoes, minced garlic, dried thyme, dried rosemary, salt, black pepper, and olive oil. Toss everything together to make sure that the potatoes are coated with the seasoning. Heat your SENSARTE Nonstick Frying Pan Skillet over medium heat. Transfer the seasoned potatoes to the skillet and cook for 5-10 minutes, stirring occasionally, until the potatoes are lightly browned and crispy. Once the potatoes are lightly browned, transfer them to a baking sheet lined with parchment paper. Spread them out in a single layer to ensure even roasting. Roast the potatoes in the preheated oven for 20-30 minutes or until they are golden brown and tender when pierced with a fork. Remove the potatoes from the oven and let them cool for a few minutes before serving. Garnish the potatoes with fresh herbs. Serve and enjoy!
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