The secret to the best homemade Potato Wedges with a hint of umami salt 💕 Crunchy on the outside, fluffy soft on the inside! Tasty yet delicious simple recipe 👍
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| Japanese Potato Wedges |
Do you like Potato Wedges? Deep-fried or oven-baked? Me? It always comes down to what I want to make and eat. Deep-fried ones this time! Hope you like this recipe 😉
My daughter and I went to a potato digging at her kindergarten and got some fresh potatoes. My darling said "make her favorite Potato Wedges". Fresh potatoes are fragrant and delicious! It was a great choice!!! All gone at once 😋
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Japanese Potato Wedges (Umami Salt Flavor)
Difficulty: Easy
Time: 30 min
Number of servings: n/a
Ingredients:
potatoes
deep frying oil
salt
Kombu kelp Dashi powder
Directions:
1. Wash potatoes thoroughly. Remove eyes (sprouts) if necessary. Cut into wedges. Soak in water for 15 minutes to remove excess starch. Pat dry with paper towels.
2. Place potato wedges in a pan. Add cooking oil until potatoes are covered. Turn the heat to medium low and cook for about 15 minutes until you can insert a bamboo stick.
3. Turn the heat to high and cook for about 3 minutes until crunchy outside.
4. Remove from the oil, sprinkle with a few pinches of salt and Kombu kelp Dash powder.
レシピ（日本語）
https://cooklabo.blogspot.com/2018/07/Japanese-French-Fries.html
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Kombu Dashi I used:
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