Tried making potato wedges at 400°F for 20 mins and they came out burnt on the outside but still raw inside

I followed a popular video that said high heat is key for crispy wedges but my batch turned into charcoal shells with hard centers after exactly 20 minutes. Lowered it to 350°F and added 5 more minutes and they came out perfect with fluffy insides. Has anyone else had better luck with a lower temp for thick potato cuts?

2 comments

2 Comments

lindareed24d ago

Lowering the temp was the right call. The high heat trick works for thin cut fries or if you parboil them first, but thick wedges need gentler heat to cook through. 400 is still fine if you blanch them in boiling water for a few minutes first. That softens the inside enough that the outside won't burn before the middle is done. Also, cutting them evenly matters more than people think. Uneven thickness means some burn while others stay raw.

lindaw1224d ago

Parboiling is the key, @lindaread nailed it with that.