Crispy Potato Wedges With Fresh Milled Flour – Amish Secret – Oven Baked!
These crispy potato wedges made with fresh milled flour are a new favorite in our house. We learned this secret from the Amish, and it is so simple I don’t know why I didn’t think of it myself. The secret trick is melted butter, and the potato wedges crisp up just like they were fried, but these are oven baked. Also, these are one the best side dishes to add to just about any meal.
What Do I Season Homemade Fresh Milled Flour Crispy Potato Wedges With?
I really love these Homemade Fresh Milled Flour Crispy Potato Wedges, because they can be seasoned with just about any seasoning blend your family prefers. But, here are a few ideas to get you started.
- Plain & Simple: These are so delicious, just some salt or salt and pepper are sometimes all you need.
- Seasoned Salt: If you have a seasoned salt blend you like, or you can make a homemade season salt blend with seasonings you most likely already have on hand.
- Cajun Seasoning: If you like a kick, add some Cajun seasoning, or just a dash of cayenne pepper to these.
- Ranch Powder: This is a popular option and has similar flavor to Buffalo Wild Wings Potato Wedges blend.
- Garlic Parmesan: Grate from parmesan cheese, mince some garlic, chop some parsley, and add some sea salt. This one feels extra special!
- Tajin: If you like a little zest, then sprinkle some Tajin and maybe even a little black pepper.
So, those are some great choices, but really the options are endless. Let me know in the comments below what your favorite seasoning blend is.
What Potatoes Make The Best Crispy Potato Wedges With Fresh Milled Flour
So, today we used our home grown Potatoes from the garden, and they were a white Kennebec potato. However, we have made these in the past with Russet Potatoes, and I think the Russet potato was perfect for this. The Kennebec Potatoes are better for canning, and don’t hold up as well as the Russet Potatoes do.
Ingredients To Make Fresh Milled Flour Crispy Potato Wedges
- 1/4 cup salted butter 57g
- 4 Large potatoes 1.5-2 pounds worth (Cut into wedges)
- 1/2 cup fresh milled flour 60g (I use soft wheat, but most any will work)
- 1&1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions To Make Crispy Potato Wedges With Fresh Milled Flour
- Firstly, wash your potatoes well, because you will be leaving the skins on for this recipe.
- Preheat the oven to 375*F
- Mill the flour, I like to use soft white wheat, but really any variety will do here.
- Add the sea salt, onion powder, garlic powder, and paprika to the milled flour and mix to combine. Set bowl to the side.(You can also just use your favorite seasoning blend here.)
- Then, slice your potatoes into wedges. We like to slice the wedges to the largest side is about an inch or slightly less. If they are too thin, they will burn. We usually get about 8 wedges per large potato. But. try to keep the wedges as even size as possible.
- Toss the potato wedges in the dry seasoning blend to coat each piece.
Baking The Seasoned Potato Wedges
- Prepare your baking sheet with parchment paper if you wish for easier clean up. OR you can just put the butter right onto the baking sheet if you prefer. Place the butter on the baking sheet and put into the oven until it is melted, but not browned. Once the butter is mostly melted, using hot pads remove from oven and make sure the butter is spread evenly on the baking tray.
- Once the butter is melted, then start placing the seasoned potato wedges onto the baking sheet. Be careful it may be hot. Make sure to place the wedges in a single layer with one cut side down. Make sure the pan is not too crowded, trying to not let the potato wedges touch.
- Bake in the oven for 1 hour, half way through flip the potato wedges over to the other cut side for even browning.
- Lastly enjoy! You can serve with your favorite dipping sauce or plain.
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Baked Crispy Potato Wedges
Ingredients
- 1/4 cup salted butter 57g
- 4 Large potatoes 1.5-2 pounds Cut into wedges
- 1/2 cup fresh milled flour 60g I use soft wheat, but most any will work
- 1&1/2 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
Instructions
- Firstly, wash your potatoes well, because you will be leaving the skins on for this recipe.
- Preheat the oven to 375*F
- Mill the flour, I like to use soft white wheat, but really any variety will do here.
- Add the sea salt, onion powder, garlic powder, and paprika to the milled flour and mix to combine. Set bowl to the side.(You can also just use your favorite seasoning blend here.)
- Then, slice your potatoes into wedges. We like to slice the wedges to the largest side is about an inch or slightly less. If they are too thin, they will burn. We usually get about 8 wedges per large potato. But. try to keep the wedges as even size as possible.
- Toss the potato wedges in the dry seasoning blend to coat each piece.
- Prepare your baking sheet with parchment paper if you wish for easier clean up. OR you can just put the butter right onto the baking sheet if you prefer. Place the butter on the baking sheet and put into the oven until it is melted, but not browned. Once the butter is mostly melted, using hot pads remove from oven and make sure the butter is spread evenly on the baking tray.
- Once the butter is melted, then start placing the seasoned potato wedges onto the baking sheet. Be careful it may be hot. Make sure to place the wedges in a single layer with one cut side down. Make sure the pan is not too crowded, trying to not let the potato wedges touch.
- Bake in the oven for 1 hour, half way through flip the potato wedges over to the other cut side for even browning.
- Lastly enjoy! You can serve with your favorite dipping sauce or plain.
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