Recipe of Ultimate Potato wedges

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Before you jump to Potato wedges recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more eco-friendly we won't be able to correct the problems of the environment. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, largely in the kitchen.

A lot of electricity is definitely consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that are more than ten years old. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen on its own provides you with many small ways by which energy and money can be saved. Green living just isn't that hard. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to potato wedges recipe. You can have potato wedges using 5 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Potato wedges:

1. Take 1 of big potato.
2. Provide 1 teaspoon of chilli powder.
3. You need 1 teaspoon of corn flour.
4. Use as required of Oil for deep frying.
5. Use as per taste of Salt.

Steps to make Potato wedges:

1. Peel off potatoes and cut into small pieces. Boil in water for 5 minutes with little salt..
2. Drain the water and add corn flour, chilli powder and salt. Mix well.
3. Deep fry in hot oil. Serve hot with tomato sauce..

Anyway, toss the potato wedges around, then add plenty of kosher salt and freshly ground black pepper. Then toss it all around to coat. Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges.

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