3. Seasoning
In a large bowl, toss the dry wedges with the oil and the seasoning blend. Ensure every side is coated. The starch from the parboiling will mix with the oil to create a “batter-like” coating.
4. The Bake
- In the Oven: Preheat to 220°C (425°F). Spread the fries in a single layer on a parchment-lined baking sheet. Do not crowd them! Bake for 25–30 minutes, flipping halfway through, until they are deep golden brown.
- In the Air Fryer: Cook at 200°C (400°F) for 15–18 minutes, shaking the basket every 5 minutes for even crisping.
3 Pro-Tips for Steakhouse Results
- The Soak: if you have extra time, soak the raw cut potatoes in cold water for 30 minutes before parboiling. This removes excess surface starch and prevents them from sticking together.
- The “Rough Up”: After draining the parboiled potatoes, give the colander a gentle shake. This “scuffs” the edges of the potatoes, creating more surface area for maximum crunch.
- The Finishing Touch: As soon as they come out of the heat, hit them with a tiny sprinkle of flaky sea salt and some fresh chopped parsley.
