Correctly crispy potato wedges
Really crispy potato wedges: I peel the raw potatoes, split them into slices. Then I put them in a bowl and dribble oil over them - shake well. It is best in a bowl with a lid.
I take breadcrumbs in a small bowl, add salt, pepper, paprika (rose paprika), mix well. Then I pour the whole over the potatoes and stir well, so that they are everywhere surrounded by the spiced breadcrumbs.
So they come on a baking tray with foil or aluminum foil and are baked in the oven.
I take about 3 medium potatoes per person, 3 tablespoons of breadcrumbs, spices to taste. The potatoes taste great as a side dish or alone with sour cream and salad.
