Rest stop classic: butter-grilled potato wedges.
GrillingIngredients
- 1 kg of baby potatoes.
- 0.5 teaspoon of sea salt.
- 1/2 cup of corn syrup.
- 25 grams of butter.
- Sugar (to taste).
- Parsley powder (a pinch).
Instructions
Wash the baby potatoes thoroughly, peel them completely, and then wash them again to remove any remaining skin particles. Finally, drain the water.
Place the potatoes in a bowl, add 0.5 teaspoons of sea salt and 0.5 cups of corn syrup, mix well, and marinate for 2 hours. (Flip them every 30 minutes to ensure even moisture removal.)
Turn on the gas under the wok and melt 25 grams of butter.
Once the butter is melted, add all of the pickled potatoes (including any liquid they released) and close the lid.
After simmering in water for 5 minutes, flip the potatoes once and reduce the heat to medium. Cover and continue cooking for another 11 minutes (total cooking time: 16 minutes).
Open the lid and carefully flip each potato to check for a golden-brown color. Then, close the lid again and continue simmering over medium heat for another 5 minutes.
Turn off the gas burner and sprinkle with sugar and parsley powder to finish.