Potato wedge

Abstract

The invention pertains to a potato wedge having a cutting angle of at most 30°, wherein the potato wedge comprises a crispy portion.

Description

[0001] POTATO WEDGE

[0002] The present invention relates to potato wedges.

[0003] Potato wedges are known in the art. In particular, wedges made from potatoes is well known, whereby the wedges generally have the taste sensation of potato Generally, such potato wedges are not crispy. In addition to potato wedges, a wide variety of potato fries are known. Such potato fries come in various shapes but are generally cubic. In order to enhance taste sensation a batter can be applied to the potato fries rendering a crispy sensation to the potato fries. In the YouTube video called “How to Make Crispy Potato Wedges Easy: Potato Wedges Recipe (https: / / www. youtube.com / watch?v= UrwGtWiFquQ) potato are cut by hand into 14 pieces. The potato wedges have different cutting edges and look similar to conventional potato wedges where the thin edge is non-uniform and not sharp (dull edge). This leads to wedges that are generally crispy due to the seasoning / coating whereas the potato wedge has the sensation of a potato portion.

[0004] In Mindy Boyd’s article on preparing potato wedges (https: / / www.mindyscookingobsession.com / how-to-cut-potato-wedgessimple- step-by-step-guide / ) potato wedges are being prepared by hand which leads to non-uniform cutting edges with dull thin edges. The prepared potato wedges do not comprise crispy portions.

[0005] In CA 2 642 170 a machine comprising a grid of knives capable of preparing vegetable or potato strips with rough-textured cut surfaces is disclosed. These potato strips are not potato wedges. In GB 2 574 698 a centrifugal slicer is disclosed for the production of sliced food products such as potato slices. Potato slices do not ressemble a potato wedge. US 2003 / 02332116 discloses cutting vegetable or potato products using a corrugated knife leading to wave-shaped cuts. The resulting potato products do not have sharp thin edges and do not lead to potato products with crispy portions. In US 2014 / 0154365 non-parfried vegetable products are being described which are dusted to create dry crispness of the products. There is still a need for potato wedges with an improved crispy taste sensation.

[0006] The objective of the present invention is to provide novel potato wedges.

[0007] The invention pertains to a potato wedge having a cutting angle of at most 30°, wherein the potato wedge comprises a crispy portion. The inventive potato wedge is generally crispy on the small end, i.e. the end with the cutting angle of at most 30° and has a potato fry sensation on the thicker end, i.e. the other end opposite the end with the cutting angle of at most 30°. With the term “cutting angle” is meant the angle at which the potato is cut; when 9 straight knives are positioned equally distanced in a circular mode, the cutting angle would be 20° (i.e. 360° divided by 18). With cutting angles exceeding 30° such crispiness is generally not achieved. Conventional potato wedges having cutting angles of 45° or 60° lack the crispy sensation the inventive potato wedge provides. Without being bound by theory, the potato part at the thin end of the potato wedge loses more water and / or takes up more fat during the parfrying and frying process, which allows for a crispy zone to form. It was further found that when the thickness of the thin end is about 3 mm or less the crispy sensation was observed. The potato wedge may further comprise blisters. Such blisters are generally due to the fast evaporation of water in the potato wedge during par-frying and / or frying. Such blisters also provide a crispy sensation which is advantageous. The potato wedge does not need a batter or coating for a crispy sensation. However, it is envisaged to use a batter onto the potato wedges of the invention in order to improve the crunchiness of the thick end of the wedge. Moreover, the release of water from and / or the uptake of fat by the inventive wedges can be better managed. A further advantage is that the inventive potato wedges can be fried in an air-fryer or an oven. The inventive potato wedges remain crispy over time and can be eaten cold without loss of crispiness. Furthermore, the potato wedges of the invention can be produced with a lower loss of potato compared to conventional (cubic) potato fries.

[0008] The potato wedge of the invention comprises any potato known in the art and suitable for making wedges according to the invention. Suitable examples include conventional potatoes with various water content and sweet potatoes. In one embodiment, the potato wedge comprises potato. Preferably, the potato wedge is obtained from potatoes comprising the skin. Alternatively, the potato wedge is obtained from peeled potatoes.

[0009] The potato wedges have a cutting angle of at most 30°. It was thought that creating potato wedges having cutting angles of below 30° would not be possible on large scale. In contrast, the inventor found a way to process e.g. whole potatoes with such small angles on a large scale. Preferably the cutting edge is at most 24°, more preferably at most 20° and most preferably at most 18°, and preferably at least 5°, more preferably at least 9° and most preferably at least 10°. Potato wedges having a cutting angle above 30° generally do not provide a crispy sensation. Potato wedges having a cutting angle below 5° are difficult to prepare on commercial scale in a uniform way due to too much friction and pressure on the knives.

[0010] The inventive potato wedge comprises a crispy portion. Preferably, the crispy portion is located at the thin edge of the potato wedge. In one embodiment, the inventive potato wedge comprises a crispy portion that stretches to at least 2 mm from the thin edge. Such “crispy portion” is defined as the area that has a higher hardness compared to the hardness on the opposite end of the potato wedge; typically the water content in the crispy portion is less than 25 wt%, based on the weight of the crispy portion of the potato wedge. Additionally, the crispy portion can be observed by a color difference compared to the potato portion of the potato wedge. Typically, the color of the crispy portion is dark(er) yellow or brownish. With “thin edge” is meant the edge where the cutting angle is at most 30°. Preferably, the crispy portion stretches to at least 5 mm from the thin edge, more preferably at least 7 mm and most preferably at least 10 mm from the thin edge.

[0011] In one embodiment, the amount of water in the crispy portion is at most 25 wt%, preferably at most 20 wt%, more preferably at most 18 wt% and most preferably at most 15 wt%, and preferably at least 0.5 wt%, more preferably at least 1 wt% and most preferably at least 1.5 wt%, based on the total weight of the crispy portion of the potato wedge. The crispy portion can be determined by its hardness and visually (e.g. by its browning), and can be cut correspondingly along its border. This cut piece of the potato wedge can be used to determine the water content. The water content can be determined using conventional methods, e.g. using gravimetric methods.

[0012] In one embodiment, the crispy portion comprises at least 10 wt% fat, based on the total weight of the crispy portion of the potato wedge. Preferably, the crispy portion comprises at least 12 wt% fat, more preferably at least 15 wt% fat, even more preferably at least 18 wt% fat and most preferably at least 20 wt% fat, and preferably at most 35 wt% fat, more preferably at most 32 wt% fat and most preferably at most 30 wt% fat, based on the total weight of the crispy portion of the potato wedge. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0013] In one embodiment, the amount of water in the potato portion is at least 25 wt%, based on the total weight of the potato portion. Preferably, the amount of water in the potato portion is at least 30 wt%, more preferably at least 35 wt% and most preferably at least 40 wt%, and preferably at most 70 wt%, more preferably at most 65 wt% and most preferably at most 60 wt%, based on the total weight of the potato portion of the potato wedge. The potato portion is the potato wedge minus the crispy portion.

[0014] In one embodiment, the potato portion comprises at most 25 wt% fat, based on the total weight of the potato portion of the potato wedge. Preferably, the potato portion comprises at most 20 wt% fat, more preferably at most 18 wt% fat, even more preferably at most 15 wt% fat and most preferably at most 12 wt% fat, and preferably at least 1 wt% fat, more preferably at least 2 wt% fat and most preferably at least 5 wt% fat, based on the total weight of the potato portion of the potato wedge. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0015] In one embodiment, the amount of water in the crispy portion is lower than the amount of water in the potato portion. Preferably, the difference between the water content in the crispy portion and the potato portion is at least 1 wt%, more preferably at least 5 wt%, even more preferably at least 10 wt%, even more preferably at least 15 wt% and most preferably at least 20 wt%, and preferably at most 50 wt%, more preferably at most 45 wt% and most preferably at most 40 wt%.

[0016] In one embodiment, the amount of fat in the crispy portion is higher than the amount of fat in the potato portion. Preferably, the difference between the fat content in the crispy portion and the potato portion is at least 1 wt%, more preferably at least 2 wt%, even more preferably at least 5 wt%, even more preferably at least 8 wt% and most preferably at least 10 wt%, and preferably at most 30 wt%, more preferably at most 25 wt% and most preferably at most 20 wt%.

[0017] The potato wedge of the invention comprises a coating. The coating can be any coating known in the art and suitable for use in potato wedges and / or potato fries. Such coatings may comprise starch, modified starch, (plant-based) protein, dextrins, rheology modifiers such as xanthan, fat and other suitable additives. When a coating is present, the potato wedges of the invention comprise a core and a coating covering said core, the core being the uncoated potato wedge. With the wording “covering” is meant that the core is covered on all sides by the coating.

[0018] The coating of the inventive food product can have any thickness known in the art, and generally has a thickness of at least 50 mm. Preferably, the thickness of the coating is at least 100 mm, more preferably at least 200 mm and most preferably at least 250 mm, and preferably at most 2 mm, more preferably at most 1.5 mm and most preferably at most 1.2 mm. The thickness of the coating can be determined using light microscopy and scanning electron microscopy.

[0019] In one embodiment, the potato wedge comprises at least 5 wt% coating, based on the total dry weight of the potato wedge. Preferably, the inventive potato wedge comprises at least 10 wt% coating, more preferably at least 20 wt% coating, even more preferably at least 30 wt% coating and most preferably at least 40 wt% coating, and preferably at most 90 wt% coating, more preferably at most 80 wt% coating and most preferably at most 70 wt% coating, based on the total dry weight of the potato wedge. This value is determined by separating the coating from the core e.g. by using a knife, and weighing the coating. In one embodiment of the invention, the starch in the coating is at least 60 wt% gelatinized. With “gelatinization” or “gelatinized” reference is made to the phenomenon occurring when starch is exposed to water and heat in which starch granules primarily absorb water, swell and eventually burst out to form a gel. Preferably, the inventive coating comprises starch which is at least 70 wt% gelatinized, more preferably at least 80 wt% gelatinized and most preferably at least 90 wt% gelatinized, and preferably at most 100 wt% gelatinized, more preferably at most 99 wt% gelatinized and most preferably at most 95 wt% gelatinized. The degree of gelatinization can be determined using any suitable method known in the art. Examples of suitable methods include light microscopy and electron microscopy. The advantage of gelatinized starch is that amylopectin may form a glassy structure which contributes to the crispiness of the coating of the potato wedge.

[0020] In one embodiment, the coating comprises at least 1 wt% fat, based on the total dry weight of the coating. Preferably, the coating comprises at least 2 wt% fat, more preferably at least 3 wt% fat, even more preferably at least 4 wt% fat and most preferably at least 5 wt% fat, and preferably at most 50 wt% fat, more preferably at most 45 wt% fat and most preferably at most 40 wt% fat, based on the total dry weight of the coating. The total dry weight is defined as the total weight of the coating without water. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method. This value is determined by separating the coating from the core e.g. by using a knife, and using the coating.

[0021] In one embodiment, the coating comprises a starch. The starch can be any starch known in the art and suitable for use in coatings for potato food products. Examples of suitable starches include rice starch, corn starch, wheat starch, pea starch and potato starch. The starch can be unmodified or modified. Also two or more starches are contemplated.

[0022] In one embodiment, the coating comprises at least 20 wt% starch, more preferably at least 30 wt% starch, even more preferably at least 40 wt% starch and most preferably at least 50 wt% starch, and preferably at most 99 wt% starch, more preferably at most 95 wt% starch, even more preferably at most 90 wt% starch and most preferably at most 80 wt% starch, based on the total dry weight of the coating. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914. This value is determined by separating the coating from the core e.g. by using a knife, and using the coating.

[0023] In one embodiment, the coating comprises at least 0.1 wt% protein, based on the total dry weight of the coating. Preferably, the coating comprises at least 0.2 wt% protein, more preferably at least 0.5 wt% protein, even more preferably at least 1 .0 wt% protein and most preferably at least 15 wt% protein, and preferably at most 40 wt% protein, more preferably at most 30 wt% protein, even more preferably at most 25 wt% protein and most preferably at most 20 wt% protein, based on the total dry weight of the coating. Various methods have been described in literature to determine the protein content. For the purposes of this application, the Kjeldahl method is used to determine the nitrogen content, which is then converted to protein content. The Kjeldahl is well established and well known to the person skilled in the art. In this application the Kjeldahl method is performed by hydrolyzing a sample using H2SO4 at 420°C for 2 hours, during which the proteins will be converted to ammonia. The generated ammonia is distilled off and the amount of nitrogen is measured by titration. The amount of protein is calculated by multiplying the nitrogen content by the conversion factor of 6.25 (nitrogen to protein factor).

[0024] In one embodiment, the coating comprises at most 10 wt% water, based on the total weight of the coating. Preferably, the coating comprises at most 9 wt% water, more preferably at most 8 wt% water, even more preferably at most 6 wt% water and most preferably at most 5 wt% water, and preferably at least 0.1 wt% water, more preferably at least 0.2 wt% water, even more preferably at least 0.5 wt% water and most preferably at least 1 wt% water, based on the total weight of the coating.

[0025] In one embodiment, the coating comprises an additive. The additive can be any additive known in the art. Such additives include other starch, pigments, (inorganic) fillers, fibers, proteins, flavouring agents, anti-oxidants, preservatives, herbs, salt, rheology modifiers such as xanthan, sugars and colouring agents.

[0026] In one embodiment of the invention, the coating comprises at least 1 wt% of the additive. Preferably, the inventive coating comprises at least 2 wt% additive, more preferably at least 5 wt% additive, even more preferably at least 10 wt% additive and most preferably at least 15 wt% additive, and preferably at most 60 wt% additive, more preferably at most 50 wt% additive and most preferably at most 40 wt% additive, based on the total dry weight of the coating.

[0027] The amounts of starch, fat, water, additives and any other components add up to 100% by weight of the coating. The amounts of the core and the coating add up to 100% by weight of the potato wedge.

[0028] The invention further pertains to a process for preparing a potato wedges have a cutting angle of at most 30° comprising the steps of:

[0029] (a) cutting a potato at a cutting angle of at most 30° to obtain a potato wedge having a cutting angle of at most 30°; (b) optionally gelatinizing the starch in the potato wedge at a temperature above the gelatinization temperature of the starch in the potato;

[0030] (c) optionally applying a batter to the potato wedge;

[0031] (d) par-frying the potato wedge; and

[0032] (e) optionally freezing the par-fried potato wedge.

[0033] With the process of the invention the inventive potato wedge can be prepared. The inventor found that cutting potatoes at a cutting angle of at most 30° was technically feasible even though it was believed that cutting at such low angles was technically unfeasible at commercial scale. This contrast is even bigger when cutting angles of 20° and 15° were chosen. Moreover, the potato wedges of the invention can be produced with a lower loss of potato compared to conventional (cubic) potato fries, and hence more of the potato can be used, i.e. at least 5 wt% more of the initial potato can be used.

[0034] In step (a) of the inventive process, the potatoes are cut at a cutting angle of at most 30° to obtain a potato wedge having a cutting angle of at most 30°. The cutter suitable for this step (a) was a circular cutter comprising at least 6 straight knives that are positioned evenly distanced from each other in a circle. When the cutter comprises 6 knives, the cutting angle is calculated as 360° divided by 12 (6 times 2), which is 30°. Typically, the straight knives stretch from one side of the circular cutter periphery to the other side of the circular cutter periphery. In other words, 12 cuts are achieved with 6 knives (as each halve of the knife represents a cut). Preferably, the cutting angle is 20°, which requires 9 knives in the cutter. In Figure 1 such a knife conformation is exemplified, where 18 potato wedges 1 can be cut from a potato 2. Consequently, the cutting angle on the thin edge is 20°. The white lines represent the knives which can be kept together by a solid peripheral base (not shown) to form the circular cutter. As can be seen from Figure 1 , the position of the knives ensures that every potato wedge has the same or almost the same cutting edge. This uniformity cannot be achieved when potato wedges are cut by hand such as shown in the youtube video demonstrating how to make crispy potato wedges easy (https: / / www. youtube. com / watch?v=UrwGtWiFquQ). This cutting uniformity results in potato wedges according to the invention, which will have a crispy darkened portion at the thin edge of the potato wedge; this crispy portion is not observed in the said youtube video. In another embodiment, the cutter comprises 12 knives to achieve a cutting angle of 15°. In Figure 2 such a knife conformation is exemplified, where 24 potato wedges 1 can be cut from a potato 2. Consequently, the cutting angle on the thin edge is 15°. The white lines represent the knives which can be kept together by a solid peripheral base (not shown) to form the circular cutter. As can be seen from Figure 2, the position of the knives ensures that every potato wedge has the same or almost the same cutting edge. The cutter is made from material conventionally used for potato cutters. An example of such a material is steel.

[0035] The cutter is generally circular and has a diameter of at least 4 cm. Preferably, the diameter of the cutter is at least 5 cm and most preferably at least 6 cm, and preferably at most 12 cm, more preferably at most 11 cm and most preferably at most 10 cm.

[0036] In one embodiment, the temperature in step (a) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 25°C and most preferably at least 30°C, and preferably at most 60°C, more preferably at most 55°C, and most preferably at most 50°C.

[0037] In optional step (b) of the inventive process, the starch in the potato wedge is gelatinized at a temperature above the gelatinization temperature of the starch in the potato. Generally, this step is a cooking or blanching step which serves to soften the structure of the potato. Such a step is commonly used in the art, and a skilled person will understand the conditions of this step (b).

[0038] In one embodiment, the temperature in step (b) is maintained at a temperature above the gelatinization temperature of the starch in the potato. Preferably, the temperature is at least 50°C, more preferably at least 60°C, more preferably at least 65°C and most preferably at least 70°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C.

[0039] In optional step (c), a batter is applied to the potato wedge. The application of the batter can be performed using any method known in the art. Such application methods include submerging and spraying. The batter can be any batter known in the art. Preferably, the batter comprises starch and / or a modified starch.

[0040] In one embodiment, the temperature in step (c) is maintained at a temperature above 5°C. Preferably, the temperature is at least 10°C, more preferably at least 15°C, more preferably at least 20°C and most preferably at least 25°C, and preferably at most 65°C, more preferably at most 60°C, and most preferably at most 50°C. Preferably, the temperature in step (g) is below the gelatinization temperature of the starch in the batter.

[0041] In step (d), the potato wedge is par-fried. Par-frying refers to the heating of the potato wedge at a temperature where the starch in the potato wedge and optionally the starch in the batter is gelatinized. When a batter is applied, a coating is formed during the par-frying step which generally is uniformly distributed across the core and is covering the core. Such a coating may provide crunchiness to the potato wedge. This heating can be performed in (vegetable) oil, in an oven, in an air-fryer, in an impingement oven or in a vacuum fryer. Preferably, the heating is performed in oil.

[0042] In one embodiment, the temperature in step (d) is maintained at a temperature above 140°C. Preferably, the temperature is at least 150°C, more preferably at least 155°C, more preferably at least 160°C and most preferably at least 165°C, and preferably at most 190°C, more preferably at most 185°C, and most preferably at most 180°C.

[0043] In one embodiment, the residence time of the potato wedge during pre-frying, preferably in the oil, is at least 20 seconds. Preferably, the residence time is at least 30 seconds, more preferably at least 45 seconds and most preferably at least 60 seconds, and preferably at most 5 minutes, more preferably at most 4 minutes and most preferably at most 3 minutes. A shorter residence time is desirable as it is technically and economically more attractive.

[0044] In optional step (e) of the inventive process, the potato wedge is frozen. The freezing process can be performed using methods known in the art. In one embodiment, the temperature in step (e) is maintained at a temperature of at most 0°C. Preferably, the temperature is at most -5°C, more preferably at most -10°C, more preferably at most -15°C and most preferably at most -18°C, and preferably at least -40°C, more preferably at least -30°C, and most preferably at least -25°C.

[0045] The invention further pertains to a cutter which is circular and comprises at least 6 straight knives which are evenly distributed along the circular periphery of the cutter, wherein the outer ends of the straight knives are positioned on opposite sides of the circular periphery of the cutter. In one embodiment, the inventive cutter comprises 9 straight knives. In another embodiment, the cutter comprises 12 straight knives.

[0046] The invention is exemplified in the following Examples.

[0047] Examples

[0048] Examples 1 and 2: potato wedges (with skin) with a cutting of 20°

[0049] 100 kg washed potatoes containing skin were cut using a cutter having a circular periphery and comprises 9 straight knives to obtain potato wedges having a cutting angle of 20°. The potato wedges were blanched at 70 °C for 20 minutes and dried.

[0050] 10 kg of the blanched potato wedges were coated with a conventional batter. The batter uptake was 14.0 wt%, based on the weight of the dried potato wedges. The battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 1) were subseguently cooled and frozen. The crispy portion of the potato wedge of Example 1 was separated from the parfried potato portion. The crispy portion was about 9 wt% and the potato portion was about 91 wt% of the potato wedge. The maximum thickness of the crispy portion is about 3 mm. The water and fat contents were measured and tabulated below.

[0051] Table 1: water and fat content of various portions of potato wedge

[0052] From the Table above it can be deduced that the amount of fat in the crispy portion is substantially higher than in the potato portion in the par-fried potato wedges. Moreover, the water content in the crispy portion is lower than in the potato portion.

[0053] The par-fried potato wedge of Example 1 was analyzed using a scanning electron microscopy (SEM). At the thin edge of the potato wedge of the invention the structure of starch granules was not observed, whereas in the potato portion of the wedge (on the end opposite the thin edge) the granular structure of the starch granules was still visible.

[0054] The frozen potato wedges of Example 1 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 7 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites.

[0055] The crispy portion of the fried potato wedge of Example 1 was separated from the fried potato portion. The crispy portion was about 18 wt% and the potato portion was about 82 wt% of the potato wedge. The length of the crispy portion is about 10.5 mm. The maximum thickness of the crispy portion is about 3 mm. The water and fat contents were measured and tabulated below.

[0056] Table 2: water and fat content of various portions of fried potato wedge From the Table above it can be deduced that the amount of fat in the crispy portion is substantially higher than in the potato portion in the fried potato wedges. Moreover, the water content in the crispy portion is much lower than in the potato portion. Compared to the par- fried potato wedge, the size of the crispy portion increases significantly.

[0057] Additionally, the non-battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 2) were subsequently cooled and frozen.

[0058] The frozen potato wedges of Example 2 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 7 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites.

[0059] Examples 3 and 4: potato wedges (with skin) with a cutting of 15°

[0060] 100 kg washed potatoes containing skin were cut using a cutter having a circular periphery and comprises 12 straight knives to obtain potato wedges having a cutting angle of 15°. The potato wedges were blanched at 70 °C for 20 minutes and dried.

[0061] 10 kg of the blanched potato wedges were coated with a conventional batter. The batter uptake was 16.0 wt%, based on the weight of the dried potato wedges. The battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 3) were subsequently cooled and frozen.

[0062] The frozen potato wedges of Example 3 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 10 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites.

[0063] Additionally, the non-battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 4) were subsequently cooled and frozen.

[0064] The frozen potato wedges of Example 4 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 10 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites. Examples 5 and 6: potato wedges (without skin) with a cutting of 15°

[0065] 100 kg washed and peeled potatoes (without skin) were cut using a cutter having a circular periphery and comprises 12 straight knives to obtain potato wedges having a cutting angle of 15°. The potato wedges were blanched at 70 °C for 20 minutes and dried.

[0066] 10 kg of the blanched potato wedges were coated with a conventional batter. The batter uptake was 16.0 wt%, based on the weight of the dried potato wedges. The battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 5) were subseguently cooled and frozen.

[0067] The frozen potato wedges of Example 5 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 10 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites.

[0068] Additionally, the non-battered potato wedges were fried in sunflower oil at 175 °C for 60 seconds. The potato fries did not stick. The par-fried potato fries (Example 6) were subseguently cooled and frozen.

[0069] The frozen potato wedges of Example 6 were fried in sunflower oil at 175 °C for 3 minutes. The fried potato wedges were yellow in colour and had a crispy portion of about 10 mm from the thin edge. Part of the crispy portion is darker yellow than the rest of the potato wedge. No off-flavours were smelled or tasted. The potato wedges were very crispy upon tasting and remained crispy for at least 3 bites.

Claims

CLAIMS1. Potato wedge having a cutting angle of at most 30°, wherein the potato wedge comprises a crispy portion.

2. Potato wedge according to claim 1 wherein the cutting angle is at most 20°.

3. Potato wedge according to any one of claims 1 and 2 wherein the potato is sweet potato.

4. Potato wedge according to any one of the preceding claims wherein the potato wedge comprises a crispy portion that stretches at least 2 mm from the thin edge.

5. Potato wedge according to any one of the preceding claims wherein the crispy portion is located at the thin side of the potato wedge.

6. Potato wedge according to any one of the preceding claims comprising blisters.

7. Potato wedge according to any one of the preceding claims comprising a coating.

8. Potato wedge according to claim 7 wherein the coating comprises starch and / or modified starch.

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