Lohkoperunat

Lohkoperunat, literally potato wedges, are a dish consisting of potatoes cut into wedge shapes and cooked until the outside is crisp and the inside tender. They are common in Finnish home cooking and can be served as a side dish or a snack.

Preparation involves using firm potatoes such as yellow or russet varieties. Wash and dry the potatoes, then cut them into evenly sized wedges, typically six to ten pieces per potato. Some cooks soak the wedges briefly in cold water to remove excess starch, then pat them dry. Toss the wedges with a few tablespoons of oil and seasonings such as salt, pepper, paprika, garlic powder, and dried herbs. For extra crispness, a light dusting of cornmeal or breadcrumbs can be added.

Cooking methods vary. In the oven, spread the wedges in a single layer on a baking sheet and roast at 220–230°C for 25–35 minutes, turning once for even browning. An air fryer can be used at about 200°C for 15–20 minutes. Deep-frying is also common, typically at 170–180°C until golden and crisp.

Lohkoperunat are often served with dips such as aioli, garlic mayonnaise, or ketchup, and pair well with fried or baked fish, chicken, or grilled meats. Variations include finishing with grated cheese, chopped herbs, lemon zest, or chili for extra flavor.

Nutritionally, lohkoperunat provide carbohydrates from potatoes; the total fat depends on the amount and type of oil and the cooking method. Baking yields a lower-fat version than deep-frying, and the dish is gluten-free. The name derives from lohko, meaning wedge, and peruna, meaning potato, and the term is widely used in Finland.