Crispy Potato Wedges Recipe

Crispy on the outside, fluffy on the inside – that’s the magic of perfectly baked potato wedges. In our house, potato wedges have become a weekend staple. Forget soggy fries; these wedges are a game-changer. The first time I made them, my family devoured them in minutes, and requests for “those amazing potatoes” have been constant ever since. What I love most is how simple they are to prepare, yet they taste like something you’d order at a fancy restaurant. Whether it’s a side dish for a casual burger night or a satisfying snack on their own, these crispy potato wedges are always a hit. Get ready to experience potato perfection!

Ingredients for the Ultimate Crispy Potato Wedges

• Russet Potatoes (2 lbs): The high starch content in Russet potatoes makes them ideal for achieving that fluffy interior and crispy exterior we crave in wedges. Their oblong shape is also perfect for cutting into uniform wedges.
• Olive Oil (4 tablespoons): A good quality olive oil is essential for both flavor and crispiness. It helps to coat the potatoes evenly, promoting browning and preventing them from drying out.
• Cornstarch (1 tablespoon): This is the secret weapon for extra crispy wedges! Cornstarch creates a light coating that absorbs moisture and helps the potatoes become incredibly crunchy in the oven.
• Paprika (1 teaspoon): Adds a touch of smoky sweetness and beautiful color to the wedges. You can use sweet paprika for a milder flavor or smoked paprika for a deeper, more intense taste.
• Garlic Powder (1 teaspoon): Infuses the wedges with a savory garlic aroma that is simply irresistible. Garlic powder provides a consistent and even garlic flavor throughout the wedges.
• Onion Powder (1 teaspoon): Complements the garlic powder and adds another layer of savory depth. Onion powder enhances the overall umami flavor profile of the seasoning blend.
• Dried Oregano (1 teaspoon): Brings a subtle herbaceous note that pairs wonderfully with potatoes. Oregano adds a touch of Mediterranean flair to the wedges.
• Salt (1.5 teaspoons): Essential for seasoning and drawing out moisture from the potatoes, which contributes to crispiness. Use kosher salt for even seasoning or sea salt for a slightly coarser texture.
• Black Pepper (0.5 teaspoon): Adds a touch of spice and enhances the overall flavor of the wedges. Freshly ground black pepper is always recommended for the best aroma and taste.
• Optional: Cayenne Pepper (1/4 teaspoon): For a hint of heat, a pinch of cayenne pepper can be added to the seasoning blend. This is perfect if you like a little kick in your potato wedges.
• Optional: Fresh Parsley (for garnish): Freshly chopped parsley adds a vibrant green color and a fresh, herbaceous finish. It’s a lovely way to garnish the wedges before serving.

Step-by-Step Instructions for Crispy Potato Wedges

1. Preheat Your Oven and Prepare a Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy wedges. While the oven is heating, prepare a large baking sheet by lining it with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Alternatively, you can lightly grease the baking sheet with olive oil if you don’t have parchment paper.
2. Wash and Prepare the Potatoes: Thoroughly wash the russet potatoes under cold running water to remove any dirt or debris. There’s no need to peel the potatoes for wedges – the skin adds flavor, texture, and nutrients. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Excess moisture is the enemy of crispiness, so ensuring the potatoes are dry is a key step.
3. Cut the Potatoes into Wedges: Now it’s time to cut the potatoes into wedges. Place a potato lengthwise on a cutting board. Using a sharp chef’s knife, cut the potato in half lengthwise. Place each half cut-side down and cut lengthwise again to create quarters. Finally, cut each quarter lengthwise one more time to create wedge shapes. Aim for wedges that are roughly uniform in size to ensure they cook evenly. Don’t worry about perfection; slightly varying sizes can actually add to the rustic charm of homemade wedges.
4. Soak the Potato Wedges (Optional but Recommended): For extra crispy wedges, consider soaking them in cold water. Place the cut potato wedges in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or even up to an hour. Soaking helps to remove excess starch from the potatoes, which is a key factor in achieving ultimate crispiness. If you’re short on time, you can skip this step, but soaking will definitely enhance the texture. After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels. Again, dryness is essential for crispiness.
5. Toss with Olive Oil and Seasoning: In a large bowl, combine the dried potato wedges, olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper (and cayenne pepper if using). Use your hands or a large spoon to toss everything together until the wedges are evenly coated with the oil and seasoning mixture. Make sure every wedge is nicely coated for maximum flavor and crispiness. The cornstarch should be lightly dusted over all the wedges.
6. Arrange Wedges on the Baking Sheet: Spread the seasoned potato wedges in a single layer on the prepared baking sheet. It’s crucial to avoid overcrowding the baking sheet. Overcrowding will cause the wedges to steam rather than bake, resulting in soggy wedges. If necessary, use two baking sheets to ensure the wedges are spaced apart. Arrange them cut-side down for optimal browning and crispiness on the bottom.
7. Bake in the Preheat Oven: Place the baking sheet(s) in the preheated oven and bake for 25-30 minutes. After 25 minutes, check the wedges for doneness. They should be starting to turn golden brown and crispy around the edges.
8. Flip and Continue Baking: Carefully flip each potato wedge using tongs or a spatula. Flipping ensures even browning and crispiness on all sides. Return the baking sheet(s) to the oven and continue baking for another 15-20 minutes, or until the wedges are deeply golden brown, crispy on the outside, and tender on the inside. The exact baking time may vary slightly depending on your oven and the size of your wedges, so keep an eye on them.
9. Check for Doneness and Crispiness: To check if the wedges are done, pierce one with a fork. It should be tender on the inside and easily pierced. The exterior should be beautifully golden brown and crispy. If they are not crispy enough for your liking, you can broil them for the last 1-2 minutes, keeping a very close watch to prevent burning. Broiling can quickly add extra crispiness, but be careful as they can burn easily.
10. Rest and Serve: Once the potato wedges are perfectly crispy and golden brown, remove them from the oven. Let them rest on the baking sheet for a few minutes before serving. This allows them to crisp up even further and cool slightly, making them easier to handle. Garnish with fresh parsley (if using) and serve immediately while they are hot and crispy. Serve with your favorite dipping sauces and enjoy!

Nutrition Facts for Crispy Potato Wedges (Approximate per Serving)

(Servings: 4-6)

Please note that these are approximate values and can vary based on the specific ingredients used, potato size, and portion sizes.

• Calories: 220-280 kcal
• Fat: 10-14g
• Cholesterol: 0mg
• Sodium: 300-400mg (depending on salt added)

Disclaimer: Nutritional information is estimated and for informational purposes only. Consult a registered dietitian or nutritionist for personalized dietary advice.*

Preparation Time for Crispy Potato Wedges

• Prep Time: 20 minutes (including washing, cutting, and seasoning)
• Soaking Time (Optional): 30-60 minutes
• Cook Time: 40-50 minutes
• Total Time (without soaking): Approximately 1 hour – 1 hour 10 minutes
• Total Time (with soaking): Approximately 1 hour 30 minutes – 2 hours 10 minutes

This recipe is relatively straightforward and doesn’t require extensive hands-on time, making it perfect for weeknight meals or weekend gatherings. Most of the time is spent in the oven, allowing you to focus on other aspects of your meal.

How to Serve Crispy Potato Wedges

These versatile crispy potato wedges are fantastic as a side dish, snack, or even a light meal. Here are some delicious serving suggestions:

• Dipping Sauces Galore:
  • Classic Ketchup: A timeless pairing!
  • Creamy Ranch Dressing: A cool and tangy complement to the crispy wedges.
  • Spicy Sriracha Mayo: For a fiery kick, mix sriracha sauce with mayonnaise.
  • Garlic Aioli: A rich and flavorful garlic mayonnaise.
  • Honey Mustard: Sweet and savory, a crowd-pleaser.
  • BBQ Sauce: Adds smoky sweetness.
  • Cheese Sauce: A decadent and cheesy dip.
  • Guacamole or Salsa: For a fresh and vibrant option.
• As a Side Dish:
  • Burgers and Sandwiches: The perfect accompaniment to any burger or sandwich.
  • Grilled Chicken or Steak: A hearty and satisfying side for grilled meats.
  • Vegetarian Main Courses: Pair with veggie burgers, lentil loaf, or grilled halloumi.
  • Fish and Chips (Wedges Version): A healthier twist on classic fish and chips.
• As a Snack or Appetizer:
  • Game Day Snack: Ideal for watching sports with friends and family.
  • Party Appetizer: Serve on a platter with various dipping sauces for a crowd-pleasing appetizer.
  • Movie Night Treat: A delicious and satisfying snack for movie nights.
  • Loaded Wedges: Top with cheese, chili, sour cream, and chives for a loaded appetizer.
• Make it a Meal:
  • Wedge Salad: Top with salad greens, crumbled bacon (vegetarian alternatives like tempeh bacon work too), blue cheese dressing (or vegan blue cheese), and tomatoes for a hearty salad.
  • Breakfast Wedges: Serve alongside scrambled eggs, avocado, and salsa for a unique breakfast.

Additional Tips for Perfectly Crispy Potato Wedges

1. Choose the Right Potatoes: Russet potatoes are your best bet for crispy wedges due to their high starch content and low moisture. Other starchy potatoes like Yukon Gold can also work, but Russets are the gold standard for crispiness.
2. Don’t Skip the Soaking (If You Have Time): Soaking the potato wedges in cold water removes excess starch, which is crucial for achieving that crispy exterior. If you have the time, this step makes a noticeable difference.
3. Dry the Potatoes Thoroughly: Moisture is the enemy of crispiness. After washing and soaking (if doing), make sure to pat the potato wedges completely dry with paper towels. The drier they are, the crispier they will become.
4. Use Cornstarch for Extra Crispness: Cornstarch is a game-changer for crispy potato wedges. It creates a light coating that helps absorb moisture and promotes browning and crisping in the oven. Don’t skip this ingredient!
5. Don’t Overcrowd the Baking Sheet: Give the potato wedges space to breathe on the baking sheet. Overcrowding will cause them to steam instead of bake, leading to soggy wedges. Use two baking sheets if necessary to ensure they are in a single layer.
6. High Oven Temperature is Key: Baking at 400°F (200°C) is essential for achieving crispiness. The high heat helps to quickly cook the outside of the wedges, creating that desirable crispy texture while keeping the inside fluffy.
7. Flip Halfway Through Baking: Flipping the wedges halfway through the baking process ensures even browning and crispiness on all sides. This simple step contributes significantly to the overall texture.
8. Consider Broiling for the Last Few Minutes (Carefully): If your wedges are not quite crispy enough after baking, you can broil them for the last 1-2 minutes. Keep a very close eye on them as they can burn quickly under the broiler. Broiling can add that final touch of crispiness, but caution is advised.

Frequently Asked Questions (FAQ) About Crispy Potato Wedges

Q1: Can I make potato wedges ahead of time?
A: While crispy potato wedges are best served fresh and hot right out of the oven, you can prep them in advance. You can cut and soak the potatoes ahead of time and store them in cold water in the refrigerator for up to a few hours. Season them and bake just before serving for the best results. Baked wedges are not ideal for making far in advance as they will lose some crispness as they cool and sit.

Q2: How do I reheat leftover potato wedges and keep them crispy?
A: Reheating potato wedges to regain some crispness can be tricky, but it’s possible. The best method is to reheat them in a preheated oven at 375°F (190°C) for about 10-15 minutes. You can also try using an air fryer for even better crisping results in a shorter time (around 5-7 minutes at 350°F or 175°C). Avoid microwaving them as they will become soggy.

Q3: Can I use different types of potatoes for wedges?
A: Russet potatoes are highly recommended for their starch content which leads to the best crispy and fluffy texture. Yukon Gold potatoes can also work, offering a slightly creamier texture. Avoid waxy potatoes like red potatoes or new potatoes as they have lower starch content and are less likely to become crispy wedges.

Q4: What if my potato wedges are not crispy?
A: Several factors can lead to soggy wedges. Ensure you are using Russet potatoes, soaking them (if possible), drying them thoroughly, using cornstarch, not overcrowding the baking sheet, and baking at a high enough temperature (400°F/200°C). Flipping them halfway through baking and even broiling for a minute at the end can also help.

Q5: Can I add other seasonings to my potato wedges?
A: Absolutely! This recipe is a great base, and you can customize the seasoning to your liking. Consider adding chili powder for heat, Italian seasoning for a different herb blend, cumin and coriander for a warm, earthy flavor, or even rosemary and thyme for a more classic herb profile. Experiment and find your favorite flavor combinations!

Q6: Can I make these potato wedges vegan?
A: Yes, this recipe is naturally vegan as it only uses plant-based ingredients. Just ensure your olive oil and any dipping sauces you choose are also vegan-friendly.

Q7: Can I air fry these potato wedges instead of baking?
A: Yes, air frying is a fantastic way to make crispy potato wedges even faster! Preheat your air fryer to 400°F (200°C). Arrange the seasoned wedges in a single layer in the air fryer basket (you may need to cook in batches). Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. Air frying often results in even crispier wedges than oven baking.

Q8: How long do crispy potato wedges last?
A: Crispy potato wedges are best enjoyed immediately for optimal crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. However, they will lose some of their crispness over time. Reheating as described in Q2 is recommended to try and restore some of the texture.

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