Crispy Baked Potato Wedges
The ultimate comfort food, Crispy Baked Potato Wedges are golden, crunchy, and irresistibly delicious. Whether you serve them as an appetizer or side dish, these easy-to-make wedges will satisfy your cravings. Enjoy them tonight with your favorite dipping sauce!
Equipment
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 medium russet potatoes (1 1/2 to 2 lbs) scrubbed and rinsed
- 1/4 cup extra virgin olive oil
- 1/2 tsp fine sea salt or kosher salt
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 tbsp parsley finely chopped
- 1/4 cup parmesan cheese grated
Instructions
- Preheat your oven to 450˚F. Preheating is crucial as it helps the wedges bake evenly and become crispy. While the oven heats up, prepare your baking sheet by lining it with foil or parchment paper to make cleanup a breeze.
- Cut your scrubbed and rinsed medium russet potatoes into wedges. Start by slicing each potato lengthwise in half, then cut each half into 4 to 5 wedges, aiming for about 1/2 inch thick. This size allows for a tender interior while still getting that crisp exterior.
- Place the potato wedges into a bowl of cold water with about 2 cups of ice cubes. Let them soak for 30 minutes. This soaking period helps remove excess starch, which is key to achieving a crispy texture. After 30 minutes, drain the wedges and pat them dry thoroughly with a tea towel or paper towels. This step is important as any moisture left on the potatoes will steam them instead of allowing them to crisp up.
- In a large dry mixing bowl, season the dried potato wedges with fine sea salt, paprika, black pepper, and garlic powder. Toss them gently to ensure every wedge is coated with the seasoning.
- Next, drizzle the seasoned potato wedges with 1/4 cup of olive oil. Toss again to ensure each wedge is well coated in oil. This will help them crisp up beautifully as they bake.
- Arrange the seasoned potato wedges on the prepared baking sheet in a single layer, cut-side down. Ensuring that they’re not overcrowded is vital for even cooking and crisping.
- Slide the baking sheet into the preheated oven and bake for 20 minutes. You’ll want to watch them closely; the edges should start to turn golden brown.
- After 20 minutes, flip the potato wedges over with a spatula to ensure even cooking. Bake for an additional 12 to 15 minutes until they are crisp on the outside and tender inside.
- If you’re opting to use toppings, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan cheese and parsley, and toss to combine just before serving. This adds a lovely cheesy flavor and a fresh note from the parsley.
- Serve your Crispy Baked Potato Wedges right away, paired with your favorite dipping sauce. Enjoy that satisfying crunch and savory taste!
Notes
When preparing Crispy Baked Potato Wedges, a few tips can elevate your dish even further. Here are some helpful notes to keep in mind:
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven for the best results to restore their crispiness.
- Freezing: You can freeze the raw, unbaked wedges. Just make sure they are well-wrapped to prevent freezer burn. Bake from frozen, adding a few extra minutes to the cooking time.
- Pairing: These wedges are perfect alongside sandwiches, burgers, or grilled chicken! They also make a fantastic appetizer when served with dips.
- Herbs & Spices: Experiment with different herbs and spices to find your favorite flavor combinations. Rosemary, thyme, or even a splash of hot sauce can add excitement.
- Serving Hot: For the best experience, serve these potato wedges hot from the oven. They’re at their most delicious when enjoyed immediately!