Discover ways to make completely seasoned, crispy potato wedges within the oven! There’s completely no frying or fancy gear required for my recipe. We love them as a aspect with burgers or sloppy joes!
Your New Favourite Aspect Dish
Right now I’m sharing absolutely the good pairing to my smash burgers! These crispy baked potato wedges are a easy aspect dish that tastes restaurant-quality. They’re really easy to make with simply the correct amount of seasoning and texture (they’ll be additional crispy when you observe all my ideas!).
We love dipping these in ketchup, ranch, and even home made BBQ sauce. The sauce from my fried pickles would even be tasty. Or, get artistic and make loaded potato wedges with cheese, bacon, bitter cream, and scallions–YUM!
Why You’ll Love This Recipe
- Truly crispy! I present plenty of ideas for this, like soaking the potatoes, drying them, and spacing them correctly on the baking sheet.
- No frying wanted. Actually, we’re utilizing a really minimal quantity of oil right here at this time.
- Takes simply 10 minutes to prep earlier than going within the oven. They’re certainly one of my go-to fast sides; I prep them first to allow them to prepare dinner whereas I put together the remainder of our meal.
- Will also be served as a standalone snack or appetizer such as you would mozzarella sticks or jalapeño poppers.
What You Want
We’re utilizing only a few elements at this time to maintain issues as easy (however nonetheless flavorful) as attainable.
- Potatoes. Russet potatoes are my best choice as a result of they brown greatest and have the fluffiest interiors. Gold potatoes and even crimson potatoes might work in a pinch although.
- Oil. Currently I’ve been utilizing avocado oil for just about every little thing (even frying, like I did with my old school chocolate donuts), however any cooking oil will work right here.
- Spices. Together with paprika, onion powder, garlic powder, and black pepper. When mixed with the salt, we’re basically making our personal seasoned salt. This mix is just like what you’ll discover on seasoned fries at a restaurant (and is just like what I exploit for my roasted potatoes, too)–yum!
- Contemporary parsley. That is optionally available, however I like that it provides some freshness and shade to the dish. You possibly can definitely skip it although!
SAM’S TIP: If you would like your potatoes additional crispy, add 1-2 Tablespoons of cornstarch with the spices.
That is simply an summary of the elements I used and why. For the total recipe please scroll all the way down to the underside of the put up!
Learn how to Make Them
Prep the potatoes
Scrub and slice (no must peel) your potatoes into 1″ thick wedges, then place in a bowl of chilly water. I like to recommend soaking them for a minimum of 10-Quarter-hour, however you may all the time pop them in your fridge for a number of hours and even in a single day. This step helps draw out the starches within the potatoes, making them crispier.
Notice: don’t soak the potatoes longer than 24 hours.
Dry & season
Drain and rinse the wedges, then pat them dry with a paper towel. Ensure you take in as a lot of the water as you may; this ensures the crispiest outcomes (if the potatoes are moist, you find yourself steaming them slightly than crisping them)! Add the potatoes to a big bowl and pour your oil and spices overtop.
Coat in oil & spices
Toss every little thing collectively till the potatoes are well-coated within the spices and oil.
SAM’S TIP: Don’t add extra oil! It might seem to be not fairly sufficient oil, however it’s! When you use an excessive amount of oil, or your wedges gained’t be as crisp.
Prep for the oven
Prepare the wedges on a parchment lined baking sheet, lower aspect down. Area them aside in order that they have a bit room to breathe on the sheet.
Bake
Bake for 25 minutes, rigorously flip every wedge, and bake for an additional 20-25 minutes or till crispy and deep golden brown. The facilities must be smooth once you pierce them with a fork.
Add contemporary parsley if desired, and serve!
Useful Ideas
- Don’t skip the soak. Soaking the potatoes helps take away a few of their starch, finally yielding the crispiest outcomes. It additionally promotes even baking and avoids that sticky residue cooked potatoes can typically have.
- Dry VERY nicely. Use paper towels and soak as a lot water from every wedge as you may, this may make the wedges as crisp as attainable.
- Russets are greatest! These provides you with the crispiest exteriors and fluffiest interiors. Gold potatoes will work, however might be softer/not as crisp.
- For extra-crisp outcomes, bake immediately on the pan and preheat it. Parchment paper makes for simple cleanup, however to make the potato wedges even crispier, let the baking sheet preheat within the oven for a minimum of 10 minutes then place the wedges (cut-side down) on the new pan (watch out, don’t burn your self!).
- Don’t over-crowd the pan. The wedges want some house between them to get good, crisp exteriors, so give them room to breathe. Use a big baking pan or a number of baking sheets if you must (although I all the time can simply make it work with a single sheet)–don’t crowd them!
- When in a rush, ignore the following pointers. Generally we simply must get dinner on the desk. Generally I’ll sacrifice completely crisp and delightful wedges for fast and simple ones that is probably not crisp however are nonetheless scrumptious. Simply don’t come again and remark that your potatoes aren’t as crisp as you anticipated when you skip the soak, use Yukon golds, and toss them on the pan willy-nilly 😉
Take pleasure in!
Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜
Potato Wedges
Servings: 4 servings
Energy: 246kcal
Stop your display from going darkish
Directions
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Preheat oven to 425F (220C) and line a baking sheet with parchment paper (alternatively bake immediately on ungreased baking sheet).
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Scrub potatoes and slice into 1” thick wedges. Attempt to lower as evenly as attainable so the wedges prepare dinner evenly.
2 lbs (907 g) russet potatoes
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Place in a bowl and canopy with chilly water and permit to take a seat for a minimum of 10-Quarter-hour (or place the bowl within the fridge and permit to take a seat for a number of hours or in a single day).
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Drain potatoes and rinse nicely beneath chilly water. Pat dry with paper towels (TIP: dry very nicely, the extra dry your potatoes are the crispier they are going to be after baking!).
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Place wedges in a big bowl and add the oil, paprika, garlic and onion powder, salt, and pepper. Toss nicely so all potatoes are evenly coated with combination.
2 Tablespoons avocado oil, ¾ teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon desk salt, ¼ heaping teaspoon floor black pepper
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Place potatoes cut-side down on ready baking sheet. Distribute them evenly over the tray and check out to not have them touching. Switch to middle rack of 425F (220C) oven and bake for 45-50 minutes, turning potatoes over midway by means of. Potato wedges are completed when they’re deep golden brown, crispy on the surface, however the interiors are tender when pierced with a fork.
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Sprinkle with contemporary parsley, if utilizing, and serve heat.
2 Tablespoons contemporary parsley
Notes
Crispier outcomes
You possibly can combine 2 Tablespoons of cornstarch in with the seasoning for even crispier wedges.
Diet
Serving: 1serving | Energy: 246kcal | Carbohydrates: 42g | Protein: 5g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 595mg | Potassium: 978mg | Fiber: 3g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 16mg | Calcium: 35mg | Iron: 2mg
Dietary info is predicated on third-party calculations and must be thought of an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
