If you’ve been searching for that perfect side dish to satisfy your craving for something crispy, savory, and utterly comforting, look no further than this Crispy Baked Potato Wedges Recipe. These golden wedges strike the ideal balance between tender inside and perfectly crunchy outside, all thanks to a simple but clever preparation that brings out the best in everyday potatoes. Whether you’re serving them alongside a juicy burger or enjoying them as a snack, this recipe will quickly become a go-to for both weeknight dinners and casual gatherings.
Ingredients You’ll Need
Crafting incredible Crispy Baked Potato Wedges doesn’t require a long list of exotic ingredients; instead, it’s all about using straightforward staples that come together beautifully to create superb flavor and texture. Each ingredient plays a vital role, from the humble Russet potatoes providing hearty substance, to the spices that add warmth and a touch of color.
- Russet potatoes: The best choice for their starchy interior which crisps up nicely while staying fluffy inside.
- Olive oil: Adds a luscious coating that helps the wedges crisp evenly and delivers a subtle fruity flavor.
- Salt: Essential for enhancing the natural potato flavor.
- Black pepper: Provides a gentle kick and balances the seasoning.
- Garlic powder: Infuses the wedges with a savory depth without overwhelming the taste.
- Paprika: Offers a mild smoky note and lovely coloring.
- Optional herbs (rosemary, thyme, parsley): Fresh or dried, these herbs elevate the dish with aromatic complexity.
How to Make Crispy Baked Potato Wedges Recipe
Step 1: Prep the Potatoes
Start by washing and scrubbing your Russet potatoes well, but keep the skin on. This not only adds fiber and nutrients but contributes to that desirable crispy texture. Cut each potato into thick wedges by slicing in half lengthwise, then cutting each half into three or four wedges depending on size. Thick wedges ensure that soft, fluffy interior with that beautiful golden crust.
Step 2: Soak for Crispiness
Place the wedges in a bowl of cold water and let them soak for at least 30 minutes. This step might seem small, but it’s a game-changer. Soaking removes excess starch on the potato’s surface, which can otherwise make the wedges soggy. After soaking, you’re on your way to perfectly crisp edges that stay crisp even after baking.
Step 3: Dry Thoroughly
Drain the water and pat each wedge completely dry with a clean kitchen towel or paper towels. Any lingering moisture will steam the wedges rather than crisp them, so make sure they are as dry as possible before moving on. This crucial step sets the stage for that coveted crunchy exterior.
Step 4: Season and Oil
Transfer your dried potato wedges into a large mixing bowl. Drizzle generously with olive oil, then sprinkle on salt, black pepper, garlic powder, paprika, and your choice of herbs if using. Toss everything together so each wedge gets an even coat. This seasoning mixture not only heightens the savory flavor but also enhances the appealing golden color once baked.
Step 5: Arrange and Bake
Place the seasoned wedges in a single layer on a baking sheet lined with parchment paper or on a lightly greased wire rack for better air circulation. Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes, flipping the wedges halfway through. This flipping ensures even browning and crispiness all around, turning your kitchen into a haven of irresistible aromas.
Step 6: Serve Immediately
Once the potato wedges are beautifully golden and crisp, remove them from the oven and serve hot. The contrast of their crunchy crust with the soft, steaming inside at this moment is truly delicious and hard to beat.
How to Serve Crispy Baked Potato Wedges Recipe
Garnishes
Elevate your Crispy Baked Potato Wedges Recipe with fresh garnishes like a sprinkle of chopped parsley or chives for a pop of color and freshness. A light dusting of Parmesan cheese followed by a squeeze of lemon can also add a delightful zing. These small touches make the wedges look inviting and add layers of flavor.
Side Dishes
These wedges shine as a side to classic comfort foods such as juicy burgers, grilled chicken, or even a hearty steak. Pairing them with fresh salads or steamed vegetables balances out the meal and adds variety in texture and flavor. They also make a great snack alongside dipping sauces like creamy aioli, tangy ketchup, or spicy sriracha mayo.
Creative Ways to Present
For a fun twist, serve Crispy Baked Potato Wedges Recipe topped with melted cheese, crumbled bacon, and green onions for a loaded wedge plate. You could also use them as a base for nachos, layering them with beans, salsa, and guacamole. Another idea is to make a wedge bowl by arranging them upright on a platter with a dipping sauce in the center—perfect for sharing at parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to 3 days. To preserve crispiness as much as possible, avoid stacking wedges too tightly.
Freezing
Although freshly baked wedges are best enjoyed immediately, you can freeze them after baking. Let them cool completely, then arrange the wedges in a single layer on a baking sheet and freeze until firm before transferring to a freezer-safe bag. They’ll keep well for up to 2 months and are perfect to have on hand for a quick snack or side.
Reheating
To reheat, oven or air fryer methods work best to restore that crisp exterior. Heat at 400°F (200°C) for about 10 minutes until warmed through. Avoid the microwave as it tends to make them soggy and disappointingly limp.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal for Crispy Baked Potato Wedges Recipe due to their high starch content, which crisps well. However, Yukon Golds can also work, though they may result in a slightly creamier texture and less crunch. Avoid waxy potatoes like red or new potatoes if a crispy finish is your top priority.
What’s the best way to make sure the wedges get crispy?
The secret to crispy wedges lies in soaking them to remove excess starch, drying them thoroughly, using enough oil, and baking at a high temperature without overcrowding the pan. Flipping halfway ensures even crisping, too.
Can I add different spices or herbs?
Absolutely! While garlic powder, paprika, and herbs like rosemary or thyme make a classic combo, you can experiment with chili powder for heat, cumin for earthiness, or even curry powder for a unique twist. Just be sure to adjust the quantities to taste.
Is it necessary to flip the wedges during baking?
Flipping the wedges halfway through baking helps promote even browning and crispness on all sides. While you can skip this step, it might result in uneven texture with one side less crispy.
Can I make these wedges vegan and gluten-free?
Yes! This recipe is naturally vegan and gluten-free when you use the ingredients listed. Just ensure any optional seasonings or garnishes are free from animal products or gluten.
Final Thoughts
There is something undeniably satisfying about a batch of crispy, golden potato wedges fresh from the oven. The beauty of this Crispy Baked Potato Wedges Recipe is how easy it is to make yet how impressive the results are—crisp edges, fluffy insides, and a depth of flavor that keeps you coming back for more. So grab some potatoes, fire up your oven, and treat yourself to this simple delight that feels like a little celebration on your plate every time.
Print
Crispy Baked Potato Wedges Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Crispy Baked Potato Wedges recipe delivers perfectly golden and crunchy potato wedges that are seasoned with garlic powder, paprika, and optional herbs. Soaking the wedges before baking ensures a crisp texture, making them a delicious and healthier alternative to fried potato wedges. Ideal as a snack, side dish, or appetizer, these wedges are easy to prepare and bake in the oven.
Ingredients
Potatoes and Oil
- 4 large Russet potatoes (about 2 pounds), scrubbed and cut into wedges
- 3 tablespoons olive oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional herbs: 1 teaspoon fresh or dried rosemary, thyme, or parsley
Instructions
- Prep the Potatoes: Wash and scrub the potatoes thoroughly, leaving the skins on for added texture and nutrients. Cut each potato in half lengthwise, then cut each half into 3 to 4 thick wedges depending on size.
- Soak for Crispiness: Place the potato wedges in a bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve a crispy texture when baked.
- Dry Thoroughly: Drain the water and pat the wedges completely dry using a clean kitchen towel or paper towels to remove moisture that would prevent crisping.
- Season and Oil: Transfer the dry wedges into a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, paprika, and optional herbs. Toss to coat each wedge evenly with the seasoning and oil.
- Arrange and Bake: Place the seasoned wedges in a single layer on a baking sheet lined with parchment paper or on a lightly greased rack to ensure good air circulation. Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes, flipping the wedges halfway through to promote even browning.
- Serve Immediately: Once the wedges are golden brown and crispy, remove them from the oven and serve hot for the best flavor and crunch.
Notes
- Soaking the potato wedges is key for achieving a crispy texture by removing excess starch.
- Patting the wedges dry removes moisture that could cause sogginess during baking.
- Flipping the wedges halfway through baking ensures even browning and crispiness on all sides.
- Use a baking rack on the sheet for even air circulation and crispier wedges if available.
- These wedges are best enjoyed fresh from the oven for peak crispiness.
