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Crispy Baked Potato Wedges

Crispy Baked Potato Wedges
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Crispy Baked Potato Wedges are a golden, crunchy, and satisfying snack or side dish that features tender potato interiors and a perfectly crisp exterior without the mess or oiliness of frying. This easy-to-make recipe uses simple pantry ingredients and baking techniques to deliver healthy, flavorful wedges that pair wonderfully with numerous meals or dips.

Ingredients

Scale

Main Ingredients

  • 4 medium Russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Optional Ingredients

  • 1 teaspoon fresh rosemary or thyme, chopped
  • Grated Parmesan or cheddar cheese (for cheesy twist)
  • Cayenne pepper or chili powder (for spicy kick)
  • Fresh chopped herbs like parsley, dill, or oregano (for garnish)

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C) to encourage your potato wedges to crisp on the outside while remaining soft inside.
  2. Cut the Potatoes: Wash and scrub the Russet potatoes thoroughly, then cut each into 8 even wedges to ensure consistent cooking.
  3. Soak in Cold Water: Place the potato wedges in a bowl of cold water and soak for 30 minutes to remove excess starch, which helps achieve extra crispiness.
  4. Dry Thoroughly: Drain the wedges and pat them completely dry with a clean towel or paper towels to prevent steaming during baking.
  5. Season and Oil: Transfer the dry wedges to a large bowl, drizzle generously with olive oil, then toss with salt, paprika, garlic powder, black pepper, and optional herbs to coat evenly.
  6. Arrange on Baking Sheet: Spread the wedges in a single layer on a parchment-lined or lightly oiled baking sheet, avoiding overlap for even airflow and crispiness.
  7. Bake and Flip: Bake the wedges for 25 to 30 minutes, flipping them once halfway through cooking to promote even browning on all sides.
  8. Serve Hot: Once golden and crispy, remove from the oven and serve immediately for the best texture and flavor.

Notes

  • Cut wedges uniformly to ensure they cook evenly and have consistent crispiness.
  • Soaking the wedges in cold water is essential to reduce starch and prevent sogginess.
  • High heat baking at 425°F develops a crispy crust without drying out the potato’s interior.
  • Using parchment paper prevents sticking and makes cleanup easier.
  • Flipping the wedges halfway through baking ensures even browning on all sides.
  • Use just enough oil to coat the wedges lightly to avoid sogginess.

Nutrition

Keywords: crispy baked potato wedges, baked potato wedges, healthy potato wedges, homemade potato wedges, gluten free appetizers, easy potato side dish

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