Crispy Oven-Baked Potato Wedges Recipe

Introduction

Crispy Potato Wedges are the perfect snack or side dish, boasting a golden, crunchy exterior with a fluffy interior. This recipe ensures your wedges are packed with flavor and have a satisfying texture every time.

Ingredients

• 2 lbs Russet Potatoes
• 4 tablespoons Olive Oil
• 1 tablespoon Cornstarch
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• Optional: 1/4 teaspoon Cayenne Pepper
• Optional: Fresh Parsley for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Step 2: Wash the russet potatoes thoroughly under cold water and pat them completely dry with a kitchen or paper towel. Leave the skins on for flavor and texture.
3. Step 3: Cut each potato lengthwise into wedges by slicing in half, then quarters, and finally into wedge shapes, aiming for uniform size.
4. Step 4: (Optional) Soak the wedges in cold water for 30 minutes to an hour to remove excess starch. Drain and dry thoroughly before proceeding.
5. Step 5: In a large bowl, toss the dried wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper if using, ensuring each wedge is evenly coated.
6. Step 6: Spread the wedges in a single layer on the prepared baking sheet. Avoid overcrowding to prevent steaming.
7. Step 7: Bake for 25-30 minutes until the edges start turning golden and crispy.
8. Step 8: Flip each wedge using tongs or a spatula and bake for another 15-20 minutes until deeply golden and tender inside.
9. Step 9: Check for crispiness and doneness by piercing a wedge with a fork. Broil for 1-2 minutes if extra crispiness is desired, watching carefully to avoid burning.
10. Step 10: Remove from the oven, let rest for a few minutes, garnish with fresh parsley if desired, and serve hot with your favorite dips.

Tips & Variations

• Soaking the potato wedges removes excess starch, helping them crisp up better in the oven.
• Use smoked paprika for a deeper, smoky flavor or sweet paprika for a milder taste.
• For a spicy kick, add cayenne pepper to the seasoning mix.
• Broiling at the end adds extra crispiness but watch closely to prevent burning.

Storage

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness. Avoid microwaving as it can make the wedges soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for wedges?

Russet potatoes are best for crispy wedges due to their high starch content, but Yukon Gold potatoes can also work well, offering a creamier texture.

Do I need to peel the potatoes?

No, leaving the skin on adds flavor, nutrients, and a nice texture to the wedges. Just be sure to wash them thoroughly before cutting.

Crispy Oven-Baked Potato Wedges Recipe

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★★★★★

4.5 from 121 reviews

These Crispy Potato Wedges are perfectly seasoned and baked to golden-brown perfection, featuring a fluffy interior and an irresistibly crunchy exterior. Made with Russet potatoes coated in a flavorful blend of olive oil, cornstarch, and aromatic spices, these wedges are an ideal savory snack or side dish, baked in the oven for the perfect crispiness without frying.

• Author: Maya
• Prep Time: 15 minutes (including optional soaking time)
• Cook Time: 40-50 minutes
• Total Time: 55-65 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs Russet Potatoes

Seasoning & Coating

• 4 tablespoons Olive Oil
• 1 tablespoon Cornstarch
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper
• Optional: 1/4 teaspoon Cayenne Pepper

Garnish

• Optional: Fresh Parsley, chopped

Instructions

1. Preheat Your Oven and Prepare a Baking Sheet: Preheat your oven to 400°F (200°C) to ensure a high temperature that promotes crispy wedges. Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking and simplify cleanup.
2. Wash and Prepare the Potatoes: Thoroughly wash the Russet potatoes under cold running water to remove dirt. Leave the skins on for extra flavor and texture. Dry the potatoes completely with a kitchen towel or paper towels to eliminate moisture, which can hinder crispiness.
3. Cut the Potatoes into Wedges: Cut each potato lengthwise in half, then each half cut-side down into quarters, and finally each quarter lengthwise once more to form uniform, wedge-shaped pieces that will cook evenly.
4. Soak the Potato Wedges (Optional but Recommended): Place the cut wedges in a large bowl and cover with cold water. Soak for at least 30 minutes or up to an hour to remove excess starch. Drain well and pat completely dry to ensure crispiness.
5. Toss with Olive Oil and Seasoning: In a large bowl, combine the dried wedges with olive oil, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper if using. Toss thoroughly until each wedge is evenly coated for maximum flavor and crunch.
6. Arrange Wedges on the Baking Sheet: Spread the seasoned wedges in a single layer on the prepared baking sheet, spacing them out to prevent overcrowding, which causes steaming rather than crisping. Place wedges cut-side down for optimal browning.
7. Bake in the Preheated Oven: Bake for 25-30 minutes until the wedges start turning golden brown and crispy at the edges.
8. Flip and Continue Baking: Flip the wedges using tongs or a spatula to ensure even browning, then bake for an additional 15-20 minutes until deeply golden, crispy outside, and tender inside. Watch closely to avoid overcooking.
9. Check for Doneness and Crispiness: Pierce a wedge with a fork to check tenderness. The exterior should be golden and crisp. If more crispness is desired, broil for 1-2 minutes, monitoring carefully to prevent burning.
10. Rest and Serve: Remove from oven and let the wedges rest for a few minutes on the baking sheet for extra crisping and cooling. Garnish with freshly chopped parsley if desired, and serve hot with your favorite dipping sauces.

Notes

• Soaking the wedges removes excess starch, greatly improving crispiness but can be skipped if short on time.
• Ensure wedges are completely dry before coating to avoid soggy potatoes.
• Avoid overcrowding the baking sheet to prevent steaming and ensure even browning.
• Use parchment paper for easy cleanup or lightly grease the baking sheet if unavailable.
• Flipping the wedges mid-baking is crucial for even crisping on all sides.
• Broiling at the end is optional for extra crispiness; watch closely to prevent burning.
• Russet potatoes work best due to their starchy nature for fluffiness and crispiness.
• Adjust seasoning quantities or omit cayenne pepper depending on your spice preference.

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