Description
This Crispy Baked Potato Wedges recipe offers a healthier, flavorful alternative to traditional fried potato wedges. Using Russet potatoes, olive oil, and a blend of spices, these wedges come out perfectly golden and crispy on the outside while tender inside. Soaking the potatoes before baking helps remove excess starch for optimal texture. Ideal as a snack or side dish, these wedges are simple to prepare and baked to perfection in the oven.
Ingredients
Scale
Potatoes
- 4 large Russet potatoes (about 2 pounds), scrubbed and cut into wedges
Seasoning
- 3 tablespoons olive oil
- 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
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly, keeping 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 the Wedges: Place the potato wedges in a bowl of cold water and soak for at least 30 minutes. This step removes excess starch and helps achieve a crispy texture when baked.
- Dry the Potatoes: Drain the water and pat the wedges completely dry using a clean kitchen towel or paper towels to remove surface moisture that would otherwise prevent crisping.
- Season the Wedges: Transfer the dry wedges to a large mixing bowl. Drizzle evenly with olive oil and sprinkle salt, black pepper, garlic powder, paprika, and optional herbs. Toss well to coat each wedge thoroughly.
- Arrange for Baking: Lay the seasoned wedges in a single layer on a baking sheet lined with parchment paper or placed on a lightly greased rack to ensure air circulation around the wedges while baking.
- Bake Until Crispy: Preheat the oven to 425°F (220°C) and bake the wedges for 30 to 35 minutes, flipping them halfway through the cooking time. This promotes even browning and crispness.
- Serve: Once golden and crispy, remove the wedges from the oven and serve hot for the best crunch and flavor.
Notes
- Soaking the potatoes removes excess starch and is key to achieving crispy wedges.
- Patting the wedges dry before seasoning ensures they crisp properly in the oven.
- Flipping the wedges halfway through baking promotes even cooking and browning.
- Using parchment paper or a rack helps prevent sticking and allows air circulation.
- Feel free to customize seasoning with your favorite herbs or spices for varied flavor.
- Serve with ketchup, sour cream, or your preferred dipping sauces.
