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Crispy baked potato wedges are my favorite answer to weeknight snack attacks when I want something truly satisfying but not deep fried. This recipe transforms humble russet potatoes into golden wedges with a tender center and ultra crisp edges every time.
My first attempt at this was for a movie night my family devoured them before the opening credits finished I swear they barely left me a taste.
Ingredients
- Russet potatoes: I choose firm potatoes with smooth skins and no green spots for best texture
- Extra virgin olive oil: Gives a deep flavor and helps crisp the skins look for fresh oil with no bitter or stale taste
- Fine sea salt or kosher salt: Brings out the potato flavor and seasons each bite evenly
- Paprika: Adds gorgeous color and a hint of warmth I love using sweet or smoked depending on mood
- Black pepper: For a gentle little kick freshly cracked is best
- Garlic powder: For that savory boost make sure yours smells potent not dull
- Parsley: Finely chopped for a fresh green finish flat leaf parsley packs more punch
- Parmesan cheese: Grated fresh for nutty savory flavor skip the powdery shelf stuff and grate it yourself for best melt
Step-by-Step Instructions
- Cut and Soak the Potatoes:
- Cut each russet potato in half lengthwise then slice each half into four or five wedges about half an inch thick. Plunge the wedges into a big bowl of cold water with ice cubes. Let them sit for thirty minutes to draw out excess starch which makes them crispier in the oven. After soaking drain well and pat each wedge completely dry with a tea towel so there is no water left on the surface.
- Season the Wedges:
- Place the dried potato wedges in a large dry mixing bowl. Sprinkle on the salt paprika black pepper and garlic powder then use your hands to toss and coat each wedge evenly in the seasonings.
- Oil and Arrange for Baking:
- Drizzle olive oil over the potatoes and toss again making sure every wedge gets a good amount. Arrange the wedges on a lined rimmed baking sheet so all the cut sides are facing down and wedges are spaced out with room for air to circulate. Crowding will steam the potatoes and steal their crunch so take your time here.
- Bake to Crisp Perfection:
- Slide the tray into a preheated oven at four hundred fifty degrees Fahrenheit. Roast for twenty minutes then use a thin spatula to carefully flip each wedge so both sides get direct heat. Bake for another twelve to fifteen minutes watching for the edges to turn deep golden and the insides to become fork tender.
- Finish and Serve:
- When the wedges are piping hot straight from the oven transfer them to a large bowl. Sprinkle on the parmesan cheese and fresh parsley then toss well so the cheese melts a little and coats every wedge. Serve immediately with your favorite dipping sauce while they are still crisp and hot.
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I absolutely love sprinkling on lots of fresh parsley at the end It reminds me of summer cookouts where we would bring huge trays of these outside and dig in together with plenty of laughter.
Storage Tips
Store leftover potato wedges in an airtight container in the refrigerator for up to three days. Reheat them on a baking sheet in a hot oven for a few minutes and they will crisp up again. Microwaving works in a pinch but will leave them softer rather than crunchy. If you need to make them ahead soak and dry the potatoes in advance but wait to season and bake until just before serving.
Ingredient Substitutions
Swap in sweet potatoes for a sweeter twist just keep the wedges the same size to ensure even cooking. Avocado oil is a great substitute if you are low on olive oil it has a high smoke point and mild buttery taste. For a dairy-free version skip the parmesan or use nutritional yeast for a similar savory touch. If you like spice add a pinch of cayenne or hot paprika to the seasoning.
Serving Suggestions
Serve your crispy wedges with a variety of dipping sauces like classic ketchup smoky chipotle mayo or garlicky aioli. These wedges are perfect alongside roasted chicken grilled burgers or as a hearty snack during game night. Sometimes I load them with leftover chili and shredded cheese for a quick dinner that wins smiles from everyone at my table.
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These crispy potato wedges are the perfect comfort food made healthier without sacrificing flavor or texture. Give them a try and enjoy their golden crispness!
Frequently Asked Questions
- → How do you get baked potato wedges extra crispy?
Soak the cut potatoes in ice water for 30 minutes, ensuring excess starch is removed. Thoroughly pat dry before seasoning and baking at a high temperature.
- → Can I use a different type of potato?
Yes, but russet potatoes are recommended for crisp texture and fluffy centers. Yukon Golds work as an alternative with slightly less crispness.
- → What dipping sauces go well with these wedges?
Try classic ketchup, garlic aioli, sour cream and chives, ranch, or your favorite spicy sauce.
- → Should the parmesan cheese be added before or after baking?
Add grated parmesan after baking while the wedges are still hot so it melts gently and coats evenly.
- → Is parchment paper or foil necessary for baking?
Lining the baking sheet with parchment or foil prevents sticking and makes cleanup easier, but you can use an unlined nonstick pan if preferred.
- → Can these be prepared in advance?
Wedges are best served fresh for crispiness, but you can prep and soak the potatoes ahead. Bake just before serving.