Crispy Baked Potato Wedges -

Description of this recipe: These crispy baked potato wedges are a healthier and equally delicious alternative to deep-fried fries. Russet potatoes are cut into wedges, soaked in ice water for extra crispiness, then seasoned with a simple blend of spices and baked to golden perfection.

Why you will love this recipe: You’ll love this recipe because it’s incredibly easy to make, uses pantry-staple ingredients, and delivers perfectly crispy potato wedges every time. They are a versatile side dish that pairs well with burgers, sandwiches, grilled chicken, or can even be enjoyed as a snack with your favorite dipping sauce. The combination of the crispy exterior and the fluffy interior is simply irresistible!

Introduction

Crispy baked potato wedges are a comfort food classic, and this recipe elevates the humble potato to new heights. Forget about greasy, deep-fried fries – these baked wedges offer the same satisfying crunch without all the extra oil. The secret lies in a few simple techniques: soaking the potatoes in ice water to remove excess starch, ensuring they are thoroughly dried before seasoning, and baking them at a high temperature to achieve that perfect golden-brown crisp.

This recipe is a testament to the fact that you don’t need fancy ingredients or complicated steps to create something truly delicious. The spice blend is simple yet flavorful, enhancing the natural taste of the potatoes without overpowering them. And the optional parmesan and parsley topping adds a touch of elegance and freshness to the dish.

Whether you’re looking for a crowd-pleasing appetizer, a satisfying side dish, or a comforting snack, these crispy baked potato wedges are sure to hit the spot. They are a guaranteed hit with both kids and adults alike, and they are perfect for any occasion, from casual weeknight dinners to weekend gatherings.

Ingredients:

4 medium russet potatoes (1 1/2 to 2 lbs), scrubbed and rinsed
1/4 cup extra virgin olive oil
1/2 tsp fine sea salt, or kosher salt
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
2 Tbsp parsley, finely chopped (optional)
1/4 cup parmesan cheese, grated (optional)

Preparation:

Step 1: Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. This will prevent the potatoes from sticking and make cleanup easier. The high heat is crucial for achieving that crispy exterior.

Step 2: Cut the potatoes into wedges. Cut each potato lengthwise in half, then slice each half into 4-5 wedges, about 1/2-inch thick. Consistency in size will ensure even cooking.

Step 3: Soak the potato wedges in ice water. Place the cut potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 minutes. This step is essential for removing excess starch, which results in crispier wedges. The ice-cold water helps to firm up the potatoes and prevent them from becoming mushy during baking.

Step 4: Drain and thoroughly dry the potatoes. After soaking, drain the potatoes well and thoroughly pat them dry with a tea towel or paper towels. This is a crucial step – any excess moisture will prevent the potatoes from crisping up in the oven. A dry surface allows the oil and spices to adhere properly.

Step 5: Season the potatoes. Place the dried potato wedges in a large, dry mixing bowl. Season with salt, paprika, pepper, and garlic powder. Toss to combine, ensuring that each wedge is evenly coated with the spices.

Step 6: Add olive oil. Drizzle the potatoes with 1/4 cup of olive oil and toss to coat them evenly in the oil. The olive oil helps to crisp up the potatoes and adds a rich flavor. Make sure every wedge is lightly coated for best results.

Step 7: Arrange the potatoes on the baking sheet. Immediately place the seasoned potato wedges on the lined baking sheet in a single layer, cut-side-down. This ensures maximum contact with the hot surface, promoting crisping. Avoid overcrowding the baking sheet, as this will steam the potatoes instead of baking them.

Step 8: Bake the potatoes. Bake at 450°F (232°C) for 20 minutes, then flip the potatoes and bake for another 12-15 minutes, or until the potatoes are crisp on the outside and tender inside. Keep a close eye on the potatoes during the final minutes of baking to prevent them from burning.

Step 9: Add the parmesan and parsley topping (optional). If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. The heat from the potatoes will gently melt the parmesan, creating a delicious and cheesy coating.

Step 10: Serve immediately. Serve the crispy baked potato wedges right away with your favorite dipping sauce. They are best enjoyed fresh out of the oven when they are at their crispiest.

COOKING Rating:

Ease of Preparation: Easy
Taste: Excellent
Crispiness: High
Overall: 5/5 stars

Serving Suggestions:

Serve with ketchup, ranch dressing, BBQ sauce, or aioli for dipping.
Pair with burgers, sandwiches, grilled chicken, steak, or fish.
Enjoy as a snack or appetizer with a side of sour cream or guacamole.
Add to a salad for a hearty and flavorful addition.
Serve alongside a fried egg for a delicious breakfast or brunch.

Tips:

For extra crispy wedges, try soaking the potatoes for a longer period of time, up to an hour.
Make sure to thoroughly dry the potatoes after soaking to ensure maximum crispiness.
Don’t overcrowd the baking sheet – bake the potatoes in batches if necessary.
Adjust the baking time based on the size and thickness of your potato wedges.
Experiment with different spices and seasonings to create your own signature flavor. Try adding chili powder, onion powder, or smoked paprika for a unique twist.
For a healthier option, use avocado oil instead of olive oil.
If you don’t have parmesan cheese, you can substitute it with another hard cheese, such as Romano or Asiago.
To prevent the potatoes from sticking to the baking sheet, make sure it is well-lined with foil or parchment paper.
If you want to add a little heat to your potato wedges, try adding a pinch of cayenne pepper or red pepper flakes to the spice blend.
These crispy baked potato wedges can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for the best results.

Prep Time: 15 minutes

Cook Time: 32-35 minutes

Total Time: 47-50 minutes

Nutritional Information: (per serving, based on 4 servings)

Calories: Approximately 250-300
Protein: 5-7g
Sodium: 300-400mg (depending on salt added)

Conclusion

These crispy baked potato wedges are a simple, satisfying, and healthier alternative to traditional fries. With just a few simple ingredients and easy steps, you can create a delicious side dish or snack that everyone will love. The combination of the crispy exterior and the fluffy interior, along with the flavorful spice blend, makes these potato wedges truly irresistible. So, ditch the deep fryer and give this recipe a try – you won’t be disappointed!

5 Questions and Answers about this Recipe:

Question 1: Can I use a different type of potato for this recipe?

Answer: While russet potatoes are recommended for their high starch content, which contributes to their crispiness, you can experiment with other types of potatoes. Yukon Gold potatoes will also work well, but they may not be as crispy as russets. Red potatoes have a lower starch content and will be softer, so they are not the best choice for this recipe. Adjust the baking time accordingly based on the type of potato you use.

Question 2: Is it necessary to soak the potatoes in ice water?

Answer: Soaking the potatoes in ice water is highly recommended for achieving the crispiest results. The cold water helps to remove excess starch from the potatoes, which prevents them from becoming mushy during baking. If you’re short on time, you can skip this step, but the potato wedges may not be as crispy.

Question 3: Can I make these potato wedges ahead of time?

Answer: While these potato wedges are best enjoyed fresh out of the oven, you can prepare them ahead of time and bake them later. Cut and soak the potatoes as directed, then pat them dry and toss them with the spices and olive oil. Store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to bake them, preheat the oven and follow the baking instructions. You may need to add a few minutes to the baking time if the potatoes are cold.

Question 4: What are some other dipping sauces I can serve with these potato wedges?

Answer: The possibilities are endless when it comes to dipping sauces! Some popular choices include ketchup, ranch dressing, BBQ sauce, aioli, sour cream, guacamole, honey mustard, and cheese sauce. You can also create your own custom dipping sauce by combining different ingredients, such as mayonnaise, herbs, spices, and lemon juice.

Question 5: Can I cook these in an air fryer?

Answer: Yes, you can definitely cook these potato wedges in an air fryer! Preheat your air fryer to 400°F (200°C). Place the seasoned potato wedges in the air fryer basket in a single layer, being careful not to overcrowd. Cook for 12-15 minutes, flipping halfway through, until the potatoes are golden brown and crispy. Air frying will result in even crispier potatoes with less oil.