Every now and then, we all crave something crispy, salty, and utterly satisfying. That’s where these oven-baked potato wedges come in, offering the perfect blend of crunch and flavor without the guilt of deep frying.
Why This Recipe Works
- Perfectly Crispy: The combination of high heat and a light coating of oil ensures each wedge is golden and crispy on the outside while remaining fluffy inside.
- Simple Ingredients: With just a few pantry staples, you can whip up a batch of these wedges anytime.
- Versatile: Serve them as a side, snack, or even a main dish with your favorite toppings.
Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment Needed
- Large baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Sharp knife
Instructions
Preheat and Prep
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup. This step is crucial for achieving that perfect crispiness without sticking.
Season the Wedges
In a large mixing bowl, toss the potato wedges with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. The oil helps the spices adhere to the potatoes and promotes even browning.
Arrange for Even Cooking
Spread the wedges in a single layer on the prepared baking sheet, making sure they’re not touching. This allows the hot air to circulate around each wedge, ensuring they cook evenly and get crispy all over.
Bake to Perfection
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through. You’ll know they’re done when they’re golden brown and crispy on the edges.
Serve Immediately
For the best texture and flavor, serve the wedges right out of the oven. They pair wonderfully with ketchup, ranch, or your favorite dipping sauce.
Tips and Tricks
For extra crispy wedges, soak the cut potatoes in cold water for 30 minutes before seasoning and baking. This removes excess starch, resulting in a crispier exterior. Another pro tip is to use a wire rack on top of your baking sheet to elevate the wedges, allowing heat to circulate underneath for even crispiness. Lastly, don’t overcrowd the baking sheet; giving each wedge its personal space is key to avoiding steamed potatoes.
Recipe Variations
- Spicy Kick: Add cayenne pepper or chili powder to the seasoning mix for a spicy version.
- Cheesy Goodness: Sprinkle grated Parmesan or cheddar cheese over the wedges in the last 5 minutes of baking.
- Herb Infused: Mix in dried rosemary or thyme with the other spices for an aromatic twist.
Frequently Asked Questions
Can I use sweet potatoes instead of russet potatoes?
Absolutely! Sweet potatoes make a delicious and nutritious alternative. Just keep in mind that they may require a slightly shorter baking time due to their higher sugar content.
How do I store leftovers?
Store any leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I make these wedges ahead of time?
Yes, you can cut and season the wedges ahead of time, but for the best results, bake them fresh. If you must prep ahead, store the seasoned wedges in the refrigerator and bake when ready.
Summary
These oven-baked potato wedges are the perfect combination of crispy and fluffy, made with simple ingredients and customizable to your taste. Whether as a side or a snack, they’re sure to satisfy.
