Crispy Potato Wedges
My Crispy Baked Potato Wedges are crispy on the outside, and fluffy on the inside, for a perfect side dish to go with your next cookout or family dinner!
Equipment
- Parchment paper
- 1 kitchen knife make sure it is nice and sharp
- 1 large bowl
- kitchen or paper towels
- 1 Cutting board
- oven
- 1 Whisk
- 1 spatula
Ingredients
- 6 medium russet potatoes
- ¼ cup olive oil
- 1½ teaspoons paprika
- 3 teaspoons garlic powder
- 1 teaspoon onion powder or dried green onion
- 2 teaspoons salt
- 2 teaspoons dried rosemary leaves optional
- freshly ground black pepper optional
Instructions
- Rinse potatoes very well, but do not peel them. Cut each potato in half lengthwise.6 medium russet potatoes
- Take the cut potato half and cut it in half again (you should have 4 wedges).
- Now, halve the remaining quartered pieces (this will equal 8 wedges).
- Soak the potato wedges in cold water for 10-15 minutes. While soaking, preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a bowl, combine olive oil, salt, and all spices (except parsley). Drain the potatoes and dry them out with a tea towel or thick paper towel. Place them in the bowl with the spices, toss, and rub them with the seasoning until all potatoes are evenly covered.¼ cup olive oil, 1½ teaspoons paprika, 3 teaspoons garlic powder, 1 teaspoon onion powder or dried green onion, 2 teaspoons salt, 2 teaspoons dried rosemary leaves, freshly ground black pepper
- Arrange the coated potato wedges on the prepared baking sheet with the cut side on the paper. Do not overlap any potatoes or overcrowd the baking sheet. Bake 20 minutes, then turn them over using a spatula. Bake another 10-15 minutes until golden and crispy.
- Remove from the oven and sprinkle with fresh parsley. Let cool 5 minutes, then enjoy!
Notes
- Soaking the Potatoes: Don’t neglect to soak the potatoes in cold water. This allows them to lose some of the starch and become crispy while baking. If you skip this step, they will not be as crispy.
- Make-ahead: If you want to cut the potato wedges ahead of time, you can prevent cut potatoes from turning brown by soaking them in a bowl of cold water mixed with vinegar or lemon juice.
- The key to crispy potato wedges is to flip them only once. In order to do this, you must wait until the potatoes are golden in color and crispy and then flip them. This will be at the approximate 20-30 minute mark. Not a minute sooner!
- When purchasing potatoes, try to find ones roughly the same size.
- When cutting the potatoes into wedges, be sure to keep each wedge as uniform as possible so they bake evenly and within the same amount of time.
- For extra crispy potato wedges, use an air fryer following these instructions...
- Preheat air fryer to 400°F.
- Place potato wedges in the basket of the air fryer- try to leave a little space in between each potato (you don't want them piled on top of each other).
- Air fry the potatoes for 10 minutes.
- Open the air fryer, flip each potato wedge and place back in the fryer.
- Cook for an additional 5 minutes or until wedges are nice and crispy.
Nutrition
Calories: 383kcalCarbohydrates: 60gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1181mgPotassium: 1382mgFiber: 5gSugar: 2gVitamin A: 374IUVitamin C: 18mgCalcium: 48mgIron: 3mg
Tried this recipe?Let us know how it was!