Crispy Potato Wedges Baked

These crispy potato wedges are my go to side dish for quick weeknight dinners or relaxed weekend gatherings. With just a handful of simple ingredients you get perfectly golden and crunchy wedges that are creamy on the inside. Whether you need a crowd pleasing appetizer or a comforting snack this easy recipe never disappoints.

The first time I made these wedges for friends everyone hovered by the oven waiting for the next batch. Now we make potato wedges for every game night and they always disappear fast.

Gather Your Ingredients

• Russet potatoes: The high starch content helps create a fluffy interior with a crispy crust Choose firm smooth potatoes with no green spots or sprouts
• Olive oil: Coats the potatoes for golden roasting and helps spices stick Use a good quality extra virgin olive oil for maximum flavor
• Garlic powder: Infuses a savory subtle garlic essence If possible choose a fine garlic powder for even distribution
• Smoked paprika: Adds earthy depth and a gentle smokiness Look for a fresh jar with deep red color for the best flavor
• Sea salt: Brings out the natural savoriness of the potatoes Try flaked sea salt for extra texture
• Black pepper: Lends gentle heat and rounds out the taste Always use freshly ground pepper if you can
• Optional fresh herbs like rosemary or thyme: Bring a pop of color and garden freshness Always pick vibrant firm sprigs

How to Make It

Prep the Potatoes:

Start by thoroughly scrubbing and washing your russet potatoes to remove any dirt or grit. Pat them dry then slice each potato lengthwise into even wedges about the width of your thumb. Uniform wedges ensure that every piece cooks evenly and crisps up perfectly.

Season the Wedges:

Add the potato wedges to a big mixing bowl. Drizzle with olive oil then sprinkle over the garlic powder smoked paprika sea salt and black pepper. Using clean hands or a large spoon toss until every wedge is evenly coated and glistening. This step is key because proper coating gives each wedge great color and flavor in the oven.

Arrange for Baking:

Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread out the wedges in a single layer cut sides down with a little space between each piece. If they are too close together they will steam instead of crisp.

Bake the Wedges:

Slide your tray into a preheated oven at four twenty five degrees Fahrenheit. Bake for fifteen minutes on the first side then carefully use tongs or a spatula to flip each wedge. Return to the oven and bake an additional fifteen minutes until the exteriors are golden and crunchy and a fork slides in easily.

Finish and Serve:

Remove from the oven and let the potato wedges cool for two to three minutes so they firm up and are easy to handle. If you love extra freshness sprinkle with chopped rosemary or thyme just before serving. Plate them up and enjoy while hot and crispy.

Fresh rosemary is my personal favorite herb with these wedges because the combo of earthy potato and piney herb always reminds me of my childhood kitchen. The smell alone brings me back to those big Sunday lunches with family and laughter.

Flavor Boosters

Soaking the raw wedges in cold water before baking pulls out excess starch making the finished wedges extra crisp. For even baking try to cut all wedges to roughly the same size. Want wedges with a little extra zing Add a pinch of chili powder or smoked chipotle.

Serving Suggestions

Crispy potato wedges are a perfect match for burgers grilled vegetables or hearty salads. For dipping I always put out classic ketchup spicy aioli and cool ranch. For a fancier touch offer wedges with a side of crumbled feta and a squeeze of lemon juice.

Creative Twists

If russet potatoes are not available try Yukon Golds for a slightly buttery taste and creamy center. Sweet potatoes also make a delicious twist though the texture will be a bit softer. Avocado oil or even melted ghee can be used in place of olive oil for a different flavor spin. In the summer toss wedges with fresh parsley and lemon zest for brightness. In autumn add a pinch of cayenne and swap in sage or thyme to complement cozy meals. Winter is the time to serve wedges as a warming side with soups or stews.

Once you get hooked on the crispy chewy combo of these potato wedges you will not want store bought fries again. Experiment with herbs or dips to make them your signature side. Whether for a party game night or family dinner these wedges always deliver that spot on balance of crunchy exterior and tender potato goodness.

Common Questions About the Recipe

→ How do you achieve extra crispy potato wedges?

Soaking the cut wedges in cold water for 30 minutes before baking removes excess starch, resulting in crispier edges once baked.

→ Which potatoes work best for this dish?

Russet potatoes are ideal for wedges due to their starchy texture, providing a perfect balance of crunch and tenderness.

→ Can I use other seasonings?

Absolutely! While garlic powder and smoked paprika are classic, you can add herbs like rosemary, thyme, or your favorite spice blend.

→ What is the ideal oven temperature?

Baking at 425°F (220°C) ensures the wedges get golden and crisp without drying out the inside.

→ Are these suitable for vegetarians?

Yes, all listed ingredients are vegetarian-friendly, making them a great option for a variety of diets.

→ What dips pair well with these wedges?

Classic choices include ketchup and ranch, but spicy aioli or garlic yogurt dips also work wonderfully.