Potato wedges are an all-star comfort food and a win in the world of fast and easy meal prep. But then again, who doesn’t love a crispy potato wedge? That crusted skin on the outside, with that soft cloud feel of a mashed potato on the inside. These wedges are baked, not fried and make a more healthful choice in mindful eating. The russet potato may be the fry king when it comes to potatoes (everyone, including myself, agree they make great fries and wedges) but let me let you in on an important tip. Do not run out and fetch russet potatoes for the sake of wedges. With proper cooking technique, a crispy wedge can come out of any potato. I’ve shared the secrets to perfect crispy potato wedges at the bottom!
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Yields:
6 servings
Ingredients:
- Potatoes, 3 lbs. cut into wedges
- Olive oil, 2 tbsp.
- Salt and black pepper to taste
- 3 tbsp. of your favorite spice blend (for this recipe I used -> 2 tsp. salt, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. paprika, 1tsp. cayenne, 1 tsp. thyme)
What you’ll need:
- Knife and cutting board
- Mixing bowl
- Baking tray
- Parchment paper
What to do:
Preheat the oven to 425°F.
Start by soaking the potatoes in hot water and thoroughly scrubbing to clean off any dirt. Remove from the water, cut each potato in half lengthwise and then into wedges. Place wedges in a mixing bowl.
Season the potato wedges well with salt, pepper and seasonings. Drizzle with olive oil and stir to coat.
Lay out the wedges on a parchment paper lined baking tray. Standing the wedges up so that they sit on the skin side will create an even browning without having to flip at any point in the cooking process. Place in the oven 20-25 minutes, until knife tender.
Secrets for perfectly crisp potato wedges every time!
Avoid water.
All excess water must be removed from the potato before seasoning with oil and spices. Too much water mixed with the oil will work against the browning process and create a soggy potato wedge.
Season well.
Potatoes are like sponges and will soak up all the goodness you have to offer. Do not be shy with your seasoning.
Stand them up.
Placing them flesh side down requires you to monitor and flip the wedges halfway through to brown on both sides evenly. A useful trick to skip the flip – place the wedges skin sides down. The wedges standing up with points all upward will allow both sides to brown through the whole cooking time and not just “their half of the flip”.
Space them out.
Allow each piece space around on all sides to get maximum heat flow. Overcrowding the baking tray will give you cooked potato wedges but definitely not crispy ones.