Crispy Potato Wedges Recipe
If you’ve ever craved the perfect homemade side dish that brings restaurant-style flavor and crunch to your own kitchen, look no further than these Crispy Potato Wedges. With their golden, lightly spiced exterior and fluffy, tender middle, these wedges hit all the right notes. Whether you’re serving them at a family dinner, game-day party, or casual weeknight meal, you’ll love how easy and crowd-pleasing they are. Get ready for a dish that disappears as quickly as it hits the table!
Ingredients You’ll Need
Making great Crispy Potato Wedges doesn’t require a lengthy shopping list or fancy ingredients. Each element here plays a direct role in building that crave-worthy crunch, deep flavor, and irresistible color that make these wedges stand out.
- Russet potatoes: These are the real MVPs for crispy wedges thanks to their starchy texture, which ensures a fluffy interior and crisp outside.
- Olive oil: A generous drizzle helps each wedge become golden and crunchy in the oven.
- Garlic powder: For a subtle savory kick that permeates every bite.
- Smoked paprika: Adds a warm, smoky flavor and vibrant color you’ll love.
- Onion powder: Balances the spices and brings a touch of sweetness to the mix.
- Dried oregano: Infuses an herby note that plays perfectly with the potatoes’ earthiness.
- Salt: Essential for bringing out the natural flavors and helping the seasoning stick.
- Black pepper: Adds just the right amount of warmth without overpowering the other spices.
- Grated Parmesan cheese (optional): For a savory, salty finish that melts ever-so-slightly on hot wedges.
- Chopped fresh parsley (optional): Delivers a pop of color and fresh flavor as a final touch.
How to Make Crispy Potato Wedges
Step 1: Preheat and Prepare the Baking Sheet
Start by preheating your oven to 425°F (220°C). Lining your baking sheet with parchment paper is key — it prevents sticking and makes cleanup a breeze. Getting that oven scorching hot is your first step toward perfectly crispy wedges.
Step 2: Soak the Potato Wedges
Place your freshly cut potato wedges in a large bowl, cover them with cold water, and let them soak for 30 minutes. This is the not-so-secret trick to achieving extra-crispy potato wedges: it draws out excess starch, ensuring they don’t stick together and bake up beautifully crisp. After soaking, drain them thoroughly and pat completely dry with a clean kitchen towel (don’t skimp here—excess water can sabotage your crispiness!).
Step 3: Season and Toss
With the potatoes now dry, toss them back into a large bowl. Drizzle on the olive oil, then sprinkle in garlic powder, smoked paprika, onion powder, oregano, salt, and black pepper. Use your hands or a large spoon to ensure every single wedge gets an even coating of oil and spices, setting the stage for an irresistible aroma as they bake.
Step 4: Arrange on the Baking Sheet
Lay the seasoned wedges out on your parchment-lined baking sheet, taking care to arrange them in a single layer, cut side down. Giving them room to breathe helps every side turn golden and crisp instead of steaming.
Step 5: Bake to Perfection
Slide the tray into your hot oven and bake for 35 to 40 minutes, flipping the wedges halfway through for even browning. You’ll know they’re ready when they’re deeply golden, the edges are crisp, and your kitchen smells incredible. For the finishing touch, sprinkle over grated Parmesan and a little chopped parsley if you like. Serve your Crispy Potato Wedges piping hot!
How to Serve Crispy Potato Wedges
Garnishes
A generous sprinkle of Parmesan cheese as soon as the wedges come out of the oven gives them a melt-in-your-mouth finish, while chopped fresh parsley adds a burst of color and freshness. Don’t be shy with a shake of extra salt to really make the flavors pop!
Side Dishes
Crispy Potato Wedges are incredibly versatile. They’re excellent alongside classic burgers, roast chicken, grilled fish, or even a big leafy salad. If you’re feeling adventurous, whip up a tangy yogurt dip or spicy chipotle mayo for dipping—these sides elevate every bite.
Creative Ways to Present
Stack the wedges in a rustic basket lined with parchment for a pub-style feel, or serve them on a wooden board with an array of colorful dipping sauces. For parties, skewer a few wedges on toothpicks for a fun, shareable appetizer. However you serve them, these wedges always steal the spotlight!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (lucky you!), store your Crispy Potato Wedges in an airtight container in the fridge. They stay tasty for up to 3 days, and make an excellent quick snack or side the next day.
Freezing
To freeze, let the wedges cool completely, then spread them out on a tray to pre-freeze before transferring to a zip-top bag or airtight container. They’ll keep well for up to 2 months and are a total lifesaver for busy nights!
Reheating
For leftover wedges that are truly crispy again, reheat them in a hot oven (about 400°F) for 10-12 minutes or until they regain their signature crunch. Avoid the microwave if possible—it can leave your hard-earned crispiness behind.
FAQs
Why do you soak the potatoes before baking?
Soaking draws out the excess surface starch from the potatoes, which is the secret to achieving perfectly crispy potato wedges every time. This step helps prevent them from sticking and improves the outer crunch.
Can I use a different type Side Dish
Russet potatoes are preferred for their high starch content and fluffy interior, but you can substitute Yukon Gold for a slightly creamier texture. Just know the crispiness factor may differ with other varieties.
How do I make these wedges extra spicy?
Add a pinch of cayenne pepper or a dash of chili flakes to the seasoning mix. You can also serve them up with a spicy dipping sauce like Sriracha mayo for a fiery kick!
Can I make Crispy Potato Wedges ahead of time?
Absolutely! Bake the wedges, allow them to cool completely, and refrigerate or freeze as needed. When ready to serve, pop them back in the oven to re-crisp and reheat until hot.
What dips go best with these wedges?
Classic ketchup is always a hit, but don’t stop there! Garlic aioli, ranch, honey mustard, or a smoky barbecue sauce all pair beautifully with the bold flavors of these wedges.
Final Thoughts
There’s nothing quite as satisfying as sharing a tray of hot, homemade Crispy Potato Wedges with friends or family. Try them for your next meal and you’ll see just how quickly they disappear—this recipe is simply meant to be enjoyed, again and again!
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Crispy Potato Wedges Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Golden and crispy on the outside, soft and fluffy on the inside, these homemade Crispy Potato Wedges are seasoned to perfection with a blend of herbs and spices. Baked to a delicious finish, they make a fantastic side dish or snack.
Ingredients
Potato Wedges:
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- chopped fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare Potatoes: Soak potato wedges in cold water for 30 minutes, then drain and pat dry. Toss with olive oil and seasonings until coated.
- Bake: Arrange wedges on the baking sheet, bake for 35-40 minutes, flipping halfway through until golden and crispy.
- Finish: Sprinkle with Parmesan and parsley if desired. Serve hot with dipping sauce.
Notes
- Soaking the potatoes helps achieve extra crispiness.
- For an extra kick, add a pinch of cayenne pepper to the seasoning mix.
- Prep Time: 15 minutes (plus 30 minutes soaking time)
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
