Crispy Baked Potato Wedges
Crispy Baked Potato Wedges are the perfect snack or side dish featuring golden, crunchy exteriors with soft, fluffy insides. Made with simple pantry staples and baked instead of fried, these wedges offer a healthier, flavorful alternative that’s easy to prepare and pairs well with a variety of meals.
- Prep Time: 40 minutes (including soaking time)
- Cook Time: 35-40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Potatoes
- 4 large Russet potatoes (or starchy potatoes of choice)
Seasonings & Oil
- 3 tablespoons olive oil (or avocado oil/coconut oil for vegan variation)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon dried herbs (rosemary, thyme, or oregano) – optional
Instructions
- Prep the Potatoes: Wash and scrub potatoes thoroughly to remove any dirt. Cut each potato into 6 to 8 evenly sized wedges to ensure even cooking and crispiness.
- Soak for Crispiness: Place the cut wedges in a bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve a crispy texture.
- Dry and Season: Drain and pat wedges completely dry with a kitchen towel. Toss them with olive oil, salt, paprika, garlic powder, black pepper, and dried herbs if using, making sure each wedge is evenly coated.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Arrange wedges in a single layer without overcrowding to allow proper airflow for crisp edges.
- Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for 35-40 minutes, flipping the wedges halfway through to ensure even browning. Remove once golden and crispy, then let cool for a few minutes before serving.
Notes
- Patting the wedges dry before seasoning ensures better adherence of oil and spices and improves crispiness.
- Do not overcrowd the pan to avoid soggy wedges; leave space for air to circulate.
- Bake at high heat (425°F/220°C) for the best crunchy crust.
- Flip the wedges halfway through baking for even cooking and browning.
- Optionally, toss wedges lightly with cornstarch before seasoning for extra crunch.
Nutrition
- Serving Size: 1 serving (about 6-8 wedges)
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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Find it online: https://mydishez.com/crispy-baked-potato-wedges/