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Crispy Baked Potato Wedges

Crispy Baked Potato Wedges
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Crispy Baked Potato Wedges are a quick, easy, and healthier alternative to deep-fried potato snacks. These golden, flavorful wedges come out perfectly seasoned and crunchy using simple oven baking techniques. Ready in under 30 minutes, they make a versatile side or snack loved by all ages, customizable with spices and toppings to suit any taste or dietary preference.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried herbs (optional, such as rosemary or thyme)

Instructions

  1. Prep the Potatoes: Wash and scrub your potatoes thoroughly. Cut each potato into evenly sized wedges to ensure uniform cooking and crispiness. Leaving the skin on adds texture and nutrients while keeping the wedges intact.
  2. Soak the Wedges: Place the potato wedges in a bowl of cold water and soak for at least 15 minutes to remove excess starch, which helps achieve a crispy exterior when baked.
  3. Season the Wedges: Drain and pat the wedges dry very well to prevent sogginess. In a large bowl, toss the wedges with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Add dried herbs if using.
  4. Arrange on Baking Sheet: Spread the wedges in a single layer on a lined or lightly greased baking sheet, making sure they are not crowded to allow hot air circulation for even browning.
  5. Bake to Perfection: Bake in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping halfway through to brown both sides. Check for golden color and test crispness with a fork towards the end.

Notes

  • Pat dry thoroughly after soaking to prevent soggy wedges and enhance crispiness.
  • Use high oven heat (425°F/220°C) for a crispy outside while keeping the inside tender.
  • Flip wedges halfway through baking to promote even browning on all sides.
  • Choose Russet or Yukon Gold potatoes for the best texture.
  • Avoid overcrowding the baking sheet to allow hot air circulation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze baked wedges on a tray before transferring to bags to avoid clumping.
  • Reheat leftovers in a hot oven at 400°F (200°C) for 10-15 minutes or use an air fryer for best texture.

Nutrition

Keywords: crispy baked potato wedges, healthy potato wedges, oven-baked potato wedges, crunchy potato snack, easy potato side dish

Find it online: https://cherrycooks.com/crispy-baked-potato-wedges/