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Crispy Potato Wedges

Crispy Potato Wedges
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Crispy Potato Wedges are a simple yet delicious comfort food featuring golden, crunchy skins with a tender, fluffy inside. Made with basic pantry ingredients like potatoes, olive oil, and spices, these wedges are perfect as a snack or side dish. Easy to customize with various spices and herbs, they’re a family favorite ideal for gatherings, weeknight dinners, or parties.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes (or starchy/all-purpose potatoes)
  • 3 tablespoons olive oil (or avocado oil for vegan-friendly option)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Optional Herbs & Seasonings

  • 1 teaspoon fresh or dried thyme, rosemary, or parsley (optional)
  • 1/4 teaspoon cayenne pepper or chili powder (for spicy kick, optional)
  • Grated Parmesan cheese (for cheesy variation, optional)
  • Lemon zest or smoked paprika (for low-sodium variation, optional)

Instructions

  1. Prepare the Potatoes: Wash and scrub the potatoes thoroughly to remove dirt, keeping the skin on for added texture and flavor. Cut each potato into evenly sized wedges to ensure uniform cooking and crispiness.
  2. Soak the Wedges: Place the potato wedges in a bowl of cold water for at least 30 minutes to remove excess starch, which helps prevent sticking and promotes a crispy exterior.
  3. Dry Thoroughly: Drain the water and pat the wedges completely dry using a clean kitchen towel or paper towels. Removing moisture is essential to avoid steaming and to achieve crispiness.
  4. Season the Wedges: In a large bowl, combine olive oil with salt, paprika, garlic powder, black pepper, and any optional herbs or spices you prefer. Toss the dry wedges in this mixture until they are evenly coated and glistening.
  5. Arrange and Bake: Line a baking sheet with parchment paper and spread the wedges in a single layer without overlapping. Bake at 425°F (220°C) for 30–35 minutes, flipping halfway through to ensure even golden browning.
  6. Serve Hot: Remove the wedges from the oven and let them cool slightly before serving. Enjoy as a snack or alongside your favorite main dishes with optional garnishes or dips.

Notes

  • Choose Russet potatoes for best starch content and texture.
  • Soaking wedges in cold water helps remove excess starch for crispier wedges.
  • Pat wedges dry thoroughly to avoid steaming and sogginess.
  • Bake at a high temperature (425°F / 220°C) for a crispy golden crust.
  • Space wedges evenly on the baking sheet to allow proper air circulation.
  • Flip wedges halfway through baking to crisp all sides uniformly.
  • Customize seasoning with your favorite spices and fresh or dried herbs.
  • Use avocado or other plant-based oils to keep the recipe vegan-friendly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze baked wedges flat on a baking sheet before transferring to freezer bags for up to 2 months.
  • Reheat in a hot oven (400°F / 200°C) for about 10 minutes to restore crispiness.

Nutrition

Keywords: crispy potato wedges, baked potato wedges, side dish, snack, comfort food, vegan potato wedges, gluten free potato recipe

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