Picture this: a lazy Sunday afternoon, the kind where you can just let time slip through your fingers like sand. You’re in the kitchen, the comforting aroma of potatoes baking to a golden crisp filling the air, and suddenly, everything feels a little bit better. These crispy baked potato wedges aren’t just food; they’re a warm hug on a plate—perfect for when you need a little comfort or want to impress without too much effort.
Steps
- Preheat your oven to 450°F and line a rimmed baking sheet with parchment paper or foil. Slice each potato lengthwise in half, then cut each half into 4-5 wedges, ensuring they are about 1/2 inch thick.
- Submerge the potato wedges in a bowl of cold water with ice cubes for 30 minutes to remove excess starch. After soaking, drain them thoroughly and pat them dry with a towel.
- Season the dried potato wedges with salt, pepper, paprika, and garlic powder in a large mixing bowl. Drizzle with olive oil and toss until the wedges are evenly coated.
- Arrange the seasoned wedges in a single layer, cut-side down, on the prepared baking sheet. Bake them for 20 minutes, then flip each wedge and continue baking for an additional 12-15 minutes until they are crispy and golden brown.
- If you wish to add the parmesan topping, transfer the hot wedges to a bowl immediately after baking. Sprinkle with grated parmesan and chopped parsley, tossing to combine. Serve the wedges promptly with your preferred dipping sauce.
Ingredients
- 4 medium russet potatoes (about 1 1/2 to 2 lbs)
- Fine sea salt (or kosher salt)
- Freshly ground black pepper
- Garlic powder
- Paprika
- 1/4 cup extra virgin olive oil
- Chopped parsley (optional, for topping)
- Finely grated parmesan cheese (optional, for topping)
Nutritional Values
Calories: 1228 kcal | Carbs: 156 g | Protein: 24 g | Fat: 60 g | Saturated Fat: 12 g | Cholesterol: 24 mg | Sodium: 1012 mg | Potassium: 3596 mg | Fiber: 12 g | Sugar: 4 g | Vitamin A: 1316 IU | Vitamin C: 60 mg | Calcium: 400 mg | Iron: 8 mg
FAQ
- How can I ensure my potato wedges turn out crispy?
- To achieve extra crispy potato wedges, soak them in a bowl of cold water with ice cubes for about 30 minutes before baking. This helps to remove excess starch. Additionally, make sure to lay the wedges in a single, even layer on your baking sheet and avoid overlapping.
- Can I make potato wedges using an air fryer?
- Yes, you can make potato wedges in an air fryer. Follow similar steps as you would for air fryer French fries. You may need to cook them in smaller batches and adjust the cooking time slightly due to their thicker size.
- What is the best type of potato to use for potato wedges?
- Russet potatoes are ideal for making potato wedges due to their size, shape, and texture. However, Red or Yukon Gold potatoes can also be used. If using Red potatoes, you can skip the ice bath as they are less starchy.
- Is it possible to skip the ice water bath step?
- While you can skip the ice water bath if you’re short on time, keep in mind that the wedges might not be as crispy. The ice bath helps draw out starch, which contributes to the crispy texture.
- What should I do to prevent the potato wedges from sticking to the baking sheet?
- To prevent sticking, line your baking sheet with parchment paper or aluminum foil. Allow the wedges to roast for the first 20 minutes without stirring. Once they have crisped up, they should flip easily.
Tips
- Soak in Ice Water: Before baking, immerse the potato wedges in a bowl of cold water with ice cubes for about 30 minutes. This helps to remove excess starch, ensuring your wedges turn out extra crispy.
- Even Layer Baking: Arrange the potato wedges in a single, even layer on the baking sheet without overlapping. This promotes even cooking and helps achieve crispiness on all sides.
- Avoid Warm Water Soaking: When soaking the potatoes, make sure to use cold water. Warm water can activate the starch, making it harder for it to be removed and thus preventing the desired crispy texture.
- Use Parchment or Foil: To prevent the wedges from sticking, line your baking sheet with parchment paper or aluminum foil. This also makes it easier to flip the wedges halfway through the baking process.
Equipment
- Rimmed Baking Sheet – Necessary for baking the potato wedges in the oven.
- Parchment Paper or Aluminum Foil – Used to line the baking sheet to prevent sticking and for easy cleanup.
- Mixing Bowls – For soaking the potatoes and mixing them with seasonings.
- Tea Towel or Paper Towels – For drying the potatoes after soaking.
- Chef’s Knife – For cutting potatoes into wedges.
- Cutting Board – For safely slicing the potatoes.
- Measuring Spoons – To measure out the seasonings accurately.
