🥔 Ingredients
- 4 large russet potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil (or avocado oil for crispier edges)
- 1 tsp garlic powder
- 1 tsp paprika (smoked or sweet)
- ½ tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- 2 tbsp cornstarch (for extra crunch)
- Optional: chopped fresh parsley and grated parmesan for garnish
⏱️ Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
🔪 Instructions
Step 1: Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray it with oil.
Step 2: Cut the Potatoes
Slice each potato into 8 wedges. To ensure even cooking, try to keep all wedges the same size.
Step 3: Soak and Dry
Place the wedges in a bowl of cold water for 10–15 minutes to remove excess starch. Drain and pat dry completely with paper towels — this is key for maximum crispiness.
Step 4: Season the Wedges
In a large bowl, combine olive oil, garlic powder, paprika, onion powder, salt, black pepper, and cornstarch. Toss the potato wedges until evenly coated.
Step 5: Arrange and Bake
Spread the wedges in a single layer on the prepared baking sheet, leaving space between each piece. Bake for 20 minutes, then flip them and bake for another 15 minutes, or until golden brown and crisp on all sides.
Step 6: Garnish and Serve
Remove from the oven and sprinkle with parsley or parmesan cheese. Serve hot with ketchup, garlic aioli, or your favorite dip.
⚖️ Nutritional Information (Per Serving)
- Calories: 210
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Sodium: 270mg
🌿 Healthier Alternatives
- Oil-Free Version: Replace olive oil with a light mist of cooking spray or skip it entirely for an air fryer version.
- Low-Sodium Option: Reduce the salt and enhance flavor with lemon zest or dried herbs like thyme and oregano.
- Spicy Twist: Add cayenne pepper or chili flakes for extra heat.
🍽️ Serving Suggestions
Pair your crispy baked potato wedges with:
- Grilled chicken, burgers, or fish tacos for a hearty meal.
- A side of Greek yogurt dip mixed with dill and lemon for a refreshing contrast.
- Serve them at game nights, picnics, or family dinners — they’re guaranteed to disappear fast!
⚠️ Common Mistakes to Avoid
- Skipping the soak: This step helps remove starch, which prevents sogginess.
- Crowding the pan: Wedges need space to crisp evenly — use two pans if needed.
- Not flipping halfway: Ensures both sides are golden and crunchy.
- Using cold oven: Always preheat fully before baking.
🧊 Storing Tips
- Refrigerate: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Place them back in a 400°F (200°C) oven for 10 minutes or in an air fryer for 5 minutes to restore crispiness.
- Freeze: Flash-freeze wedges on a tray, then store in a freezer bag for up to 2 months.
📝 Conclusion
These Crispy Baked Potato Wedges are the perfect blend of crunchy on the outside and fluffy on the inside — all without deep frying! They’re a healthier, easy-to-make comfort food that everyone will love. Try them today, share your experience in the comments, and don’t forget to subscribe for more delicious, guilt-free recipes.
❓ FAQs
Q1: Can I make these potato wedges in an air fryer?
Absolutely! Cook at 400°F (200°C) for 20–25 minutes, shaking halfway through for even crisping.
Q2: Which potatoes are best for wedges?
Russet or Yukon Gold potatoes are ideal due to their starchy texture and fluffy centers.
Q3: Why aren’t my wedges crispy?
Make sure to dry the potatoes completely after soaking and avoid overcrowding your baking tray.
Q4: Can I use sweet potatoes instead?
Yes! Sweet potato wedges work beautifully — just reduce baking time by 5–7 minutes.
Q5: What dip goes best with baked wedges?
Try garlic aioli, ranch, or spicy sriracha mayo for a bold flavor boost.
Leave a Reply