Crispy Baked Potato Wedges

August 31, 2021

These crispy Potato Wedges are melt-in-the-mouth soft on the inside and perfectly crunchy on the outside! And they're so easy and quick to make; anyone can make them with minimum effort and prep!

Looking for a healthy baked potato wedges recipe that is also the perfect balance of crunchy and pillowy? Look no further. This recipe has it all; perfectly seasoned, crunchy potatoes with soft and tender insides.

And in addition to being a healthy alternative to everyone’s favorite potato snack, these potato wedges are super easy to whip up in a pinch and equally delicious.

Baked Potato WedgesPhoto By Canva
Taste Score: %96
Difficulty Easy
Servings 4 people
Preparation 45 mins
Cooking 35 mins
Total 80 mins

Tips

  • For extra crispy potato wedges, soak the cut wedges in a bowl of water containing about two cups of ice for about 30 minutes. This will draw out the starch inside the potatoes and make the end product super crispy. Feel free to skip this step if short on time.
  • Make sure the potato wedges are arranged in a single even layer on the baking sheet before adding them to the oven to help ensure maximum crispness.
  • Don’t forget to line your baking dish or sheet with parchment paper or aluminum foil to prevent the baked potato wedges from sticking to it.
  • Russet potatoes’ shape, size, and texture make them the best option for these baked potato wedges, but you can also use Red or Yukon Gold potatoes instead.
  • When making red potato wedges, keep in mind that red potatoes are a waxy potato rather than a starchy one, and skip the ice bath as you won't draw out much starch anyway.
  • If using Yukon gold potatoes, soak in cold water as they are an even mix of starchy and waxy, and soaking draws out their starch and helps with crispness.
  • Don’t add the grated Parmesan cheese to the potato wedges before baking. The cheese will bubble and burn to create a mess. Wait until the wedges are fully baked instead. Freshly pan baked potato wedges are hot enough that the cheese will melt quickly without any chance of burning.
  • If you get any leftover baked potato wedges, transfer them to an airtight container or bag once they have cooled properly and keep them in the fridge for 3 to 5 days. Then, reheat in the microwave or oven before consumption.

Ingredients

Directions

  1. Start by preheating your oven to 450˚F. While the oven heats up, cut your scrubbed and cleaned russet potatoes into wedges and transfer them to a bowl of water with about two cups of ice cubes added to it.
  2. Leave the potato wedges in the ice-cold water for about 30 minutes. Then drain well and pat dry using paper towels.
  3. Add the salt, garlic powder, paprika, and black pepper to a large mixing bowl. Add the dried wedges to this potato wedges seasoning and mix everything.
  4. Then add a quarter cup of extra virgin olive oil and toss until the potatoes are thoroughly coated.
  5. Line a baking sheet with parchment paper or aluminum foil and arrange the potato wedges onto it in a single even layer. Transfer this baking sheet into the preheated oven and bake for 30 to 35 minutes at 450˚F until the potato wedges are browned, crispy, and completely cooked through.
  6. At the same time, add about two tablespoons of fresh finely chopped parsley and a quarter cup of grated Parmesan cheese to a large bowl and combine.
  7. Add the freshly baked potato wedges to this mixing bowl of cheese and parsley and toss to coat before serving fresh.
  8. Serve it hot. Bon Appetit.
Nutrition Facts
Serving Size 1 Baked Potato Wedges
Serves 4
Amount Per Serving
Calories307
% Daily Value*
Protein 6 g12%
Total Fat 15 g19.2%
Cholesterol 6 mg2%
Sodium 253 mg11%
Potassium 899 mg19.1%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Cut Potato Wedges?

For crispy potato wedges, start by cutting the potatoes in half lengthwise. Then, with each half flesh-side down on the cutting board, cut in half lengthwise to get 4 wedges and cut each wedge in half again if you want around 8 wedges per potato.

How to Cook Potato Wedges?

  • Oven:

To make your potato wedges in the oven, take the ice-soaked and seasoned wedges and add them to a baking sheet lined with parchment paper or aluminum foil. Make sure the wedges are in a single layer and transfer the sheet to an oven preheated to 450˚F. Bake for 30 to 35 minutes until the potato wedges are browned, crispy, and completely cooked through.

  • Air fryer:

For potato wedges fried to perfection in the air fryer, preheat your air fryer to 400˚F and add the seasoned wedges in batches. Do not overcrowd and cook each batch for about 10 minutes before flipping with tongs and cooking for another 5 minutes.

  • Pan:

For crispy pan-fried wedges, microwave the cut potatoes on high for 3 to 4 minutes and transfer them to an oiled pan over medium heat after seasoning. Cook each side in a single layer until golden brown and crispy.

What to Serve with Potato Wedges?

Baked potato wedges are best served with dishes like battered fish, burgers, schnitzel, katsu pork, fried chicken, roasts, fish fingers, tomato lettuce corn salad, cornmeal-dusted shrimp etc., but they can also be enjoyed on their own with toppings and dips.

Top your potato wedges with ground beef, onions, cucumbers, avocado, lemon, or peppers and pair with a dip like tartar sauce, herbed hummus, avocado sauce, sour cream, jalapeño ranch, BBQ sauce, and honey-mustard dip.

Here are some our delicious recipes that you can serve with potato wedges:

What's The Difference Between Fries And Potato Wedges?

There are plenty of differences between crispy potato wedges and regular potato fries. For example, fries are cut into julienne or strips with the skin removed, while potato wedges are cut into a triangle shape with the skin usually left on. Wedges are also seasoned, unlike fries, and although they can be deep-fried, they are more often baked or roasted, making them a healthier alternative to fries.

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