These crispy baked potato wedges are the ultimate side dish for just about anything! They're oven roasted to perfection - crunchy on the outside and soft on the inside. The best potato wedges you'll eat!
I know I don't really have to do any real selling here. We all know what potato wedges are and we all LOVE them.
They make a great side for just about anything or are delicious on their own served with sour cream and sweet chilli sauce (the Aussie way!).
My version is lightly seasoned with paprika and garlic powder which gives great flavour. They are perfectly crunchy on the outside and soft and pillowy on the inside - just like a good potato wedge should be!
Why you'll love this recipe...
Great all-rounder side dish.
Perfectly crisp potato wedges every time!
Do you have an air fryer? Make these Air Fryer Potato Wedges instead!
Exactly the same recipe, only made in the air fryer.
Which potato is best for potato wedges?
You'll want to use a good starchy roasting potato when making wedges. In Australia white or brushed potatoes will be great. Otherwise try Sebago, Russet, Yukon Gold etc. Also try and pick larger potatoes as they will make larger wedges!
INGREDIENTS
Putting these potato wedges together could not be easier. Here's what you'll need (full measurements in the recipe card below)...
Preheat oven to 200C / 390F & line baking tray with baking paper.
Cut each potato in half lengthways, then cut each half in half again lengthways. Finally, cut each piece in half again lengthways. You should have 8 wedges from each potato - each a similar length and thickness.
Place all ingredients in a bowl & mix well. Spread wedges into a single layer on the baking tray, and make sure to keep a little space between them all. Pop tray into oven and cook, flipping half way through, until golden brown and crisp (approx. 30-35 mins).
Serve immediately with a sprinkle of salt on top!
What to serve your Potato Wedges with
As I mentioned earlier, I am 110% on board if you want to eat a whole plate of potato wedges to yourself with some ketchup or our Aussie favourite - sweet chilli sauce and sour cream. But here's some delicious recipes I pair these potato wedges with...
These crispy baked potato wedges are the ultimate side dish for just about anything! They're oven roasted to perfection - crunchy on the outside and soft on the inside. The best potato wedges you'll eat!
Ingredients
2 Potatoes, washed with skin on
½ teaspoon Paprika
½ teaspoon Garlic Powder
1 tablespoon Olive Oil
Salt, to taste
Instructions
Preheat oven to 200C / 390F & line baking tray with baking paper.
Cut each potato in half lengthways, then cut each half in half again lengthways. Finally, cut each piece in half again lengthways. You should have 8 wedges from each potato - each a similar length and thickness.
Place all ingredients in a bowl & mix well. Spread wedges into a single layer on the baking tray, and make sure to keep a little space between them all. Pop tray into oven and cook, flipping half way through, until golden brown and crisp (approx. 30-35 mins).
Serve immediately with a sprinkle of salt on top!
Notes
Tips for making Crispy Baked Potato Wedges
Pick a good roasting potato to use - White / Brushed Potatoes, Sebago, Russet, Yukon Gold etc.
Like spicy wedges? Sprinkle in some cayenne pepper with your spices!
Don't place the wedges too close together on the baking tray. Leave a small gap in between each wedge.
Feel free to double or triple the recipe to feed a crowd.
Updates
Recipe originally posted March 26, 2018. Updated September 4, 2019 with more tips and photos - no change to the original recipe.
Nutrition Information:
Yield: 2 Amount Per Serving:Calories: 189Carbohydrates: 27gFiber: 5gProtein: 5g
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Reader Interactions
Comments
Niksays
Can these be frozen?
Cassiesays
Hey Nik, I haven't tried myself (leftover potato wedges are never a thing in this house haha) but could always give it a try. I'd probably flash freeze cooked wedges on a sheet pan (once completely cooled) for 30 minutes, then move them to a ziplock.
Leonsays
I've struggled to get my baked potato wedges crispy so I was so happy when I made these. We enjoyed them with steak and it was the perfect mid week dinner
Here's the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.
People are often accustomed to placing their taters on a baking sheet with parchment paper or wrapping their spuds in foil. But one of the reasons why restaurant baked potatoes taste so good is because kitchens know that using wire racks or oven grates allows all sides of the spuds to be exposed to hot air.
If you're reheating potato wedges that have been stored in the fridge, place them on a baking tray into a very HOT oven and cook until they crisp up again.
If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat. Instead, do a quick oil baste after the potatoes reach 205°F: Remove the pan from the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.
If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.
Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.
We recommend baking potatoes at 400 degrees F for about an hour. Smaller spuds might take a little less time, while larger baking potatoes over 1 pound might take a little more. For a fully baked Idaho Russet Burbank, the internal temperature should be right at 210 degrees F.
"Yes, it's good to prick them," Smith told Food52. "It pokes holes in the skin, which allows steam to escape. Otherwise, they could explode—it doesn't happen all the time, but it happens every once in a while.
I personally think the best method is conventional or convection, as both uniformly 'cooks' the potato throughout, with the convection oven being different in regard to achieving the same result, at a slightly lower temperature, and cooking in a little less time.
Potatoes have a fair amount of starch in them which can give them a gummy texture. Soaking the potato wedges draws out the starch, making the finished product extra crispy. When you drain the water, you can visually see the potato starch that collected at the bottom of the bowl.
Heat olive oil in a skillet over medium low. Cut the potato in half and put the cut sides down in the pan. Cover with a lid, reduce the heat and cook for three to four minutes. Once they're heated, flip the potatoes so all sides get crispy.
Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.
Drain and leave to steam dry for 5 mins. Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.
So potato wedges can absolutely form part of a healthy and balanced diet. Just be careful not to add too much cooking fat and salt as this could make the dish less healthy.
Wrapping a potato in foil prior to baking traps the potato's natural moisture, steaming instead of baking it. This results is a soggy baked potato, not the light fluffy Idaho Baker that most people prefer.
By rinsing off the excess starch, you can achieve a better balance and control over the browning process, resulting in evenly cooked and beautifully golden fries. Another advantage of rinsing the potatoes is that the cold water makes the potato cells firmer, leading to crispier fries when fried.
Potato baking temperatures range from 350˚ to 450˚F. The sweet spot seems to be at 400˚F, a temperature that cooks the potato all the way through and crisps the skin without singeing it.
Roasted potatoes can become soggy if the water content in the potato isn't fully cooked. Different potatoes have different water content percentages. Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy.
If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast.
If the potato cubes were too large or unevenly cut, this might result in some pieces remaining crunchy. Crockpot Temperature: Crockpots can cook at varying temperatures, even on the same setting. If your crockpot is not heating evenly or maintaining a consistent temperature, it might have resulted in uneven cooking.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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