Learn the secret to making Crispy Seasoned Baked Potato Wedges every single time with this crowd pleaser recipe!
Your family and friends are gonna love how crispy and flavorful these baked potato wedges are! And once you see how easy they are to make, you'll be making them for all your get-togethers.
Whether you are getting together with a backyard BBQ, a tailgate party, or a casual night in, these baked crispy potato wedges are just the perfect side dish!
Plus, I'm sharing my best tips for making super crispy baked potato wedges, so you just can't go wrong!
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Ingredients
For this recipe, you'll want to use Russet Potatoes. Don't skimp on the potatoes, they totally make this dish!
- russet potatoes, washed and dried
- vegetable oil
- cloves garlic minced
- grated Parmesan cheese
- cornstarch
- black pepper
- kosher salt
- onion powder
- paprika
- chili powder
See recipe card for quantities.
Instructions
- Step 1: First, you will want to rinse off your potatoes. Then slice potatoes in half lengthwise. And then in half again lengthwise. You'll have 4 equally sliced wedges per potato. Repeat with all potatoes.
- Step 2: Add potato wedges to a large mixing bowl. Cover with cold water and add 2-4 cups of ice. Allow to sit for 30 minutes.
- Step 3: Preheat the oven to 400°F. Line two baking sheets with parchment paper or aluminum foil.
- Step 4: Drain and dry the potato wedges. Then add the vegetable oil and garlic. Mix well so the potatoes are completely coated.
- Step 5: Add the seasonings: parmesan cheese, cornstarch, pepper, salt, onion powder, paprika, and chili powder. Stir until you coat all the potatoes.
- Step 6: Spread the potato wedges evenly onto your prepared baking sheets with the skin sides down. Be sure to leave space between the wedges and don't crowd the potatoes too much.
- Step 7: Bake in the preheated oven for 15 minutes. Without removing the potatoes from the oven, reduce the oven temperature to 375°F. Continue baking another 40 minutes or until the potatoes are crispy and golden brown to your liking.
- Step 8: Serve crispy baked potato wedges hot with your favorite dipping sauce!
Hint: These potatoes are best served fresh out of the oven!
tip
It's no secret that potatoes are categorized as a starchy vegetable. Ever wonder why? Well, because they contain starch! Starch makes for a less than crispy potato, so we want to remove some of that starch. How do we remove starch from potatoes? By soaking them in ice water.
Your family and friends are gonna love how crispy and flavorful these baked potato wedges are! And once you see how easy they are to make, you'll be making them for all your get-togethers.
Whether you are getting together with a backyard BBQ, a tailgate party, or a casual night in, these baked crispy potato wedges are just the perfect side dish!
Plus, I'm sharing my best tips for making super crispy baked potato wedges, so you just can't go wrong!
Secrets to Crispy Potato Wedges
There are a few secrets to baking truly crispy {and delicious} potato wedges. But, don't worry, they are super easy and practical tips! So simple and delicious, you'll be wondering why you didn't start making these years ago!!
Secret #1 - Select the Right Potato
You can't make baked potato wedges without potatoes, right? You don't want to use just any potato though or your results might come out less than desired. I've tried Russet, red, and even Yukon Gold potatoes. I think Russets turn out the best. So, I recommend you use Russets in this recipe. Also, if you use red potatoes, you can skip Secret #2.
Secret #2 - Ice Bath
It's no secret that potatoes are categorized as a starchy vegetable. Ever wonder why? Well, because they contain starch! Starch makes for a less than crispy potato, so we want to remove some of that starch. How do we remove starch from potatoes? By soaking them in ice water.
Just make sure to use really cold water - not warm water. Warm water will actually activate the starch. Place your sliced potatoes in a bowl and cover with cold water. Add a couple of cups of ice to the bowl and let the potatoes soak for about 30 minutes.
Then be sure to drain and dry the potatoes really well.
Secret #3 - Cornstarch
You don't have to use cornstarch, but it will help to ensure you have the crispiest baked potato wedges. There's actually a chemical reaction with the cornstarch that causes it to absorb moisture creating the ultimate crispy potato!
Secret #4 - Don't Crowd
For super crispy baked potato wedges, they need room. So be sure to spread them out on your baking sheet so there is room around each potato wedges. If necessary, bake your potato wedges in batches rather than trying to fit them all on one cookie sheet.
Secret #5 - Two Baking Temps
You will preheat the oven to 400°F and bake the potatoes for 15 minutes. Then you'll leave the potatoes in the oven and reduce the temp to 375°F and bake for an additional 40 minutes or so.
Those secrets or tips may seem like a lot, but they are really just techniques used to produce the best results! Can you skip any one of these tips, sure. Just keep in mind that your results may differ.
Crispy Seasoned Baked Potato Wedges
Follow this recipe for the best and crispiest seasoned baked potato wedges that your family and friends will just rave about!
Ingredients
- 5 large russet potatoes, washed and dried
- ⅓ cup vegetable oil
- 5 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoon black pepper
- 1 ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
Instructions
- First, you will want to rinse off your potatoes. Then slice potatoes in half lengthwise. And then in half again lengthwise. You'll have 4 equally sliced wedges per potato. Repeat with all potatoes.
- Add potato wedges to a large mixing bowl. Cover with cold water and add 2-4 cups of ice. Allow to sit for 30 minutes.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or aluminum foil.
- Drain and dry the potato wedges. Place the dried potato wedges in a clean, dry large bowl. Then add the vegetable oil and garlic. Mix well so the potatoes are completely coated.
- Add the seasonings: parmesan cheese, cornstarch, pepper, salt, onion powder, paprika, and chili powder. Stir until you coat all the potatoes.
- Spread the potato wedges evenly onto your prepared baking sheets with the skin sides down. Be sure to leave space between the wedges and don't crowd the potatoes too much.
- Bake in the preheated oven for 15 minutes. Without removing the potatoes from the oven, reduce the oven temperature to 375°F. Continue baking another 40 minutes or until the potatoes are crispy and golden brown to your liking.
- Serve crispy baked potato wedges hot with your favorite dipping sauce!
Notes
Storage: Leftover potato wedges can be stored in an airtight container in the refrigerator for 2-3 days.
Oil: Although I used vegetable oil in this recipe, you can substitute olive, avocado, sunflower, etc.
Seasonings: Feel free to adjust the seasonings or switch out the seasonings to use your favorites.
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Nutrition Information:
Yield: 8 Serving Size: 5 potato wedgesAmount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 498mgCarbohydrates: 44gFiber: 5gSugar: 2gProtein: 9g
Equipment
This recipe uses standard kitchen tools and equipment that I'm sure you already have on hand.
- large bowl
- baking sheet
- knife
- oven
Top Tip
Soaking your potatoes in ice cold water is really important, but it's also important that you drain and dry the potatoes really well after soaking.
FAQ
You can, but your results will likely not be the same. Different varieties of potatoes have different levels of starch and are best prepared in specific ways. For example, do you want really creamy mashed potatoes, use Yukon Gold potatoes!
Related
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Pairing
These are my favorite dishes to serve with Crispy Seasoned Baked Potato Wedges:
