Potato Wedges
intro
Crispy on the outside, light and fluffy inside, these no-fry seasoned potato wedges are a shareable, crowd-pleasing pick for casual get-togethers.
Ingredients
Steps
Cut potato wedges
Scrub 900g russet potatoes under cool running water to remove surface dirt, pat lightly with paper towels. Do not peel the skins. Cut each potato lengthwise into 8 equal wedge-shaped pieces, roughly 2.5cm (1 inch) thick at the widest edge, to ensure even cooking.
Soak cut potato wedges
Place cut wedges in a large glass bowl filled with 1L cold water mixed with 3g (½ tsp) kosher salt. Let soak for 10 minutes at room temperature to draw out excess surface starch, which creates crispier wedge edges during baking. Drain fully once done.
Pat wedges completely dry
Spread drained wedges in a single layer across a clean cotton kitchen towel layered with paper towels. Pat every wedge fully dry on all cut sides and skin; any remaining surface moisture will cause steaming instead of crisping in the hot oven.
Coat with seasoning mix
Transfer fully dried wedges to a large dry mixing bowl. Drizzle with 45ml olive oil, toss with tongs to coat every piece evenly. Add 16g cornstarch, 2g smoked paprika, 3g garlic powder, 1g dried thyme, remaining 6g kosher salt, and 1g black pepper. Toss vigorously for 1 full minute until every wedge has a thin, uniform coating of starch and seasoning.
Arrange on baking sheet
Preheat oven to 220°C (425°F) while you prep the sheet. Line a large rimmed baking sheet with unbleached parchment paper. Spread seasoned wedges in a single, evenly spaced layer on the sheet, with one cut side facing down, ensuring no wedges touch each other to prevent steaming.
Bake until crispy golden
Place the baking sheet on the middle oven rack. Bake for 20 minutes, then use tongs to carefully flip each wedge to its opposite cut side. Bake for an additional 10 minutes, until wedges are deep golden brown with crunchy edges, and a fork slides easily through the fluffy center.
Tips
2.For a cheesy twist, toss hot baked wedges with 10g (2 tablespoons) of finely grated parmesan immediately after removing them from the oven, so the cheese melts evenly onto the crispy surfaces.
3.Use two baking sheets if your wedges do not fit in a single, spaced layer; overcrowding traps steam and prevents edges from crisping properly.
OMG these potato wedges are a total game changer! I’ve tried so many oven-baked wedge recipes that turn out soggy no matter what I do, but these came out perfectly crispy on the outside and fluffy inside. My kids devoured half the pan before dinner even made it to the table last night, will absolutely be making these for our weekly family dinner from now on!
SO good. I batch made these on Sunday for my weekly meal prep, tossed them with a little paprika and garlic powder like the recipe suggested, and they held up perfectly all week for lunch sides. Way cheaper and healthier than grabbing fast food fries on my work breaks. 10/10
I made these for my church potluck last Sunday and everyone was asking for the recipe! I left the skins on like the recipe said, added a sprinkle of parmesan the last 5 minutes of baking, and they were absolute perfection. Even my super picky grandson ate three helpings!
These were really tasty! My only note is I had to add 10 extra minutes of cook time because my oven runs a little cool, but once they crisped up they were amazing. Dipped them in ranch and it was chef’s kiss. I’ll just adjust the temp and cook time a little next time to work with my weird old oven.
Wait why did I never think to soak the potatoes first before baking??? That step alone makes all the difference! I made these to go with burgers last night for my partner and his roommates, and they all said they were better than the pub wedges we get downtown. Unreal.
Obsessed! I swapped the regular olive oil for garlic-infused olive oil and used nutritional yeast instead of parmesan to make these vegan, and they came out so crispy and flavorful. Perfect side for my meatless Monday meals! Quick question — can I use sweet potatoes with this same method?
Easy enough to make even on chaotic busy weeknights when I’m wrangling two toddlers after work. The 45 minute total time is no joke, most of it is totally hands off while the wedges bake, so I can help with homework and get the rest of dinner ready. The kids love dipping them in ketchup and I love that they’re not loaded with extra grease like takeout fries.
Brought these to my neighborhood block party over the weekend and I swear people were lined up to get a serving! I tossed them with cajun seasoning for a little kick and they paired so good with the grilled hot dogs and burgers everyone else brought. Will be making these for every gathering from now on tbh.
First time making potato wedges ever and these turned out pretty good! I messed up and cut them a little uneven so some were way crispier than others, but the flavor was totally spot on. Next time I’ll make sure to cut them all the same thickness so they cook evenly. Super easy recipe for a total beginner like me!
These are SO crispy I honestly couldn’t believe they came out of my oven and not a deep fryer. I made a quick spicy ranch dip to go with them (sour cream, ranch mix, a dash of hot sauce) and my roommate and I ate the entire batch while we binged our favorite show last night. 10/10 no notes, will be making these at least once a week.