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Crispy Potato Wedges

Crispy Potato Wedges
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Crispy Potato Wedges are the ultimate snack or side dish featuring golden-brown, crunchy edges and fluffy, tender insides. Perfect for family dinners, casual gatherings, or cozy nights in, this recipe uses simple ingredients and straightforward baking techniques to deliver flavorful and perfectly textured potato wedges every time.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • Optional: 1 teaspoon dried thyme, rosemary, or parsley

Variation Ingredients (Optional)

  • ¼ teaspoon cayenne pepper or chili powder (for spicy kick)
  • ¼ cup grated Parmesan or cheddar cheese (for cheesy twist)
  • Fresh basil or oregano (for herb lover’s version)
  • Avocado oil in place of olive oil (for vegan friendly)
  • Reduced salt with extra garlic powder and smoked paprika (for low-sodium version)

Instructions

  1. Select and Prep Your Potatoes: Start by choosing large Russet potatoes for their perfect starch content. Wash them thoroughly, then cut each potato lengthwise into about 8 even wedges to ensure consistent cooking.
  2. Soak to Remove Excess Starch: Place the cut wedges in cold water for at least 30 minutes. This step helps wash away excess starch for a crispier exterior. After soaking, drain and pat the wedges completely dry with a clean kitchen towel.
  3. Season the Wedges: In a large bowl, toss the dry potato wedges with olive oil, salt, garlic powder, paprika, black pepper, and any optional herbs. Ensure every wedge is well-coated to promote even browning.
  4. Arrange on a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat. Spread the wedges out in a single layer with space between them so the heat circulates well and crisps all sides properly.
  5. Bake Until Golden and Crispy: Preheat your oven to 425°F (220°C). Bake the wedges for 35 to 40 minutes, flipping them halfway through to ensure they become irresistibly golden brown and crispy on all sides.
  6. Serve Immediately: Once cooked, remove the wedges from the oven and let them rest a few minutes. Serve warm to enjoy the full crispiness and flavorful taste.

Notes

  • Dry Thoroughly: After soaking, drying wedges completely is crucial to avoid sogginess.
  • Use High Oven Temperature: Baking at 425°F ensures crisp edges without drying out the inside.
  • Space Them Out: Avoid overcrowding the baking sheet to promote even crisping.
  • Flip Halfway: Turning the wedges halfway through baking encourages uniform crispiness.
  • Choose the Right Potato: Russet potatoes provide the best crispy-to-fluffy texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat: Reheat in an oven at 400°F for about 10 minutes for best crispiness; avoid microwaving.
  • Freezing: Flash-freeze cooked wedges before storing in freezer-safe bags for up to 1 month.

Nutrition

Keywords: potato wedges, crispy potato wedges, baked potato wedges, snack recipe, side dish, easy potato recipe

Find it online: https://mealsbymary.com/crispy-potato-wedges/