Crispy Baked Potato Wedges Recipe

If you have been hunting for the perfect Crispy Baked Potato Wedges Recipe that delivers golden, crunchy edges and a fluffy interior, your search ends here. This recipe takes simple russet potatoes and transforms them into irresistibly crispy wedges that taste like they were fried but without the extra oil. It’s a comforting snack or side dish that elevates any meal with ease and turns kitchens into cozy spots filled with the aroma of baked perfection. Trust me, once you try these wedges, they’ll quickly become your favorite go-to recipe for crispy, satisfying potato goodness.

Ingredients You’ll Need

Getting these Crispy Baked Potato Wedges Recipe just right requires a handful of straightforward ingredients that work in harmony to create incredible texture and flavor. Each item is easily accessible, yet all play an essential role, from the touch of vegetable oil that crisps them up to the baking soda that helps the edges get beautifully golden.

• Cooking spray: Prevents sticking and ensures an even crisp on the baking sheet.
• 1/4 cup (60 ml) vegetable oil: Helps achieve that signature crispy crust without deep frying.
• 2 1/2 pounds (1.1 kg) russet potatoes, washed and scrubbed: The perfect starchy potato for baking and crisping.
• 2 quarts (1.9 L) water: For boiling and preparing the potatoes before baking.
• 2 tablespoons (25 g) Diamond Crystal kosher salt: Adds flavor and helps tenderize the wedges; adjust if using table salt.
• 1/2 teaspoon baking soda: Creates a magical reaction that promotes browning and crispiness.
• Freshly ground black pepper: Gives a touch of warming spice to balance the saltiness.

How to Make Crispy Baked Potato Wedges Recipe

Step 1: Prepare Your Oven and Potatoes

Start by adjusting your oven rack to the lower position and preheat it to a blazing 450°F (230°C). Next, lightly spray your rimmed baking sheet with cooking spray and add your vegetable oil—tilt the pan so it’s evenly coated. This layer of oil acts like a crispy partner to the potatoes. Then, take your scrubbed russet potatoes and slice them carefully into thick wedges, about 1 to 1.5 inches wide. The shape is key here as thicker wedges keep their fluffy centers while crisping up beautifully on the outside.

Step 2: Blanch the Wedges in a Special Solution

Boil two quarts of water in a large pot, then add kosher salt and baking soda. These simple additions do wonders by softening the potato edges and kicking off the Maillard reaction, which makes them golden during baking. Add your potato wedges and simmer until they are just tender, about 7 minutes. This step ensures your wedges won’t be dry or tough but perfectly textured inside and out. Drain them gently, keeping their shape intact.

Step 3: Season and Get Ready to Bake

Once drained, toss the wedges with salt and freshly ground black pepper. Shake them in a bowl so a delicious, mashed potato–like coating forms on their surface. This coating is the secret to the incredible crispiness these wedges develop in the oven. Arrange the wedges cut side down on the oiled baking sheet, spacing them evenly so they crisp up instead of steaming.

Step 4: The Baking Dance

Bake the wedges for 18 to 22 minutes without moving them, letting the bottom side turn golden brown and crisp. Then, flip them carefully with a thin spatula and roast for another 18 to 22 minutes on the second side. This slow and steady approach ensures they get crispy on all flat surfaces while retaining the soft, fluffy potato interior that will make your taste buds cheer.

Step 5: Final Touches and Serving

Once baked to perfection, transfer the wedges to a heatproof surface, season again to taste, and toss gently to coat evenly. Place them on a paper towel-lined plate to blot excess oil and get ready to serve these beauties hot with your favorite dips or toppings. You have just made a stunning batch of crispy, flavorful wedges that will impress every potato lover.

How to Serve Crispy Baked Potato Wedges Recipe

Garnishes

A sprinkle of freshly chopped herbs like parsley or chives can brighten the crispy wedges instantly. For a flavor boost, add a dusting of smoked paprika or grated Parmesan cheese right after baking. These simple touches give the wedges a fresh, gourmet edge that feels like a special treat.

Side Dishes

Crispy Baked Potato Wedges Recipe pairs perfectly with a variety of dishes. Serve them alongside grilled chicken, burgers, or a fresh green salad for a balanced meal. They also make a tasty companion to smoky barbecued ribs or a juicy steak for evenings when you really want to indulge.

Creative Ways to Present

For a fun twist, stack the wedges in a rustic cone made from parchment paper for casual gatherings or serve them in individual ramekins with an assortment of dipping sauces such as garlic aioli, spicy ketchup, or creamy ranch. These visually appealing presentations make enjoying the wedges even more delightful and interactive at the table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Crispy Baked Potato Wedges Recipe, don’t worry! Store them in an airtight container in the refrigerator for up to 3 days. They’ll keep their flavor well, though the crispiness will lessen slightly over time.

Freezing

You can freeze leftover wedges by letting them cool completely, then placing them in a freezer-safe container or bag. Freeze for up to 1 month. When it’s time to enjoy, reheat directly in the oven to help revive their crisp texture.

Reheating

The best method to reheat your wedges is in a preheated oven at 400°F (200°C) for about 10-15 minutes, turning halfway through. Avoid microwaving if you crave that delightful crunch, as the microwave tends to make them soft and soggy.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes are best for this Crispy Baked Potato Wedges Recipe because their high starch content creates a fluffy interior and crisp exterior. However, Yukon Gold can work as well, but expect a slightly creamier texture and less crunch.

Why do I need to boil the wedges before baking?

Boiling softens the wedges so they cook through faster in the oven and develop a tender inside. The baking soda in the water raises the pH and promotes better browning and crispness when baked.

Is it necessary to use baking soda in the water?

Yes, baking soda helps break down the potato surface, which enhances the Maillard reaction and results in a much crispier outer crust. Skipping it means your wedges may be less crunchy.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free, as it uses just potatoes, oil, salt, pepper, and baking soda—all gluten-free ingredients. Just be sure your kosher salt brand is gluten-free certified if you have sensitivities.

What dipping sauces go well with these wedges?

These crispy wedges are fantastic with almost any dip, but some favorites include garlic aioli, chipotle mayo, ketchup, or a tangy sour cream and chive dip. Try a variety to find your perfect match!

Final Thoughts

There’s something truly magical about this Crispy Baked Potato Wedges Recipe that makes it a permanent star in any kitchen. Easy enough for a weeknight, yet impressive enough for guests, these wedges combine simplicity and flavor in the best possible way. I can’t wait for you to try making them yourself and fall in love with every crispy, fluffy bite. Happy baking!

Crispy Baked Potato Wedges Recipe

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These crispy baked potato wedges are perfectly golden and flavorful, achieved through a unique parboiling step followed by roasting in the oven. Seasoned with kosher salt and black pepper, they offer a healthier alternative to fried potato wedges without sacrificing crispiness and taste.

• Author: Paula
• Prep Time: 5 mins
• Cook Time: 60 mins
• Total Time: 65 mins
• Yield: 4 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

For the Wedges

• Cooking spray, for the baking sheet
• 1/4 cup (60 ml) vegetable oil
• 2 1/2 pounds (1.1 kg) russet potatoes, washed and scrubbed
• 2 quarts (1.9 L) water
• 2 tablespoons (25 g) Diamond Crystal kosher salt, plus extra for seasoning
• 1/2 teaspoon baking soda
• Freshly ground black pepper

Instructions

1. Preheat and Prepare Baking Sheet: Adjust the oven rack to the lower position and preheat your oven to 450°F (230°C). Spray a rimmed baking sheet with cooking spray, then pour the vegetable oil onto it and tilt to coat the surface evenly.
2. Cut Potatoes into Wedges: Using a sharp knife, halve each potato lengthwise. Lay the halves cut side down on a cutting board and slice each half lengthwise into 1 to 1 1/2-inch thick wedges, resulting in 3 to 4 wedges per half depending on size.
3. Parboil Potatoes: Bring 2 quarts of water to a boil in a large pot. Add 2 tablespoons kosher salt, 1/2 teaspoon baking soda, and the potato wedges. Stir to combine then reduce the heat to a simmer. Cook until the potatoes are barely tender but still firm when poked, about 7 minutes from when they were added.
4. Drain and Season: Carefully drain the potatoes, ensuring wedges remain intact, and transfer them to a large bowl. Season with additional salt and freshly ground black pepper. Toss or shake the bowl roughly so that a thick paste of mashed potato forms on the wedge surfaces.
5. Arrange for Roasting: Place the wedges in a single layer on the prepared baking sheet with one flat cut side down, spacing them evenly so they don’t touch.
6. Roast First Side: Roast in the oven without moving for 18 to 22 minutes until the wedges are golden brown on the bottom side.
7. Flip and Roast Second Side: Use a thin, flexible metal spatula to flip each wedge onto the second flat cut side, then roast for another 18 to 22 minutes or until golden brown on this side as well.
8. Finish and Serve: Transfer the baking sheet to a heatproof surface, season wedges again with salt and pepper to taste, and toss them gently on the sheet to coat evenly. Place wedges onto a paper towel-lined plate and blot excess oil off. Serve immediately with your favorite condiments.

Notes

• Parboiling with baking soda helps create a rough surface on the wedges, allowing them to become extra crispy when baked.
• Use Diamond Crystal kosher salt or adjust quantity accordingly if using table salt (about half as much by volume).
• Ensure wedges are spaced well on the baking sheet to let hot air circulate for even crisping.
• Potato wedges are best served immediately for maximum crispness; leftovers can be stored refrigerated in an airtight container for up to 3 days.
• For extra flavor, try seasoning with paprika, garlic powder, or fresh herbs before roasting.