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Crispy Baked Potato Wedges Recipe

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3.9 from 8 reviews

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.

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.

Find it online: https://bitezly.com/crispy-baked-potato-wedges-recipe/