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Ultra Crispy Baked Potato Wedges Recipe

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4.1 from 11 reviews

These ultra crispy baked potato wedges are the perfect homemade side dish with a crunchy exterior and fluffy interior. Seasoned with garlic and onion powder, these wedges are easy to prepare and baked to golden perfection, making them a healthier alternative to fried potatoes without sacrificing flavor or texture.

Ingredients

Potatoes

  • 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean, unpeeled

Seasoning

  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Cut Potatoes: Cut each potato in half lengthwise, then cut each half in half lengthwise again to make quarters. Then cut each quarter in half lengthwise on the diagonal to create two wedges, resulting in about 8 wedges per potato of even thickness and size.
  3. Soak Potatoes: Place the cut potato wedges into a large bowl and cover them with hot water (preferably heated on the stove to avoid impurities). Let them soak for 10 minutes to remove excess starch, which helps achieve crispiness.
  4. Dry and Season: Drain the potatoes and pat them dry thoroughly with a lint-free tea towel. Place the wedges on the prepared baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, sea salt, and a generous amount of freshly ground black pepper over them.
  5. Toss and Arrange: Toss the potato wedges until evenly coated with oil and spices. Arrange them in an even layer with their cut sides down on the baking sheet, ensuring they do not overlap. Use two baking sheets if necessary to avoid overcrowding.
  6. Bake First Side: Bake in the preheated oven for 30 minutes to start crisping the undersides.
  7. Flip Wedges: Remove the baking sheet and carefully flip the wedges using a spatula so that the other side is down. Arrange them evenly and return the pan to the oven.
  8. Bake Until Crisp: Continue baking for an additional 25 to 30 minutes until wedges are deeply golden brown, crisp on the outside, and tender inside. Check early near edges; remove wedges that finish sooner to prevent burning, and bake remaining longer if needed.
  9. Garnish and Serve: Sprinkle with chopped fresh parsley if desired, and serve hot for best flavor and texture.

Notes

  • Soaking the potatoes helps to remove excess starch and contributes to a crispier texture.
  • Patting the wedges dry is crucial to prevent sogginess during baking.
  • Ensuring wedges are arranged in a single layer with cut sides down allows for even crisping.
  • If using two pans, rotate and monitor them during baking to ensure even cooking.
  • Russet potatoes are preferred for their starchy nature, which yields crispy wedges.
  • Parsley is optional but adds a fresh color and subtle flavor.

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