These Crispy Baked Potato Wedges are insanely delicious and are ready in just minutes. Once you try these, you will ask for more. Fluffy, yet Crispy!
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They are healthier than fried potatoes and much better than those from restaurants or pubs. This quick and easy-to-follow recipe is perfect for busy days when you want to enjoy something delicious, just like the air fryer potatoes. I also love using this parmesan potatoes or garlic herb oven roasted potatoes to enjoy with some fish fillet, whole fish, pork and lamb chops.
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Why this recipe will work
- Combining spices and fresh herbs brings out those deep and inviting flavors.
- Roast potatoes on high heat to make them very crispy on the outside and super fluffy on the inside.
- A healthier option because no deep frying is needed, just baking with just a little oil.
- This is a very versatile side dish. It's perfect with fish, chicken, and steaks. I don't joke with my medium-rare steak and potato wedges.
Recipe Ingredients
- Potatoes: I used Russet potatoes because the skin is extra crispy when baked. Yukon gold is also perfect. I always recommend not peeling the potatoes because the skin is filled with many nutrients and I love the crunch and crispiness it creates.
- Cornstarch: My secret ingredients for extra crispy baked potatoes.
- Oil or Melted Butter: Helps to make it extra crispy and for flavor.
- Fresh herbs: For a kick of deep flavors.
- Garlic and Paprika: For taste, aroma, and color.
- Salt and Black Pepper to taste
- Chilli flakes: For a kick of heat. Feel free to skip or adjust according to the spicy level.
How to Make Extra Crispy Potatoes Wedges
Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside. You can still use the baking sheet without the parchment paper, but make sure it's greased.
- Wash potatoes and cut them into wedges. Make sure sizes are the same so they all cook evenly.
- Soak in cold or ice water for 30 minutes and pat dry.
- Transfer into a bowl and season with all the ingredients. Toss it to coat it.
- Place the slices on a lined or greased baking tray, ensuring they don't overlap. Bake at 400F for 25-35 minutes, flipping halfway through until golden brown and crispy on the outside and tender inside.
Substitutions and Variations
- For a healthier twist, try using sweet potatoes. They’ll give you a slightly sweeter flavor and a beautiful color. For bite sizes, fingerlings potatoes are good options.
- Coconut and avocado oil are good options to consider.
- After baking, sprinkle with grated Parmesan, cheddar, or a sharp blue cheese for extra richness or about 5 minutes before the wedges are done baking, sprinkle some shredded cheese (cheddar, mozzarella, or a blend) on top and return to the oven to melt. You can even add bacon bits or chives for a loaded potato wedge experience!
- After baking, toss the wedges in a spicy buffalo sauce made from hot sauce and melted butter. Serve with a side of ranch or blue cheese for dipping.
- Season the wedges with olive oil, lemon juice, garlic, and oregano, and top with crumbled feta cheese and Kalamata olives for a Mediterranean twist.
Recipe Tips
- For extra crispy wedges, soak in salt water for about 30 minutes to reduce starch. Make sure you pat dry after.
- You can also boil for 10 minutes, drain the water and roughen the potatoes, then bake.
- Make sure the cut side is lying flat for extra crispy potatoes. Avoid overcrowding. If they’re too close together, they’ll steam instead of crisping up.
- Even if the baking sheet is lined, grease it with oil so that the potatoes are crispy.
- Leave the Skin On: The skin gives the wedges a crispy texture and extra flavor, so keep it on for the best results!
- Flip for Even Crispness: Flip the wedges halfway through baking to ensure they cook evenly on both sides.
- Bake at a High Temperature: A higher temperature (around 400-425°F or 200-220°C) will help achieve that crispy texture on the outside while keeping the inside soft.
Storage and Reheating
Put in an airtight container and store in the fridge for up to 3 days. To Freeze, allow to cool then transfer into an airtight container for up to 2-3 months and thaw in the fridge overnight.
Reheat in the oven at 400 degrees F for 10 minutes till well heated.
FAQs
Yes! Preheat the air fryer to 400F and air fry for 20 minutes, flipping halfway through cooking time.
Freshly cut potato wedges can be stored in cold water in an airtight container in the refrigerator for 1 day before baking. Drain and pat dry.
Russet potatoes are the most common choice because they’re starchy and create a fluffy inside with a crispy exterior.
Yukon Gold potatoes are also a great choice for wedges if you prefer a creamier, waxier texture.
More Dishes To Consider
If you tried these Potatoe Wedges or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Extra Crispy Baked Potato Wedges
Ingredients
- 5-6 Russet potatoes
- ¼ cup Melted butter or oil
- 1 teaspoon Salt
- 2 teaspoon Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Blackpepper
- 2 teaspoon Chilli flakes I used chilli sauce, optional
- 2 tablespoon Cornstarch
- Fresh thyme and rosemary or any herbs, finely chopped.
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside. You can still use the baking sheet without the parchment paper, but make sure it's greased.
- Wash potatoes with a brush thoroughly to get rid of any dirt or debris. You don't need to peel the potatoes.
- Using a knife, cut potatoes in half lengthwise or into wedges and transfer them into a bowl of water; rinse to remove some starch.5-6 Russet potatoes
- Add some cold or ice-cold water to the potatoes and let it rest for about 30 minutes, the longer the better.
- Rinse again and throw the water, pat dry with a kitchen or paper towel.
- Add all the ingredients to the potatoes and coat very well. Save some herbs for garnishing. Because of the cold water, butter or oil might be lumpy or sticky, but dont worry about that.¼ cup Melted butter, 1 teaspoon Salt, 2 teaspoon Paprika, 1 teaspoon Garlic powder, ½ teaspoon Blackpepper, 2 teaspoon Chilli flakes, 2 tablespoon Cornstarch, Fresh thyme and rosemary
- Arrange and spread the potatoes on the lined baking sheet.
- Bake for 30-40 minutes depending on the sizes. Flip sides halfway through cooking time till they are golden and well cooked.
- Remove from the oven and garnish with the remaining herb and serve immediately.
Video
Notes
- Cooking time will depend on the thickness or size of the potato wedges. So, adjust the cooking time.
- Make sure the cut side is lying flat for extra crispy potatoes. Avoid overcrowding. If they’re too close together, they’ll steam instead of crisping up.
- Even if the baking sheet is lined, grease it with oil so that the potatoes are crispy.
- Leave the Skin On: The skin gives the wedges a crispy texture and extra flavor, so keep it on for the best results!
Bilikis
Incredibly tasty
Bilikis
Thanks for the recipe ma