Ah, the humble potato wedge—crispy, savory, and oh-so-satisfying. These golden beauties, kissed by the oven’s warmth and the magical touch of garlic parmesan, are the perfect accompaniment to any meal. I mean, who needs a main course when your side dish steals the spotlight?
Steps
- Preheat your oven to 450?F and line a rimmed baking sheet with foil or parchment paper. Slice the potatoes lengthwise in half, then cut each half into 4-5 wedges, about 1/2-inch thick.
- Submerge the potato wedges in a bowl of cold water with ice cubes for 30 minutes to eliminate excess starch. Drain them well and pat dry thoroughly with paper towels or a tea towel.
- In a large dry mixing bowl, season the potatoes with salt, paprika, pepper, and garlic powder, then toss to combine. Drizzle with 1/4 cup of olive oil and toss again to ensure even coating.
- Arrange the wedges in a single layer on the prepared baking sheet, cut-side down. Bake for 20 minutes, then flip them over and continue baking for an additional 12-15 minutes until they are crispy and golden.
- If you wish to add toppings, transfer the hot potato wedges to a mixing bowl and sprinkle with parmesan cheese and chopped parsley. Toss to combine and serve immediately with your preferred dipping sauce.
Ingredients
- 4 medium russet potatoes (about 1 1/2 to 2 lbs)
- Fine sea salt or kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Garlic powder
- Paprika
- 1/4 cup extra virgin olive oil
- Chopped parsley (for topping)
- Finely grated parmesan cheese (for topping)
Nutritional Values
Calories: 1228kcal | Carbs: 156g | Protein: 24g | Fat: 60g | Saturated Fat: 12g | Cholesterol: 24mg | Sodium: 1012mg | Potassium: 3596mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1316IU | Vitamin C: 60mg | Calcium: 400mg | Iron: 8mg
FAQ
- How do you ensure potato wedges are crispy?
- To achieve crispy potato wedges, soak them in a bowl of cold water with ice for about 30 minutes to remove excess starch. Make sure to dry them thoroughly before baking and arrange them in a single layer on the baking sheet.
- What types of potatoes are best for making wedges?
- Russet potatoes are ideal for potato wedges due to their size, shape, and texture. However, you can also use Red Potatoes or Yukon Gold. Red Potatoes might not require soaking as they are less starchy, while Yukon Golds can benefit from an ice bath.
- Can I make these potato wedges in an air fryer?
- Yes, you can adapt this recipe for an air fryer. Follow the air fryer instructions for French fries, but cook the wedges in batches and add extra time since they are thicker than fries.
- Is it necessary to soak the potatoes before baking?
- While soaking is recommended for achieving crispiness, you can skip it if you’re short on time. However, the wedges may be softer than desired.
- How do I prevent potato wedges from sticking to the baking sheet?
- Line your baking sheet with parchment paper or aluminum foil and avoid moving the wedges during the first 20 minutes of baking. Once they are crisp, they should easily release from the sheet.
Tips
- For extra-crispy potato wedges, soak them in a bowl of cold water with ice cubes for about 30 minutes before baking to help draw out excess starch.
- Ensure that the potato wedges are arranged in a single, non-overlapping layer on the baking sheet to promote even crisping.
- Use parchment paper or aluminum foil to line your baking sheet to prevent the wedges from sticking during the baking process.
- Avoid using warm water for soaking, as heat activates the starch in potatoes, making it difficult to achieve a crispy texture.
Equipment
- Rimmed Baking Sheet – A high-quality, durable baking sheet can be essential for even cooking.
- Parchment Paper or Aluminum Foil – Used to line the baking sheet to prevent sticking.
- Mixing Bowl – A large mixing bowl for soaking and seasoning the potato wedges.
- Chef’s Knife – A sharp knife for cutting the potatoes into wedges.
- Ice Cube Tray – For making ice cubes if you don’t already have an ice machine or ice cube trays.
