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These crispy oven-baked potato wedges turn ordinary russet potatoes into an amazing side that's better than what you'd get eating out. The well-seasoned outer layer breaks away to reveal soft, fluffy insides that'll make everyone grab more. I've spent tons of time tweaking this over the years to nail down just the right mix of spices that creates that can't-resist flavor.
I whipped these wedges up for the first time when my kid invited friends over to watch movies. They vanished so fast I had to cook another batch. Now everyone asks for them whenever we have people over.
What You'll Need
- Russet potatoes: their starchy makeup delivers that awesome crispy outside and soft inside
- Vegetable oil: makes them golden and crunchy without deep frying
- Fresh garlic: brings a flavor punch that powdered stuff just can't match
- Parmesan cheese: adds rich flavor notes and helps make a tasty outer layer
- Cornstarch: the hidden trick that really bumps up the crunch factor
- Black pepper: grind it fresh for the boldest taste
- Kosher salt: sticks better to potatoes than table salt does
- Onion powder: gives a hint of sweetness without actual onion bits
- Paprika: adds gorgeous color and gentle smoky flavor
- Chili powder: gives just enough kick without going overboard
- Fresh cilantro: adds a burst of fresh herb flavor to the whole thing
Delicious Baked Potato Wedges Instructions
- Cut your potatoes:
- First slice each potato in half lengthwise to get a flat surface. Then cut each half into 4 even wedges. This way works best for getting the right thickness so they're crispy outside but fluffy inside. Don't rush this part so they all cook at the same rate.
- Get everything ready:
- Heat your oven to 400°F and put parchment paper on your baking sheets. This stops sticking and makes cleanup super easy. Make sure you've got enough room to spread everything out properly.
- Add tons of flavor:
- Mix the potato wedges with oil and garlic in a big bowl first to coat everything well. Then throw in the magic mix of Parmesan cheese cornstarch and all your spices. I always use my hands to rub the seasonings all over the potatoes. This really helps get flavor into every spot.
- Layout matters:
- Put the wedges on baking sheets with space between them. Place them skin down with the pointy ends up so heat hits all surfaces. I learned this trick from a friend who cooks professionally and it really makes them extra crispy.
- Two-step baking trick:
- Cook at 400°F for 15 minutes to start them off then turn down to 375°F for another 40 minutes. This temperature switch lets the insides cook while making the perfect outside. I usually check around 30 minutes and switch the pans around if needed for even browning.
My favorite thing about this recipe has to be mixing real Parmesan with cornstarch. I found this combo by accident when I ran out of breadcrumbs one day and needed something else to make a crust. It turned out so much better than my old version that now I won't make them any other way.
Water Bath Trick
For the crunchiest results ever let your cut potato wedges sit in cold water for 30-45 minutes before you start cooking. This extra step gets rid of extra starch on the potato surface which keeps them from getting soggy while baking. After their bath make sure you dry them completely before adding oil and spices. Any water left will make steam in the oven and ruin the crispiness.
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Great Food Combinations
These potato wedges taste great with almost anything but they really stand out with certain foods. Try them with hamburgers or steak for a traditional meal. They work beautifully with store-bought rotisserie chicken or any fish dish for something lighter. For a party starter serve them with three dips like garlic mayo spicy sriracha sauce and sweet honey mustard. My family especially enjoys them alongside grilled salmon with a quick green salad for a dinner that makes everyone happy.
Keeping Leftovers
Keep any extra potato wedges in a sealed container in your fridge for up to 3 days. When warming them up don't use the microwave or they'll turn soft and disappointing. Instead put them on a baking tray in a 375°F oven for about 10 minutes until they're hot and crispy again. To save them longer freeze fully cooled wedges in a single layer then move them to a freezer bag where they'll stay good for up to 2 months. Heat frozen wedges straight from the freezer at 400°F for 15-20 minutes.
Flavor Options
While I usually stick with this basic spice mix I sometimes switch things up with different flavors. Try an Italian blend with oregano basil and extra Parmesan. For something hot add more chili powder and some cayenne pepper. Make ranch-style wedges using dill garlic powder and buttermilk powder mixed into your seasonings. Mediterranean wedges with lemon zest oregano and feta cheese sprinkled on after cooking are also really tasty.
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Frequently Asked Questions
- → What’s the trick to making these wedges crispier?
To amp up the crispiness, let the cut potatoes soak in cold water for about 30-45 minutes to wash out extra starch. After that, dry them really well before tossing with oil and spices. Also, don’t overcrowd the baking sheet—leave space for air to circulate around each wedge.
- → Can I swap russet potatoes for another kind?
Russets are ideal since they balance crispy skin with a fluffy interior. But Gold potatoes give a buttery taste, while red potatoes are denser and waxier. If you’re using these, keep an eye on them, as baking times might vary slightly.
- → Any dip suggestions for these wedges?
You’ve got loads of options! Creamy dips like garlic aioli or ranch work great, as do spicy ones like sriracha mayo. Go simple with ketchup or mix it up with tzatziki or honey mustard for a fun twist.
- → Can I bake the wedges ahead of dinner time?
They taste best fresh, but you can prep them a few hours in advance by cutting and seasoning the potatoes. Pop them in the fridge uncooked until you’re ready to bake. If reheating already-baked wedges, use a 375°F oven for about 5-10 minutes to bring back that crunchy texture—don’t microwave or they'll end up soggy.
- → What’s the best way to store leftovers?
Leftovers keep best in an airtight container in the fridge for up to 3 days. To crisp them back up, bake in a 375°F oven for 7-10 minutes. Avoid microwaving since it makes them soft, not crispy.
- → Can I skip the Parmesan?
Absolutely, leave the Parmesan out for a vegan or dairy-free option. You can try adding a little more salt or some nutritional yeast to capture that savory vibe. The wedges will still get crispy thanks to the cornstarch in the coating.