Crispy Baked Potato Wedges

Crispy baked potato wedges have always been my go-to when I need a side that feels special but is still easy enough for weeknights. These wedges come out golden and crunchy on the outside while staying fluffy in the middle with a bold burst of garlic and herbs in every bite. They effortlessly dress up any meal from laid-back burgers to breakfast-for-dinner scrambles.

I started roasting potato wedges like these when my kids begged for fries but I wanted something I could make without a fryer. Now it is a dish we make together for movie nights and Sunday dinners and everyone fights for the crispiest ones on the pan.

Ingredients

• Russet potatoes: Choose big firm ones for the fluffiest texture Yukon Gold work too for a buttery taste
• Grated parmesan cheese: Go for freshly grated if you can for maximum melt and flavor Pre-grated will work in a pinch
• Cornstarch: Adds a crunchy crust and helps seasoning stick Look for fine white powder with no clumps
• Salt and black pepper: Adjust to your taste go for kosher salt for even flavor
• Onion powder: Delicious subtle sweetness and aroma Use a fresh container for the best punch
• Paprika or smoked paprika: Regular gives color and gentle heat Smoked adds boldness Opt for Spanish smoked paprika if available
• Chili powder: Adds a gentle kick and extra color Use mild or hot depending on your spice preference
• Cooking oil: Avocado oil is great for high heat Olive oil works for deeper flavor Clear oils produce crisper edges
• Minced garlic: Fresh cloves give the most flavor Jarred garlic works but use a little extra
• Fresh herbs: Cilantro parsley rosemary or thyme give freshness Use bright green leaves and avoid wilted herbs

Step-by-Step Instructions

Preheat and Prepare Pans:

Start by heating your oven to four hundred degrees Fahrenheit Lay parchment paper onto two baking sheets so the wedges don’t stick and cleanup is simple

Cut and Rinse Potatoes:

Scrub each potato under cool water then place on your cutting board Slice each potato lengthwise in half then into quarters then cut each quarter at an angle to make chunky wedges Aim for similar size pieces so they bake evenly Place all wedges in a big mixing bowl

Make Seasoning Blend:

In a separate bowl combine the parmesan cornstarch salt pepper onion powder paprika and chili powder Stir well to evenly mix the dry ingredients

Coat Potatoes:

Pour your chosen oil over the potato wedges and add the minced garlic Toss thoroughly with clean hands until every piece glistens Add your cheese and spice mixture along with chopped fresh herbs Give it another good toss so every wedge is completely coated

Arrange and Bake:

Spread the wedges out on your prepared baking sheets Make sure they are not touching each other This helps them crisp up not steam Place the trays in the oven and bake for fifteen minutes

Lower Heat and Continue Baking:

Reduce the oven temperature to three hundred seventy five degrees Fahrenheit Continue baking for forty more minutes turning the wedges halfway through Check for golden edges and a crunchy outside

Serve and Enjoy:

When your potato wedges are perfectly crispy pull them from the oven Serve immediately while hot with ketchup or your favorite dipping sauce

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Crispy wedges have become my family’s signature dish at barbecue nights We love using rosemary from our herb garden and that fresh smell while baking always reminds me of cozy weekend dinners when everyone gathers around the table reaching for just one more piece

Storage Tips

Once cooled store any leftover wedges in an airtight container in your fridge They stay fresh for about three days For the best texture layer a paper towel between each layer to absorb any extra moisture When you want to reheat pop them in the oven or air fryer at three hundred seventy five degrees for a few minutes They come back crispy and hot rather than soggy

Ingredient Substitutions

Do not have russet potatoes Yukon Golds are another great choice For the cheese go with Pecorino Romano or even nutritional yeast for a dairy free option Out of fresh herbs dried parsley or Italian seasoning work just fine Avocado oil is easiest for high heat but any neutral oil will do

Serving Suggestions

These wedges go with just about anything but I love them with grilled meats breakfast plates or alongside a veggie-packed salad Top them with sour cream and chives for a loaded potato feel or sprinkle extra parmesan and herbs before serving if you want the wow factor at the table

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Cultural Historical Context

Crispy potato wedges are inspired by American diner fries but their garlicky herb flavor brings in a bit of European flair Roasting potatoes has roots in many cultures from British chips to Mediterranean oven potatoes Wherever you are in the world this style is proof that simple ingredients done well are always satisfying

Commonly Asked Questions

→ What type of potatoes work best for baking wedges?

Russet potatoes are preferred for their starchy, fluffy texture, but Yukon Golds also work well. Waxy potatoes will be less crisp.

→ How do I get the crispiest potato wedges?

Space wedges out on the tray, use cornstarch in the seasoning mix, and bake at a high temperature. Soaking wedges in water before baking can help too.

→ Can I use different herbs or spices?

Yes! Try your favorite fresh herbs like parsley or rosemary, and experiment with spices. Paprika or smoked paprika add great flavor.

→ What are good dipping sauces for these wedges?

These pair well with ketchup, ranch, garlic aioli, or even spicy mayo. Customize to your taste.

→ How should I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven for best crispiness.

→ Should I soak potato wedges before baking?

Soaking helps remove excess starch, making the finished wedges even crispier. Dry thoroughly before baking for best results.