"Up close and personal with some potato wedges! Homemade fries are just the best! Have you tried it? It's so ridiculously easy that they'll be a sure repeat at your home! 🍟"
Oven Roasted Potato Wedges
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A Note from Feedfeed
Transform dinner with this easy-to-make Oven Roast Potato Wedges recipe. They are the perfect sidekick to a variety of dishes. Whether paired with a cheeseburger, grilled chicken, or a hearty steak, this easy potato wedge recipe is perfect for stand-alone snacking or an accompaniment to any meal.
Recipe Description
Making crispy oven-baked potato wedges without boiling is easy and always gives delicious results. These wedges will quickly become a beloved staple in your home, adding a delicious touch to your kitchen and dining table. Serve them like traditional French fries with a delicious dipping sauce.
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- Oven Roasted Potato Wedges Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Oven Roasted Potato Wedges Ingredients
Everything you'll need to make oven roasted potato wedges.
Potatoes
Use Yukon Gold potatoes for a creamy, golden, buttery taste in this recipe to get the best results. Russet potatoes are a great alternative. They have a soft inside and a crispy outside that goes well with spices and olive oil.
Test Kitchen Notes
Potato Selection
Opt for large potatoes to ensure hearty wedges, offering ample surface area for the perfect crisp.
Cold Water
Soaking potato wedges in cold water removes starch and prevents them from becoming gummy when roasted. Additionally, soaking the potatoes enhances crispiness by allowing potatoes to rid themselves of excess moisture.
Customize Spices
Play with the optional add-ons like dried parsley, paprika, and onion powder to tailor the flavor profile to your liking.
Even Coating
Ensure an even distribution of spices and oil by thoroughly mixing the wedges. Before placing them on the sheet tray, toss them in a bowl to help evenly coat each wedge.
Baking Precision
Avoid overcrowding the baking sheet to achieve the desired crispiness. Allow ample space for the wedges to crisp up evenly during baking.
Temperature and Timing
Follow the suggested temperature of 400°F for the first 15 minutes, then turn over and cook for another 10 minutes. Broiling makes the potato wedges crispy. Watch them closely to avoid burning.
Serving Suggestions
These potato wedges complement different sauces, such as this Creamy Tahini Dip or this Hot Honey Whipped Feta Dip, or stand alone as a versatile side dish. Perfect for casual snacking or as a delicious accompaniment to a main dish.
FAQs
Why are my potato wedges not crispy?
Before baking, ensure you evenly cover the wedges in oil, as insufficient oil can reduce their crispiness. Additionally, overcrowding on the baking sheet can result in steaming rather than baking, preventing the desired crisp texture.
Why are my homemade wedges soggy?
Excess moisture causes sogginess in homemade wedges. Make sure to thoroughly dry the potato wedges before coating them with oil and spices.
Is it necessary to boil potatoes before roasting?
No, boiling is not necessary for making crispy oven-roasted potato wedges. Boiling can actually introduce excess moisture, making it more challenging to achieve the desired crispiness.
Can I use a different type of oil for coating the potato wedges?
Yes, you can use alternatives like vegetable oil, canola oil, or avocado oil based on your preference. Each oil may impart a slightly different flavor to the wedges.
What should I do if my wedges are browning too quickly in the oven?
Cover the wedges loosely with aluminum foil to prevent the potato wedges from over-browning.
Can I air-fry these potato wedges?
Absolutely! Change the cooking time and temperature to match your air fryer's instructions for a crispy outcome with delicious flavors.
What dipping sauces pair well with these potato wedges?
Classic options like ketchup, mayonnaise, this creamy garlic aioli, or a tangy barbecue sauce make excellent companions to these flavorful wedges.
Do I need to peel the potatoes before making wedges?
The choice to peel the potatoes is personal. Leaving the skins on adds a rustic touch and provides additional nutrients, but feel free to peel them if you prefer a smoother texture.
Prep time 5mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 large potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Dried parsley (optional), for garnishing
Method
Step 1
Preheat the oven to 400°F. Line the baking sheet with parchment paper or foil.
Step 2
Thoroughly wash the potatoes, then cut each in half lengthwise. Next, slice each half into two equal parts, then slice each of those halves into two equal wedges, resulting in 8 wedges per potato, each approximately ½ inch thick.
Step 3
In a bowl, toss the potato wedges, olive oil, salt, paprika, and onion powder until evenly coated.
Step 4
Spread the wedges evenly on a baking sheet. Ensure the wedges are in a single layer, skin side down, to prevent overcrowding.
Step 5
Bake the wedges for 15 minutes. After this initial baking period, flip the wedges over and continue baking for an additional 10 minutes.
Step 6
To finish, set the oven to broil and let the wedges broil for 2 minutes. This will make them crispy and golden.
Step 7
Remove the wedges from the oven and allow them to cool for 10 minutes.
Step 8
Serve with your favorite dipping sauce or as a side to your main course.