These crispy seasoned potato wedges are the perfect snack or side dish! They’re golden brown on the outside and soft on the inside, making them super satisfying to munch on.
Honestly, I can’t resist these wedges! Whether dipped in ranch or enjoyed plain, they always bring a smile to my face. Plus, they’re super easy to make—you just season and bake!
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for wedges due to their starchy texture, which makes them fluffy on the inside. If russets aren’t available, you can use Yukon golds for a creamier texture but expect a different flavor.
Olive Oil: This adds richness and helps the potatoes crisp up. If you’re looking for a lighter option, you could use avocado oil or even melted coconut oil. Both work great for roasting.
Spices: Garlic powder, onion powder, paprika, and oregano are key for flavor. You can swap paprika with smoked paprika for an extra depth, or use fresh minced garlic instead of powder if you like a stronger garlic taste.
Parmesan Cheese: It adds a nice cheesy finish. If you’re vegan, nutritional yeast can be a great substitute for a cheesy flavor. Regular grated cheese like cheddar or mozzarella can work too, but you won’t get the same crispiness.
How Do I Get the Perfectly Crispy Wedges?
The secret to crispy potato wedges starts with soaking and drying! Soaking removes excess starch, which helps the potatoes crisp up better in the oven. Here’s how:
- After cutting the potatoes into wedges, soak them in cold water for 20-30 minutes. This helps remove starch, preventing them from sticking together.
- Be sure to pat the wedges dry thoroughly—the drier they are, the crispier they’ll get.
- Arrange them on the baking sheet in a single layer, ensuring they’re not crowded. This allows hot air to circulate and crisp them up.
- Don’t skip the flipping step halfway through baking. This helps all the sides get equally crispy.
With these simple tips, your potato wedges will turn out golden, crunchy, and delicious every time! Enjoy!
How to Make Crispy Seasoned Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: dipping sauce such as ranch or garlic aioli
How Much Time Will You Need?
This recipe will take you about 15-20 minutes to prep, plus 50-55 minutes to bake. You’ll soak the potatoes, mix them with seasonings, and then bake until they’re golden and crispy. So, in total, you’re looking at about 1-1.5 hours to enjoy these delicious wedges!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature is key to achieving that perfect crispiness! Line a baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Prepare the Potatoes:
Wash and scrub the potatoes thoroughly to remove any dirt. Cut each potato in half lengthwise and then slice those halves into 3-4 wedges. You want thick wedges for the best texture—no one likes a soggy fry!
3. Soak the Wedges:
Place your potato wedges in a large bowl and cover them with cold water. Let them soak for about 20-30 minutes. This step helps to draw out excess starch, which is essential for crispy wedges. After soaking, drain the wedges and pat them dry with paper towels to remove moisture.
4. Mix the Seasoning:
While the wedges are soaking, grab a small bowl and mix together the garlic powder, onion powder, paprika, salt, black pepper, and dried oregano. This will be your flavorful seasoning mix.
5. Coat the Wedges:
Return the dried potato wedges to the large bowl. Drizzle the olive oil over them, then sprinkle the seasoning mix on top. Toss everything together until the potatoes are well-coated with oil and seasonings.
6. Arrange on Baking Sheet:
Spread the potato wedges in a single layer on the prepared baking sheet, making sure the skin side is down for that extra crunch. Give them enough space to breathe—crowding the pan can lead to sogginess!
7. Bake:
Place the baking sheet in your preheated oven and bake for 25 minutes. After that, take them out and flip the wedges over to ensure even cooking. Return them to the oven for another 20-25 minutes or until they are golden and crisp to your liking.
8. Add Parmesan:
Once the wedges are done baking, remove them from the oven and immediately sprinkle with grated Parmesan cheese while they’re still hot. This allows the cheese to melt slightly on the warm potatoes—yum!
9. Serve and Enjoy:
Garnish with chopped fresh parsley for a touch of color and serve them warm with your favorite dipping sauce, like ranch or garlic aioli. Enjoy your tasty, crispy seasoned potato wedges!
These wedges are perfect for sharing, but you might just want to keep them all to yourself!
Can I Use Different Types of Potatoes for This Recipe?
Absolutely! While russet potatoes are best for their fluffy interior, you can also use Yukon gold or red potatoes. Just keep in mind that different types may yield slightly different textures and flavors.
How Can I Store Leftover Potato Wedges?
To store leftovers, let them cool completely and place them in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to help regain some of their crispiness.
What Can I Substitute for Olive Oil?
If you want to substitute olive oil, avocado oil is a great option with a high smoke point. You can also use melted coconut oil for a different flavor, though it will add a subtle coconut taste to the wedges.
Can I Make These Potato Wedges Spicier?
Definitely! To add some heat, consider mixing in cayenne pepper or red pepper flakes with the seasoning. Just adjust the amount according to your spice preference for the perfect kick!
