Potato wedges require no introduction. Everyones knows them and everyone loves them. They go with everything from burgers to fish and fit in at both a backyard barbecue and a nice dinner party.
This recipe provides a straightforward way to bake up a batch of super crisp and wonderfully flavorful potato wedges that turn out fabulous every time!
Let’s get started…
Each potato should give you 16 wedges and depending on how big your spuds are, they can provide 2-3 servings. I used really big russets today, so 2 of them created plenty of wedges for 4 people.
In addition to the potatoes, you will need some neutral oil, 3 tablespoons of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of seasoned salt, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.
I highly recommend garnishing this wedges with grated parmesan, finely chopped parsley and some fine sea salt as soon as they come out of the oven. I have never once regretted garnishing wedges in this way, so do what you will with this suggestion.
Begin by scrubbing the potatoes and slice them into 16 equal sized wedges. The easiest way to do this is by cutting each potato in half (be sure to use a sharp knife) and then cut each half in half (giving you 4 quarters) and each quarter into 4 wedges.
Place all of the wedges into a large bowl and add enough cool water to cover all of them. Let them soak for 45-60 minutes. This will help draw out excess starch from the potatoes and will allow them to achieve maximum crispiness.
After they soak, drain the water and dry the wedges with paper towels and transfer them into a large dry bowl.
Drizzle the dried potato wedges with 2-3 tablespoons of a neutral oil and add then add the cornstarch and seasoning. Toss until all of the wedges are coated and then transfer them onto a parchment lined baking sheet leaving a little bit of space between each wedge.
Bake in a 400 degree oven for 25-30 minutes. Carefully flip the wedges and then bake for another 20-25 minutes or until both sides are golden brown and crispy.
Now comes the fun part…
While the wedges are still piping hot, grate some parmesan over them and sprinkle with a little finely chopped parsley and sea salt.
These potato wedges are wonderfully crispy on the outside, but soft and warm on the inside… simply perfect.
In addition to grabbing them directly off of the baking sheet and eating them over the kitchen counter, they can be serve with burgers, steak, BBQ chicken, a big bowl of soup… literally anything you want!
Enjoy!
Crispy Potato Wedges
Ingredients
- 2 large russet potatoes
- 2-3 tablespoons of a neutral oil
- 3 tablespoons of cornstarch
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of seasoned salt
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- parmesan, grated (optional garnish)
- fresh parsley, finely chopped (optional garnish)
Instructions
- Preheat your oven to 400 degrees
- Scrub the potatoes until very clean and slice into evenly sized wedges
- Transfer the potato wedges into a large bowl, cover with cool water and let them soak for 45-60 minutes
- Drain the potatoes, pat them dry with paper towels and transfer them into a large, dry bowl
- Once all of the potatoes are dried, drizzle with 2-3 tablespoons of neutral oil and add the cornstarch and seasoning into the bowl and toss until all of the wedges are all generously coated
- Transfer the seasoned potatoes onto a parchment lined baking sheet in a single layer
- Bake at 400 degrees on a center rack for 25-30 minutes
- Pull the pan out of the oven (be sure to close the door to avoid loosing heat) and carefully flip all of the wedges and return the pan to the oven
- Bake for an additional 20-25 minutes
- Once the wedges are golden brown and crisp, transfer the pan out onto a cooling rack
- Grate fresh parmesan over the hot crispy potato wedges and sprinkle with finely chopped parsley and salt
- Serve hot
