How To Make Baked Potato Wedges

How To Cut Wedges

How to Make Baked Potato Wedges

Cutting potato wedges is so much easier than cutting fries. Cut a potato in half . Halve potato, then halve EACH HALF again, so you have 4 pieces.

Thats it.

Season them with your favourites. I use minced garlic instead of powdered BUT you CAN use powdered if you so desire. Paprika, parsley and plenty of salt follow, because lets face it, salty potatoes are the best kind of potatoes.

And in 35 minutes, you have wedges. Let me rephrase. CRISPY and crunchy Baked Potato Wedges.

Quick Prep Time And Minimal Clean Up

Instead of having salty french fries, baked potato wedges are a healthier alternative for your craving. When you make something yourself, you can watch how much salt and oil you are using to make sure its a little healthier. With the spices used in this dish, you might not use as much salt as you normally would have anyway. It is also quick to prepare, with minimal cleanup.

All youll need is a cutting board, sharp knife, spatula, and a baking sheet. In ten minutes flat your wedges will be ready for the oven. The only bummer is that it takes about 45 minutes to cook, so make sure you put it in the oven early enough so it will be ready when its dinner time. On a positive note, this gives you plenty of time to prepare the rest of the food, spend quality family time, or get some housework done.

Dishes that dont take too long to prepare make it easier for people who dont have a lot of time. Maybe you work full-time or just havent had time to prepare anything with all the errands and housework you have, you dont want to add on the pressure of what to cook for dinner. As long as you have a bag of Russet potatoes, bacon, and cheese handy, you can make this dish in no time. Make sure you use Russet potatoes as the quality will be better and it will be easier to cut them into even wedges.

Crispy Sweet Potato Wedges

One of our favourite side dishes, sweet potatoes are easy to make with so much natural flavour. Usually you have them mashed, roasted, smashed or stuffed. But wedges? Well, Im not going to lie here. You may break out some epic dance moves after taking these out of the oven and seeing just how crispy they are!

If you need a crazy good side dish, appetizer or snack, homemade sweet potato wedges are just what youve been looking for.

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Recipe Tips And Notes

Use Russet potatoes for wedges that are crunchy on the outside and fluffy & mild inside.
Cut the potatoes into equally thin wedges to ensure even baking.
Dry your wedges. Lay them on a paper towel and cover with another paper towel, press down and dry them thoroughly. This will help them to get nice and crispy.
Ensure that the potatoes are evenly coated with the oil and seasonings. You can mix them in a large bowl or in a large Ziploc bag.
Place the potatoes in a single layer on the baking sheet. If they are too crowded they will steam and they wont get crispy.
Roast at high heat for potato wedges crispy on the outside and soft on the inside.
Flip the potatoes halfway through for even baking on both sides.
Be sure to bake the potato wedges in a preheated oven for the best results.

Bake For 35 Minutes Turning Wedges Half Way Through Baking Time Until Golden Crisp And Cooked Through When Tested With A Fork

Line baking sheet with foil. How to make these crispy potato wedges · bake: · scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. Bake for 30 minutes, then flip the wedges over . · add the wedges to a large mixing . Slice each potato in half lengthwise. Place parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes . Place the wedges on a baking sheet, top with grated parmesan cheese and bake for 30 mins. Arrange them in an even layer and return the . Spread the potatoes in a single layer on the prepared baking sheet. Prep potatoes and cut into wedges . Bake for 35 minutes or until golden brown and fork tender. Youll have 6 long wedges from . · cut the potatoes in half lengthwise. How to make potato wedges · scrub the outside of the potato clean and pat thoroughly dry.

French Fries Recipe Fried Potato Wedges Recipe YouTube from i.ytimg.com

Bake for 30 minutes, then flip the wedges over . Place the wedges on a baking sheet, top with grated parmesan cheese and bake for 30 mins. How to make potato wedges · scrub the outside of the potato clean and pat thoroughly dry. · cut the potatoes in half lengthwise. Youll have 6 long wedges from . Spread the potatoes in a single layer on the prepared baking sheet. How to make these crispy potato wedges · bake: Bake for 35 minutes or until golden brown and fork tender.

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How To Make This Potato Wedges

Prepare oven: Preheat the oven to 400°F and line 2 large baking sheets with parchment paper set aside.
Mix the herbs: In a small mixing bowl, whisk olive oil, garlic powder, onion powder, paprika, salt and pepper set aside.
Cut the potatoes: Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel. Next, place the potato on a cutting board and carefully slice it in half lengthwise. Place the cut side down onto the cutting board and cut it again in half to create quarters. If the potatoes are large, then you can cut again in half each quarter, to create 8 wedges.

Mix potatoes with herbs: Place the wedges into a large mixing bowl. Pour the oil mixture over the top and generously rub all over the potatoes to evenly coat.
Add potatoes to the baking sheet: Now spread the wedges onto the prepared baking sheets, making sure you leave some space in between.
Add Cheese: Sprinkle with 3/4 of the parmesan and bake for 30-35 minutes, flipping once with a tong to ensure even browning.
Garnish and serve: Once done, remove from the oven. sprinkle with remaining parmesan cheese on top and garnish with freshly chopped parsley. Season with extra salt and pepper, if needed, and serve warm with your favorite dip. Enjoy!

How To Make Sweet Potato Wedges

Bake perfect crunchy sweet potato wedges every time with this recipe. All you need is:

SWEET POTATOES: Look for sweet potatoes that are roughly the same size and length with a smooth skin and straight lines/edges. Minimal curves make them easier to cut into wedges. For American readers, choose sweet potatoes labeled yams.
OLIVE OIL: canola and coconut oil/s can also be used.
SEASONINGS: our recipe uses paprika, garlic powder, onion powder, red chili powder, cayenne pepper and dried thyme. However, you can make them your own and use the seasonings you have on hand.
SALT: I LOVE flaky sea salt on these! Theres something extra special about salty potatoes.

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Aromatic Baked Potato Wedges

30 minutesEasy

These baked potato wedges are really easy and quick to make, ready in 30 minutes and much healthier than chips and fries. Perfect for babies and little ones, if you dont add any salt in the mixture, as they are easy to hold with their little fingers, soft in the middle and crispy outside. You could serve them with some dippers, some cheese, homemade patties, and so much more. They really go well with anything!

How Long To Roast Potatoes

Ultimate Oven Baked Potato Wedges | One Pot Chef

For crispy potatoes, I prefer to roast them at a higher temperature for the best, golden results: normally at 400°F for 45-55 minutes, while turning them a couple of times to ensure they crisp up all over.

Or use the following reference as a guide for your personal preference:

350°F : 65-75 minutes.
375°F : 55-65 minutes.
400°F : 45-55 minutes.
450°F : 35-45 minutes.

Storing Freezing And Reheating

Leftovers can be stored in an airtight container in the fridge for 2 or 3 days.

To freeze, arrange the completely cooled wedges in an even layer on a baking sheet and pop them in the freezer. Once theyâre frozen, transfer the wedges to a resealable freezer-safe bag or container and freeze for up to 3 months.

To reheat, warm the leftover wedges in a 350ÂºF oven for 10 or 15 minutes, flipping halfway through. Frozen wedges will take the full 15 minutes to warm through.

Crunchy Baked Potato Wedges

Potato wedges are almost as popular as fries in Australia. When you go to a pub, there will inevitably be wedges on the bistro menu right alongside fries.

And theres almost as many varieties of frozen potato wedges as there are fries. Different flavours, different crunch levels, normal potato and sweet potato, extra spicy the list goes on and on.

Im not going to deny that I have been known to have a stash of frozen wedges in my freezer. They are SUCH a great midnight snack.I cant help it, I just cant resist the convenience!

BUT as with everything, homemade is so much better. Ive always noticed that the frozen ones have a slight sourness to them anyone else notice that??

Coating potatoes in a light seasoning adds flavour and extra CRUNCH!

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Tips To Make The Best Potato Wedges

Start with quality Russet potatoes, preferably organic since theyre on the dirty dozen list for produce highest in pesticide residue. Look for smooth, firm potatoes. Youll need about four medium potatoes.

Slice the potatoes into even wedges so they bake evenly. Youll find instructions below. The last cuts are the most important, when youre slicing the quartered potatoes into wedges.

Soak the potatoes for 10 minutes. Ive used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot.

Season generously with garlic powder, onion powder and black pepper. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. Ive used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns.

Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. Youll need a legit half-sheet pan to make them all fit. If you dont have one, youll need to divide them across two pans.

Flip halfway through baking. This is a little tedious, but essential to achieving evenly golden, crispy edges all over. You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so theyre in an even layer again.

Dont pull them out of the oven too early. They should be deeply golden. Crispy potato wedges or bust!

How To Make Roasted Potato Wedges That Dont Stick To The Pan

Weve been making a version of these oven fries for quite some time now. Over time, weve learned a few tricks for making the best.

One of the most significant issues weve had when baking potato wedges is that they stick to the pan. Being forced to slowly peel potato wedges from your baking sheet is no fun.

The Secret To Crispy Potato Wedges:

Youll love this tip for extra crispy baked potato wedges. These have a crisp and golden skin on the outside and are perfectly tender inside. Have you ever given your potatoes an ice bath? By letting them soak in cold water with 2 cups of ice for 30 minutes, it draws out the starch, making the finished product extra crispy.

If youre really short on time you can skip this step, but they might not be a little softer than you were hoping for. Another thing to help them come out crispy is making sure the wedges are laid out in an even, single layer on your baking dish. This is super important!

Ultra Crispy Baked Potato Wedges

Lets make homemade crispy potato wedges. Yessss. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Theyre the perfect homemade solution any time the French fry craving strikes.

These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible.

Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. Theyre as healthy as fries can be, basically.

Heres the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.

In fact, with this method, the outsides almost seem to have a double layer of crispness. Its magical. Granted, you could skip the soaking step if youre in a hurry, but your potato wedges will be about 80 percent as awesome. We owe a thank you to the geniuses at Americas Test Kitchen for this little trick.

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What Are The Best Potatoes For Oven

Russet potatoes are the best pick for potato wedges, both for their texture and size. Their thick skins and super-starchy flesh guarantee wedges with a crisp outside and fluffy insides once baked. Because russets are larger than other varieties, they also yield bigger, longer wedges.

Buying russets that are similar in size and shape is more important than buying russets that are similar in weight. Each potato gets cut into six wedges, so starting with potatoes that are about the same size is key to getting wedges that cook evenly.

Dipping Sauces For Potato Wedges

HOW TO MAKE BAKED SPICY POTATO WEDGES |HEALTHY RECIPE

Something to dunk the wedges in is essential!!!

I know some people like tomato sauce or ketchup. Other sauce options Ive seen include BBQ sauce, yogurt, ranch, aoli , and I also like to serve this with Avocado Dipping Sauce.

But for us Aussies, we cant go past sour cream and sweet chilli sauce. In fact, if you order wedges at a bistro, sour cream and sweet chilli is the default serving sauces you have to ask if you DONT want them!!

If youve never tried the sour cream/sweet chilli combo, give it a go! Its outrageously moreish I guarantee youll love it. Nagi

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How To Make Potato Wedges

Wedges are a family favourite around here.but Im sure this isnt the only family. Im thinking families on a universal or world wide scale have the same love affair with good, crispy Baked Potato Wedges. This week, reading all of the amazing reviews from my Crispy Sweet Potato Wedges with Garlic Avocado Aioli recipe, you were all craving some CRISPY and CRUNCHY wedges. Usually, the wedges we make are the Smokey Mexican Beef Wedges, which are basically Taco smothered wedges.

Since most of you have also been writing in after trying the Crispy Garlic Butter Parmesan Smashed Potatoes, those two flavours had to happen in a wedge. After making potato wedges once, you wont want to be cutting fries any more. BONUS POINTS: These are much quicker and healther-ish, since theyre oven baked.

Heres How You Make It

Turn the oven on to preheat at 450 degrees. Then, line a rimmed baking sheet with parchment paper if you have it.

While the oven preheats, cut the potatoes into about 8 wedges each, more if you have a very large potato.

Pat the cut wedges with a paper towel to remove excess starch.

Add the potato wedges to a large bowl with the oil, tossing to coat.

In another, smaller bowl, stir together the spices, then sprinkle the spice mixture over the potatoes in the bowl. Toss to coat.

Add the potatoes to the parchment-lined baking sheet, making sure they are all in a single layer and none are overlapping or touching .

Put them in the oven for 15 minutes, then take them out, flip the potatoes over and put them back in the oven for another 15 minutes.

Make the sauce while the potatoes are baking by stirring together the mayo and barbecue sauce.

Potatoes are done when they are brown and crispy on the edges and fork-tender on the inside.

Serve the crispy potato wedges with a side of sauce.

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