Side Dishes > Potato Dishes (Other) > Fried Potatoes > Potato Wedges Recipe (Baked)

Crispy Baked Potato Wedges

Enjoy crispy, flavorful potato wedges without the guilt of frying! This baked potato wedges recipe delivers a satisfying crunch with a soft, fluffy interior. Perfect as a side dish for burgers, sandwiches, or as a snack with your favorite dipping sauce. The secret lies in the double baking technique and a generous coating of spices.

Prep Time
15 minutes
Cook Time
40 minutes
Servings
4
Ingredients
  • 2 large Russet Potatoes
  • 2 tablespoons Olive Oil
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Cornstarch

Preparation

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and helps with browning.

Prepare the Potatoes

Wash and scrub the potatoes thoroughly. There's no need to peel them. Cut each potato lengthwise into 6-8 wedges, depending on the size of the potato.

Boiling the Potatoes

Place the potato wedges in a large pot and cover with cold water. Bring to a boil and cook for 5-7 minutes, or until the edges of the potatoes are slightly tender. This pre-cooking step helps create a fluffy interior.

Draining and Drying

Carefully drain the potatoes and let them steam dry in the pot for a few minutes. This will help them crisp up in the oven. Gently toss the potatoes to rough up the edges slightly.

Seasoning

In a large bowl, whisk together the olive oil, paprika, garlic powder, onion powder, dried oregano, salt, pepper, and cornstarch. The cornstarch helps create extra crispy wedges.

Coating the Wedges

Add the potato wedges to the bowl and toss to coat them evenly with the spice mixture. Make sure each wedge is well coated for maximum flavor and crispness.

Baking

Arrange the potato wedges in a single layer on the prepared baking sheet, making sure they're not overcrowded. Bake for 20 minutes, then flip the wedges and bake for another 20 minutes, or until golden brown and crispy. For extra crispiness, broil for the last 2-3 minutes, watching carefully to prevent burning.

Serving

Remove from the oven and let cool slightly before serving. Serve hot with your favorite dipping sauce, such as ketchup, ranch dressing, or aioli.

Nutrition Facts Estimated per 100g of product

Calories: 150 kcal
Carbohydrates: 25g
Protein: 3g
Fat: 5g
Fiber: 3g

Other Considerations for Nutrition

Nutrition information is an estimate and can vary based on specific ingredients and portion sizes used. This recipe is relatively low in fat compared to fried potato wedges, but still contains a significant amount of carbohydrates. Consider adjusting the seasoning to your taste preferences, but be mindful of added sodium.

← Classic Scalloped Potatoes Crispy Garlic Herb Roasted Potato Wedges →

FAQ

  • Can I use different types of potatoes?

    Yes, you can use Yukon Gold potatoes for a slightly sweeter flavor. However, russet potatoes are best for achieving a crispy exterior.
  • Can I add other spices?

    Absolutely! Feel free to experiment with different spices like chili powder, cayenne pepper, or rosemary.
  • How do I prevent the potatoes from sticking to the baking sheet?

    Using parchment paper is the best way to prevent sticking. You can also lightly grease the baking sheet with olive oil.
  • Can I prepare these ahead of time?

    You can boil the potatoes and coat them with the spices ahead of time. Store them in the refrigerator until ready to bake.