Crispy Baked Potato Wedges

These Potato Wedges are a straightforward facet that’s completely seasoned with Parmesan, garlic, and herbs, then oven-roasted till golden brown with fluffy, tender facilities.

Pair with smash burgers, grilled chicken breasts, or your favourite dipping sauce for the final word meal!

plated Crispy Baked Potato Wedges with parmesan and parsley

Holly’s Recipe Highlights: Crispy Baked Potato Wedges

Taste: The savory Parmesan, garlic, onion, and seasoned salt create a wealthy, tacky taste with a touch of herb freshness and completely crispy edges.
Why It Works: Soaking in chilly water prevents the wedges from steaming within the oven, guaranteeing they’re crisp on the surface and fluffy inside.
Serving Options: Serve these potato wedges with ketchup, garlic aioli, or honey mustard for dipping.

Complete Time: 1 Hr 30 Minutes (10 Minutes Prep!) Servings: 4 Cooking Methodology: Oven-Baked

Ingredient Notes

oil , potatoes , garlic powder , parsley , onion powder , seasoned salt , parmesan with labels to make Crispy Baked Potato Wedges

Russet Potatoes: Their excessive starch content material creates fluffy interiors and crispy edges. Select small, evenly sized potatoes and go away the skins on to assist the wedges maintain their form whereas baking.
Parmesan Cheese: Select a finely shredded or grated Parmesan in order that it coats the wedges evenly.
Seasonings: I exploit garlic and onion powder as a result of they distribute evenly over the wedges and are much less prone to burn than recent.

Variations

Spicy: Add cayenne, chili powder, or crushed purple pepper.
Ranch: Add dry ranch seasoning and cut back the seasoned salt.
Loaded: End baked wedges with cheddar, bacon, inexperienced onions, and bitter cream.

Lower Evenly: Lower every potato into evenly sized wedges in order that they cook dinner at the same price.
Soak the Potatoes: Soak lower potatoes for at the least half-hour when potential to take away the surplus floor starch.
Dry the Potatoes: Totally pat dry the potatoes. Water left on the floor creates steam and prevents browning.
Area Evenly: Use a big rimmed baking sheet so you’ll be able to go away area between the wedges. Crowded potatoes soften as a substitute of crisping.
Prepare Pores and skin-Facet Down: Place the potatoes pores and skin facet down on the baking sheet so each lower surfaces stay uncovered to the recent oven air.

Save Leftovers

Preserve leftovers in an hermetic container within the fridge for as much as 4 days, or within the freezer for as much as 2 months.

Unfold frozen wedges on a baking sheet and reheat within the oven at 400°F till scorching and crisp.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Prepare dinner Time 50 minutes

Soaking (if time permits) 30 minutes

Complete Time 1 hour 30 minutes

Preheat oven to 400°F.
Wash potatoes and lower in half lengthwise after which lower into wedges (relying on measurement, 8 to 10 wedges every).
If time permits, soak potato wedges in chilly water at the least half-hour. Drain and dry very properly with a kitchen towel or paper towels.
Toss potatoes with remaining elements till properly coated.
Place potatoes, pores and skin facet down, on a big baking pan and bake till tender and browned, about 32 to 36 minutes.

Soaking the potatoes in chilly water for at the least half-hour (or up to a couple hours) removes starches.
As soon as soaked, dry the potatoes properly in order that they don’t steam.
Be beneficiant with the oil, it helps them crisp.
They are often broiled a minute or two earlier than serving if desired.
Preserve leftovers in an hermetic container within the fridge for as much as 4 days and within the freezer for as much as 2 months.

Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of elements used.

Course Appetizer, Facet Dish

Delicacies American

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