Baked Potato wedges are a delicious, healthy, and nutritious side dish or snack. Parboiling the potatoes in water cuts down on baking time and keeps them soft on the inside. A good source of fiber. Easy to make and delicious to eat.
Table of Content
Why make these potatoes?
- These wedges make perfect sides to any main course or as a snack when you craving some delicious fried food.
- Crispy on the outside, soft tender on the inside but baked, not fried. Perfect subsitute for French fries.
- This recipe uses a fraction of the oil used in traditional deep-fried potato
- Also, you need only 4 main ingredients which are all pantry staples you probably already have on hand.
- And, these are very customizable so you can flavor them any way you like from simple salt and black pepper to parmesan cheese, onion powder, chili powder, etc.
- By the way, you can also air fry them. Just spary the air fryer basket with cooking spray and fry for 20 mins tossing every 8 minutes
- You can also serve these along with other main course such as
- Crispy chicken, Breaded chicken, baked fish, Lamb Roast, Beef, Turkey, or veggie burgers
Ingredients and substitutes
- Potatoes - It's best to use potatoes like russets or yukon gold for these as they hold their shape better. Russet are high is starch so they are wonderfully tender on the inside when baked. Peel and wash potatoes. Slice each potato cut in half. Then each half into three vertically.
- Cooking oil - I love using olive oil but not when I cook on a very high heat like this. Olive oil burns in high heat and is not good for you. So while olive oil is usually healthier than cooking oil, in this case, it's best to use cooking oil.
- Seasonings - The most basic is salt, pepper. But there is so much more you can do with seasoning. I love making different variations from turmeric to pumpkin spice as well as Parmesan or Cheddar. Today I have used, salt, pepper, garlic powder, and paprika. Feel free to throw in some dried herbs like rosemary, thyme or parsley.
Baked potatoo wedges recipe
- Preheat Oven at 425°F/ 220°C/ Gas Mark 7
- Parboil potatoes
- Microwave - Place potato wedges in a large bowl (microwave-safe bowl). Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.
- Stovetop - Place potatoes in a pan of cold water and boil for approximately three minutes. They should be firm, not soft.
- Drain the potato wedges well on a paper towel – wipe excess moisture.
Pro tip - drying potatoes will ensure they are crisp when baking. Excess moisture will cause them to stew. - Season with oil, salt, black pepper, and any other optional seasonings such as paprika, garlic, rosemary, lemon, Italian seasoning). I used garlic powder and paprika today.
- Tray - Line a baking sheet with parchment paper. Arrange the potatoes on the parchment paper in a single layer. I prefer parchment paper but you can also use aluminum foil.
- Bake for about 20 to 25 minutes turning them around once in between until golden brown and crisp on the outside but still tender on the inside.
Pro tip - turning them will ensure they crisp on both sides evenly. - Serve hot with ketchup, mustard, mayo, mustard, ranch dressing. My favorite dipping sauce is a combination of ketchup, mayo, and mustard.
More potato recipes
- Stovetop Melting Potatoes
- Mashed Potatoes Recipe or Skinny Mashed Potatoes
- Hasselback Potatoes
- Crispy Garlic Roasted Potatoes
- Roasted Sweet Potatoes
- Skinny Baked Chicken Potato Casserole
- See all potato recipes
Frequently asked questions
How do you prevent the potato wedges from sticking together?
Drain the potatoes well, wipe them well as this takes away that stickiness. Then add a tablespoon or two of oil. Toss them well before you season them.
What potatoes are best for baking?
Starchy potatoes such as russet or waxy potatoes such as red-skinned and fingerling potatoes are the best for baking in the oven. This is because they absorb moisture and still hold their shape.
Do I need to soak the potatoes before baking?
No, not for this recipe. Since we cook the potatoes halfway in the microwave or par-boiling these absorb enough moisture in them to keep them moist, tender, and soft pillowy on the inside.
What is the secret to making the perfect potato wedges?
Unlike deep-fried potatoes, oven-baked potato wedges can often be considered dry. But, the secret is right here in the process I shared with you. The trick is to cook the potatoes before you bake them. That way they absorb all the moisture they need when parboiled. Then the only thing the oven needs to do is give them a crispy golden color.
Troubleshooting
- My baked potato wedges are dry, not moist inside.
The oven temperature needs to be very hot no less than 200C so the potatoes are instantly crisp and brown. Low oven temperature will take longer to brown on the outside which makes them dry on the inside.
- My potatoes are wet and sticky in the oven.
The potatoes need to be drained well, and any excess moisture wiped off. If there is moisture in the potatoes they will stew, not roast in the hot oven.
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Printable Recipe
Baked Potato Wedges
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 425°F/ 220°C/ Gas Mark 7
Difficulty: Easy
Calories: 110kcal
Adjust Servings Here: 6 servings
Description
Baked Potato wedges are a delicious, healthy, and nutritious side dish or snack. Parboiling the potatoes in water cuts down on baking time and keeps them soft on the inside. A good source of fiber. Easy to make and delicious to eat
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 (900 g) Russet potatoes (washed, peels, cut into wedges)
- 2 tablespoon Olive oil
- 2 teaspoon Salt
- 1 teaspoon Pepper
Optional Variations
- 1 teaspoon Dried rosemary
- 1 tablespoon Lemon
- ½ teaspoon Garlic powder
- 1 teaspoon Paprika
Instructions
- Preheat Oven at 425°F/ 220°C/ Gas Mark 7
- Parboil potatoes Microwave - Place potato wedges in a large bowl (microwave-safe bowl). Heat in the microwave on high for 2 minutes. Toss them then cook 2 minutes more.Stovetop - Place potatoes in a pan of cold water and boil for approximately three minutes. They should be firm, not soft.
- Drain the potato wedges well on a paper towel – wipe excess moisture.Pro tip - drying potatoes will ensure they are crisp when baking. Excess moisture will cause them to stew.
- Season with oil, salt, black pepper, and any other optional seasonings such as paprika, garlic, rosemary, lemon, Italian seasoning). I used garlic powder and paprika today.
- Tray - Line a baking sheet with parchment paper. Arrange the potatoes on the parchment paper in a single layer. I prefer parchment paper but you can also use aluminum foil.
- Bake for about 20 to 25 minutes turning them around once in between until golden brown and crisp on the outside but still tender on the inside.Pro tip - turning them will ensure they crisp on both sides evenly.
- Serve hot with ketchup, mustard, mayo, mustard, ranch dressing. My favorite dipping sauce is a combination of ketchup, mayo, and mustard.
Nutrition Information
Calories: 110- kcalCarbohydrates: 19.9- gProtein: 2.4- gFat: 2.4- gSaturated Fat: 0.4- gPolyunsaturated Fat: 0.5- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 0- mgSodium: 787- mgPotassium: 0- mgFiber: 1.9- gSugar: 1.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Kristina
My favorite way to make potatoes is baked crispy in the oven like this. Much less oil but don't sacrifice flavor.
Veena Azmanov
Mine too Kristina. Thank you! Much less oil for sure.
Karyl Henry
You had me at potato! There's nothing like a perfectly cooked french fry, crisp on the outside, and creamy/fluffy inside. These look perfect
Veena Azmanov
Absolutely, Karly. Baked potatoes like French fries is always a treat.