Crispy Baked Potato Wedges

Baked Potato wedges are a delicious, healthy, and nutritious side dish or snack. Parboiling the potatoes in water reduces baking time and keeps them soft on the inside. A good source of fiber. Easy to make and delicious to eat.

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Why make these potatoes?

• These wedges make perfect sides to any main course or as a snack when you’re craving some delicious fried food.
• Crispy on the outside, soft and tender on the inside, but baked, not fried. Perfect substitute for French fries.
• This recipe uses a fraction of the oil used in traditional deep-fried potatoes.
• By the way, you can also air fry them. Just spray the air fryer basket with cooking spray and fry for 20 minutes, tossing every 8 minutes.

Ingredients and substitutes

• Potatoes – It’s best to use potatoes like russets or Yukon Gold for these, as they hold their shape better. Russets are high in starch, so they are wonderfully tender on the inside when baked. Peel and wash potatoes. Slice each potato in half. Then each half is divided 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 are salt and 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.

Step-by-step: Baked potato wedges recipe

• Preheat Oven at 425°F/ 220°C/ Gas Mark 7
• Parboil potatoes
  • Microwave – Place the potato wedges in a large microwave-safe bowl. Heat in the microwave on high for 2 minutes. Toss them, then cook for 2 more minutes.
  • Stovetop – Place the potatoes in a pan of cold water and boil for about 3 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, and 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 evenly on both sides.
• Serve hot with ketchup, mustard, mayo, and ranch dressing. My favorite dipping sauce is a combination of ketchup, mayo, and mustard.

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• See all potato recipes

Troubleshooting

• My baked potato wedges are dry, not moist inside.
  The oven temperature needs to be very hot, at least 200 °C, so the potatoes are instantly crisp and brown. A 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.

Frequently asked questions

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