Crispy Fresh Baked Potato Wedges Recipe
Easy and crispy oven baked potatoes, seasoned with a blend of spices, soft on the inside and crunchy on the outside.
Discovering why this recipe works
I woke up one lazy Saturday morning, looking for something quick to make for my toddler. I wanted something that had a short prep time – quick, tasty and healthy. I remembered that I had some potatoes in the kitchen pantry and some leftover chicken salad that we had for dinner the night before. So, I made up my mind – it was going to be Baked Crispy Wedges, Homemade sauce and Chicken Salad for breakfast.
If you are a fan of crispy fries, then you will want to try this recipe. You can use almost any type of potato to make this recipe, but I prefer Russet potatoes. Their texture and lower specific gravity make them good for baking. The secret to getting crispy potatoe wedges is to, first of all, coat the potatoes in baking flour or cornstarch, then spread them out on a lined baking sheet before baking. Piling up your potatoes on the baking sheet will end up leaving them steaming instead of looking golden brown and crispy. Check out the recipe card below to see step by step method of how to make this recipe.
Crispy Baked Potato Wedges
Ingredients
- 6 Russet Potatos Large
- 1 tbsp butter melted
- 2 tbsp baking flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili flakes
- 1 tsp parsely dried or fresh
- 1 tsp thyme dried or fresh
- 1 tbsp black pepper
- 1 tsp salt
Instructions
- Wash the potatos and pat dry. Cut each potato in half, then cut each half into 4 wedges. Transfer the cut wedges to a bowl and cover with cold water. Leave to stand for 20-30 minutes.
- While the wedges are soaking, preheat your oven to 400F; drain the water from the potatos and pat dry with a paper towel.
- In a small bowl, combine the melted butter and all the seasonings, except the baking flour.
- Add the seasonings to the potatos and mix together.
- Add the baking flour and combine.
- Transfer to a lined baking pan and spread evenly. Make a space in between the wedges, be sure not to crowd the pan. Bake for 40 minutes or until wedges are golden brown.
- For the homemade dipping sauce: combine 2 tablespoons of mayo, 1 teaspoon of siracha or hot sauce, ½ teaspoon sugar (or any sweetener), and a dash of lime juice. Mix together and serve with wedges.
