Ultra Crispy Oven-Baked Potato Wedges ~ This is best the homemade crispy potato wedges you can make. It’s not fried. These are oven-baked potatoes wedges with a crispy exterior and pillowy soft interior.
Lately, with distance learning Matt and I have been tag-teaming snacks and meal duties. It’s like our kids have turned into forever-hungry little people. Thankfully we cook all day as it is so the kitchen is always open and snacks like this ultra crispy oven-baked potato wedges are easy to turnout
A must, when your brain is on low-battery mode from homeschooling the boys (six more days and counting!) to being the entertainment director so that they don’t tear each other apart over video games. Things are getting grim. Sensitive 5-year-olds don’t mix well with moody 13-year-olds and that is the truth. Lockdown and prolonged exposure to one another is making them feral. They need to see friends, be amongst their own kind.
Am I terrible for equating and relating their behavior to wild animals? I might be. But there’s comfort in compartmentalizing.
There’s also a lot of comfort in these ultra crispy potato wedges! How’s that for a transition. Ha-ha. If there’s one thing that calms us all, at least in my house is food, especially when comfort snacks like this hit the kitchen counter. The kids yelling comes to a halt, the pushing moves to running to the kitchen, 5-year-old tears dry midstream while they stuff their face.
I get all of ten minutes to catch my breath before they turn back to feral. I’ll take it.
Tips for making the best Crispy Oven Baked Potato Wedges
What potatoes work best for oven baked potato wedges?
For this recipe I used Russets, but Yukon Gold works well too.
How to make the crispiest potato wedges?
Be sure to soak the potatoes for at least 10 minutes. You can skip this step, but soaking the potatoes releases the starch and allows the potatoes to absorb moisture. An important and nifty trick that America’s Test Kitchen has proven to yield a crispy exterior and a soft and fluffy interior.
How long to roast oven baked potato wedges?
About an hour with flipping wedges half through so each side is crispy. Keep in mind the time in the recipe is a guideline. The thickness of wedges will effect the overall bake time. Bake the wedges until they are deeply golden for that ultimate crispy finish. Make sure to arrange potatoes in an even single layer and avoid letting any potato wedges overlap.
What should I serve potato wedges with?
The ones that work best for my family are ketchup, garlic aioli, Ranch – nearly anything will work.
- 2 lbs. russet potato, cleaned
- water - enough to submerge potatoes
- 4 tablespoons olive oil
- 1 tablespoons kosher salt (not table salt!)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon smoked paprika
- freshly cracked pepper
- flaky salt like fleur de sel
- finely chopped parsley
- Heat oven to 450 degrees F. Line two baking sheets with parchment parchment paper for easy clean up.
- Halve potatoes lengthways, then halve each half once more to make quarters. Halve each quarter to make a total of 8 wedges.
- Place potatoes wedges in a large bowl and cover with water. Soak for 10-minutes in hot water to remove starch. You can bypass this step if you are in hurry, but just know the wedges won't be as crispy.
- In the meantime, make the seasoning mix. In a small bowl mix together kosher salt, garlic powder, onion powder and paprika. Set aside.
- Drain the potatoes and pat dry. Rinse and wipe out the bowl to resuse. Place the potato wedges back into the emptied out bowl, drizzle with olive oil and toss to coat. Sprinkle the seasoning mix and toss to coat. Arrange potatoes in a single layer, so they do not overlap.
- Bake for 30 minutes, remove pan from the oven and flip the potato wedges over and bake for another 30 minutes or until wedges are deeply golden and is easily pierced with a fork.
- Remove from oven and sprinkle with flaky salt like fleur de sel and parsley. Serve immediately with dipping sauce.