Baked Crispy Potato Wedges – Perfectly tender on the inside and just the right amount of crisp on the outside – these potato wedges are healthy, light, and and a cinch to make .
I have been indulging on these recently – Yes, sometimes am fixated on a particular recipe or meal and just keep eating it until am stuffed .
Luckily for me, this is baked not fried -thank God! Am all for that ! Don’t want to spend some extra time at the gym – I love running but hate going to the gym- doing those strength training reps -Arrgh!
Anyways, these potato wedges are so easy to make , I have tried it several ways and it just works – And it would satisfy a wide range of palates – from the picky eaters to French fries lovers.
For me the best time to indulge is just right out of the oven – it’s just perfect .
Another way to up your potato wedge game is to use parmesan cheese or add some herbs to it . Combine in garlic with olive oil and lightly toss when it comes out of the oven –I have used parsley, thyme and rosemary before and they all taste great!
And I always have my creole spice blend (my secret weapon) , on hand, to spice things up. You can always use a mild spice blend like Italian spice or any of your favorite . Salt and pepper works just fine too!
Before you proceed there are a few tricks to getting them really crisp.
Here are a couple, I have tried and works for me but to be totally honest, I don’t not follow them most of the time because am perfectly satisfied with the taste and sometimes I am in a hurry.
- Soak your potatoes in cold water for about 5-20 minutes to help the potatoes release some starch from the potatoes and help them get crispy. It is a little bit of pain sometimes to dry them up but so worth it.
- Make sure you dry your potatoes thoroughly before adding oil to it- Whenever, I do not follow this step it does not crisp- it becomes soft instead.
- According to cooks illustrated, you need to use a heavier baking sheet does produce crisp fries- so you if you have an option pick a heavy sheet pan.
- Do not over crowd baking sheet (I am guilty of that some times. Just want to get it over with quickly.
Now that you have a few tried and tasted tips don’t you think it is time to give it a go. What do you have to lose- the potatoes cost less than 2 dollars.
What can you serve these with? A dipping sauce – because it never makes it to the table.
Crispy baked potato wedges
- 2-3 russet potatoes about 1 1/2 pounds
- 1 teaspoon paprika
- 2 tablespoons canola or vegetable oil
- 1 Tablespoon garlic powder
- ½-1 teaspoon Cajun spice , Italian (use your favorite spice)
- 1 teaspoon salt (adjust to taste)
- 1-2 tablespoons chopped fresh parsley optional
- Preheat oven to 400 degrees F.
- In a small pan set over medium low heat, combine the canola oil, paprika garlic, spice , and salt.
- Scrub potatoes clean and cut them into wedges – the thinner the cut the less time to cook - make sure they are even for even cooking.
- Mix together the the spice rub with the potatoes. You may reserve some to rub on after you bake .
- Spread the potatoes in a single layer over a baking sheet. Bake the potatoes for 20-25 minutes, flipping them every 10- 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 20 minutes you have to check on them often.
- Toss the fries with the reserved spices, if desired or parmesan cheese , fresh parsley, to taste. (options)
- Allow to cool slightly,and serve immediately.
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