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.
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 .
- 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.