Baked Potato Wedges were a mainstay side dish of my childhood. We had them at least once a week and they were always made with Lipton’s onion soup mix and red potatoes, no exceptions. My siblings and I all loved them. In fact, I still love them enough that I get a little bit giddy when I’m somewhere with potato wedges on the menu. It’s that nostalgia acting up. Now, when I make them at home I’ve graduated to using my own seasoning mix and a longer baking time to get them extra crispy and extra flavorful.
You can use any kind of potatoes you want. You don’t even have to peel them. Russets will give you a fluffier interior, while red potatoes will be much firmer. I like Yukon Gold — they’re my favorite all-purpose potato and the skin is thin enough that isn’t cumbersome here.
The seasoning mix here is a combination of paprika, garlic powder, onion powder, and salt and pepper. Simple, but still delicious. Stir those together and then toss it with the potatoes and some olive oil until they’re very evenly coated.
And then you bake. The key to crispiness is making sure that there is enough space between each potato wedge for air to circulate, so use two baking sheets if you have to.
You want to carefully arrange the potatoes so each wedge is laying on a flat side to start out. Then bake them for twenty minutes or so at 425°F and flip them over before you put them back in the oven.
Yes, this means using tongs or a fork to individually flip over each wedge. But it’s worth it, I promise.
After forty-five minutes in the oven, these should be golden, crisp, and beautifully fragrant. There’s no stand-out spice here… just that general well-rounded effect of being well-seasoned. And, of course, crispy as you could want them to be.
Crispy Baked Potato Wedges
Diet: Vegan Vegetarian Gluten-Free
Ingredients
- 2 lbs large potatoes
- 3 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Preparation
- Preheat oven to 425°F.
- Wash and scrub potatoes well. Pat dry. You don't need to peel them, but can if you wish. Set aside.
- In a small bowl, mix together paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Cut each potato in half lengthwise, then cut each half into 4 wedges so you have 8 total wedges. (For smaller potatoes, cut into just 6 wedges.)
- Place wedges in a bowl, then drizzle with olive oil and add the seasoning mix. Toss until potatoes are well coated.
- Arrange wedges on a baking sheet, making sure cut sides are laying flat and that there is room around each wedge.
- Bake until darkly golden and crispy, about 40-45 minutes, turning once halfway through cooking time.
- Serve hot and enjoy!
Recipe adapted from Erren's Kitchen.