Crispy Baked Potato Wedges

$- 4 large russet potatoes, scrubbed clean - 1/4 cup olive oil - 1 tablespoon garlic powder - 1 tablespoon smoked paprika - 1 teaspoon dried oregano - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon of fresh parsley, chopped (for garnish) If you want to change things up, you can swap oils. Use avocado oil or canola oil instead of olive oil for a lighter taste. You can also try different potatoes. Yukon Gold gives a creamier inside, while sweet potatoes add a sweet twist. Each option offers unique flavors that can elevate your dish. Russet potatoes are my go-to for crispiness. They have a high starch content, which helps achieve that perfect crunch. Look for potatoes that are firm with smooth skin. Avoid any that have spots or wrinkles. Fresh potatoes will give you the best results, making your wedges golden and crispy. First, scrub the russet potatoes well under running water. This gets rid of dirt and impurities. Use a brush to clean the skin if needed. After washing, dry them with a towel. Next, cut the potatoes. Slice each potato in half lengthwise. Then, cut each half into wedges. Aim for about eight wedges per potato. This helps them cook evenly. Now it’s time to mix the seasoning. In a large bowl, combine the olive oil, garlic powder, smoked paprika, oregano, onion powder, salt, and black pepper. Stir these well until they blend. You can use a whisk or a spoon. Once mixed, add the potato wedges to the bowl. Toss them gently in the oil mixture until each wedge is coated. This step is key for great flavor. Preheat your oven to 425°F (220°C). This step is very important. A hot oven ensures crispy edges. While it heats, line a baking sheet with parchment paper. This makes cleanup easy. Arrange the coated wedges on the baking sheet in a single layer. Make sure they have space between them. This helps air flow and crispiness. Bake the wedges for about 30 to 35 minutes. Flip them halfway through for even browning. When they look golden brown and crispy, they are done! Enjoy them fresh from the oven. For the full recipe, check the earlier section! To get those potato wedges super crispy, spacing is key. Place the wedges apart on your baking sheet. This way, hot air can flow around them. Avoid stacking or crowding. I recommend using parchment paper for the best result. It prevents sticking and helps the wedges crisp up nicely. Oven types can vary, so adjust cooking times as needed. If you have a convection oven, lower the temperature by about 25°F. This helps cook the wedges evenly. For standard ovens, stick to the 425°F setting. The right temperature ensures the outside gets crispy while the inside stays soft. Pair your crispy baked potato wedges with tasty dips. Ketchup and ranch are classic choices, but try spicy aioli for a twist. You can also add toppings for extra flavor. Cheese, sour cream, or even fresh herbs can make them pop. Enjoy your wedges with these fun additions! {{image_2}} You can easily change the taste of your potato wedges. For a spicy kick, add cayenne pepper or chili powder to the seasoning mix. This will bring heat and excitement. If you prefer herbs, try using fresh rosemary or thyme. These herbs will add a fragrant flavor that enhances the potatoes. Want to cook faster? Use an air fryer! It cooks the wedges in about 20 minutes. Set it to 400°F (200°C) and shake the basket halfway through. For a smoky taste, grill the wedges. Brush them with oil and grill for 5-7 minutes on each side. This method gives a nice char. If you are vegan, swap olive oil for a plant-based option like avocado oil. You can also mix in different spices that fit your taste. For gluten-free diets, check your seasoning blends. Many spices are gluten-free, ensuring everyone can enjoy these wedges. For the full recipe, you can refer to the earlier section. To keep your leftover potato wedges fresh, use an airtight container. Glass or plastic containers work well. Place a paper towel in the container to absorb moisture. This helps keep the wedges crispy. Store them in the fridge for up to three days. Avoid stacking the wedges on top of each other to prevent mushiness. The oven is the best way to reheat potato wedges. Preheat it to 400°F (200°C). Spread the wedges on a baking sheet. Bake for about 10-15 minutes until they get hot and crispy again. You can also use a stovetop. Heat some oil in a pan and add the wedges. Cook until they are warm and crispy. Avoid using the microwave. It makes the wedges soft and chewy. If you want to freeze your potato wedges, let them cool first. Place them on a baking sheet in a single layer. Freeze them for about one hour. Then, transfer the frozen wedges to a freezer bag. Remove as much air as possible before sealing. They will last for up to three months. When ready to use, thaw them in the fridge overnight. Reheat in the oven for the best results. You can make crispy wedges without oil by using a few tricks. First, try using an air fryer. It uses hot air to cook and crisp the potatoes. Second, coat the wedges with a mixture of spices. Use cornstarch or breadcrumbs to help them crisp up. You can also bake them on a hot pan, which helps create a nice crust. Yes, you can prep potato wedges ahead. Cut and season them, then store in an airtight container. Keep them in the fridge for up to 24 hours. When you're ready to cook, just spread them out on a baking sheet and bake. This saves time and keeps your meal simple. Some popular sauces include ketchup, ranch dressing, and spicy aioli. For a twist, try making a honey mustard sauce. Just mix honey, mustard, and a dash of vinegar. You can also make a simple garlic dip with yogurt, minced garlic, and lemon juice. Absolutely! To ensure safety, use clean utensils and a dedicated cutting board. Check all seasonings to confirm they are gluten-free. Avoid using shared pans or surfaces that may have gluten residue. This way, everyone can enjoy your tasty wedges safely. For a spicy kick, add cayenne pepper or chili powder to your seasoning mix. You can also toss the wedges with hot sauce before baking. If you like fresh heat, add diced jalapeños for extra flavor. Adjust the spice level based on your taste buds. Look for golden brown color and a crispy texture. The wedges should be tender inside when pierced with a fork. Bake for about 30-35 minutes, flipping halfway for even cooking. If they are crispy and golden, you know they're ready to enjoy. In this article, we covered how to make crispy baked potato wedges with easy steps. You learned about the key ingredients, seasoning tips, and different cooking methods. We also explored variations, storage advice, and FAQs to help you perfect this dish. Remember, using fresh russet potatoes and the right cooking techniques will give you the best results. Enjoy sharing these tasty wedges with friends or family. They will love every bite!$

Enjoy the perfect snack with these Crispy Baked Potato Wedges! Made with just a few simple ingredients, these golden-brown delights are seasoned to perfection and baked for a healthier twist on a classic favorite. In just 45 minutes, you can whip up a batch that’s ideal for sharing or enjoying solo.

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Ingredients

4 large russet potatoes, scrubbed clean

1/4 cup olive oil

1 tablespoon garlic powder

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon of fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

Cut each potato in half lengthwise, then cut each half into wedges (8 wedges per potato).

In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, oregano, onion powder, salt, and black pepper. Stir until well mixed.

Add the potato wedges to the bowl and toss them in the oil mixture until they are evenly coated.

Arrange the wedges in a single layer on the prepared baking sheet, ensuring they have space between them for optimal crispiness.

Bake in the preheated oven for about 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside.

Remove from the oven and let them cool for a couple of minutes. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the potato wedges on a large platter with a side of your favorite dipping sauce such as ketchup, ranch, or a spicy aioli for added flavor.