Crispy Oven Roasted Potato Wedges
The perfect potato wedges are soft and tender on the inside and crisped to perfection on the outside. Throw in some crunchy garlic and fresh Parmesan and youve got the tastiest potato wedges of all time. This recipe is easy to make and results in perfect potato wedges, without parboiling first.
This recipe beats store-bought potatoes any day! We promise, theyre easy to make and everyone will love them.
Contents
- Oven Roasted Potato Wedges vs Fries
- Ingredients You’ll Need
- How to Make Crispy Oven Roasted Potato Wedges
- Tips for Prevent Potato Wedges from Getting Soggy
- Should I Soak Potatoes Before Baking?
- What Temperature Do You Roast Potato Wedges At?
- How Do You Keep Roasted Potatoes from Sticking?
- How To Cut Wedges
- Crispy Oven Roasted Potato Wedges Recipe
- FAQs
- Why are my wedges not crispy?
- Why aren’t my baked potatoes crispy?
- How long should wedges be in the oven for?
- How to make crispy potatoes?
- What is the secret for wedges?
- Does tin foil make potatoes crispy?
- Why does cold water make potatoes crispy?
- How do you’re crisp up roast potatoes?
- Is a 6 degree gap in wedges too much?
Oven Roasted Potato Wedges vs Fries
These potato wedges can satisfy your French fry craving and theyre much healthier. Because theyre baked instead of fried, these tasty potatoes are just as enjoyable and better for you.
Ingredients You’ll Need
- russet potatoes
- olive oil
- garlic
- onion powder
- paprika
- grated Parmesan
- salt and pepper
- Chopped parsley (optional)
How to Make Crispy Oven Roasted Potato Wedges
- Cut the potatoes in half lengthwise. Make 8 pieces by cutting each half into quarters.
- Mix oil, garlic, paprika, onion powder, salt, and pepper in a large bowl. Toss the wedges in and ensure each piece is coated on all sides.
- Place wedges onto the baking sheet in an even layer, with some spacing in between. Avoid overcrowding the pan.
- Bake at 400F for about 30 to 40 minutes or until tender when poked with a fork. Turn the wedges over halfway through the cooking process using tongs or a spatula.
- Serve immediately garnished with Parmesan and parsley.
Tips for Prevent Potato Wedges from Getting Soggy
If your potatoes are too moist, they will end up soggy. To ensure you potatoes turn out crisp and tender instead, try these tips:
- Choose russet potatoes over yellow or white potatoes because they have less moisture and more starch.
- Soak potatoes before baking them.
- To guarantee crisp potatoes, bake them at a high temperature.
- Make sure to place potatoes on the baking pan in a single, even layer. Avoid putting them too close together or on top of one another.
Should I Soak Potatoes Before Baking?
Soaking potatoes before you bake them can reduce the starch on the outside layer of the wedges and help them crisp up even better in the oven. You can also soak them in cold water to prevent them from turning brown while you cook.
What Temperature Do You Roast Potato Wedges At?
Preheat the oven to 400°F to 425°F. This will help your potatoes get crispy on the outside.
How Do You Keep Roasted Potatoes from Sticking?
Coat the potatoes and the baking sheet with plenty of oil. If the oil dries up while cooking, the potatoes will stick. You can also use a parchment sheet to prevent sticking.
How To Cut Wedges
The best way to cut potato wedges is to cut each potato in half, and then halve each piece for a total of four pieces. Try to choose similarly-sized potatoes when cutting so the wedges will cook evenly.
Crispy Oven Roasted Potato Wedges Recipe
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Ingredients
- 6large russet potatoes
- 1/4cupolive oil
- 4large cloves garlicminced
- 1teaspoononion powder
- 1teaspoonpaprika
- 2/3cupgrated Parmesan
- salt and pepperto taste
- Chopped parsleyoptional
Instructions
- Line two rimmed baking sheets with parchment paper and preheat the oven to 400F.
- Cut the potatoes in half lengthwise. Make 8 pieces by cutting each half into quarters.
- In a large mixing bowl, combine the oil, garlic, paprika, onion powder, salt, and pepper. Toss in the wedges, making sure they are covered on both sides.
- Arrange the wedges on the baking sheet in an equal layer, leaving some space between them. Avoid overcrowding the pan.
- Wedges should bake for about 30 to 40 minutes or until tender when poked with a fork. Using tongs or a spatula, flip the wedges halfway through cooking.
- Serve immediately garnished with Parmesan and parsley.
FAQs
Why are my wedges not crispy?
Why are my wedges not crispy? To ensure that your homemade potato wedges are extra crunchy once cooked, it’s so important to drain them very well after par boiling and then place back into the pot over heat and shake until ALL of the moisture has evaporated.
Why aren’t my baked potatoes crispy?
If you oil them up early, the skins may not turn crispy. The salt, too, can run off the potatoes in the heat. Instead, do a quick oil baste after the potatoes reach 205°F: Take the pan out of the oven. Brush with olive oil (or bacon grease if you have it) and a hefty sprinkle of kosher salt.
How long should wedges be in the oven for?
Spread the wedges in a single layer over a large baking sheet lined with nonstick foil. Bake for 35 to 40 minutes, or until golden and cooked through. Remove from the oven and while they are still hot, season with salt to taste.
How to make crispy potatoes?
How to Make Crispy Roast Potatoes
Add parboiled potatoes to a large bowl. Add oil, salt, and pepper.
Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. Transfer to a plate lined with paper towels to drain off any excess oil and serve.
What is the secret for wedges?
Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. This step releases some of the starch in the potatoes and lets them absorb moisture, which leads to crisp outsides and moist interiors.
Does tin foil make potatoes crispy?
No! Wrapping potatoes in foil holds the moisture in—which means the potatoes will start to steam. If you wrap them in foil you’ll be left with soggy potatoes instead of crispy ones. Baking them on a baking sheet (or even directly on the oven rack) spaced apart lets the air circulate around them for more even cooking.
Why does cold water make potatoes crispy?
The additional step of allowing the peeled, washed and cut potatoes to soak in cold water removes excess potato starch from the outside. This will help with the crisping up of the potatoes when they bake or roast. Soaking the potatoes in cold water also prevents the potatoes from browning too fast when cooking.
How do you’re crisp up roast potatoes?
To get those potatoes crisp again, Consumer Reports recommends reheating in a 400-degree oven, covering your potatoes with tin foil until warm, and then removing the cover for a final few minutes to allow the skin to crisp back up.
Is a 6 degree gap in wedges too much?
The ideal loft separation between wedges is 4°-6°, resulting in 10-15 yard gaps, so your gap wedge degree should typically be 48°-52°, especially if your pitching wedge loft is 44° to 46°.