Zesty Crispy Potato Wedges

This hearty Seasoned Baked Potato Wedges recipe transforms simple potatoes into a crispy, flavorful side dish that pairs perfectly with nearly any meal. The secret lies in the boldly seasoned exterior that crisps up beautifully while maintaining that fluffy interior we all crave.

I started making these potato wedges when my family was craving restaurant style fries but I wanted something we could feel good about eating regularly. Now they're requested almost weekly and disappear faster than I can serve them.

Ingredients

• Russet potatoes: Chosen specifically for their high starch content which creates that perfect fluffy interior
• Vegetable oil: Helps achieve the crispy golden exterior without deep frying
• Fresh garlic cloves: Add aromatic flavor that dried simply cannot match
• Parmesan cheese: Creates savory crispy bits throughout the wedges
• Cornstarch: The secret ingredient that helps create extra crispiness
• Black pepper: Provides a subtle heat that complements the other seasonings
• Kosher salt: Enhances all the other flavors and creates that craveable quality
• Onion powder: Adds depth without the texture of fresh onions
• Paprika: Brings color and mild sweetness to balance the savory elements
• Chili powder: Introduces a gentle warmth without overwhelming spiciness
• Fresh cilantro: Brightens the whole dish with herbal freshness

Step-by-Step Instructions

Prep the Potatoes:

Wash and thoroughly dry the russet potatoes which removes excess starch that can prevent crisping. Cut each potato in half lengthwise then slice each half into 4 equal wedges for consistent cooking. The uniform size ensures they finish cooking at the same time while the particular cut gives you the perfect ratio of crispy exterior to fluffy interior.

Preheat and Prepare:

Set your oven to 400°F and line baking sheets with parchment paper. The parchment prevents sticking and makes cleanup easier while the high initial temperature helps create that critical outer sear that locks in moisture.

Season Thoroughly:

Place the wedges in a large mixing bowl and add oil and garlic first ensuring every surface gets coated. Then add all remaining seasonings including the Parmesan cheese and cornstarch. Use your hands to massage the seasonings into every nook and cranny of the potatoes. This hands on approach guarantees far better coverage than using spoons or tongs.

Bake Strategically:

Arrange the wedges on your baking sheets with space between each piece allowing hot air to circulate freely. Position each wedge skin side down with the point facing up which maximizes the surface area exposed to heat. Bake at 400°F for 15 minutes to create that initial crisp exterior then reduce to 375°F for the remaining 40 minutes allowing the interiors to cook through while continuing to crisp the outside.

Serve Immediately:

These wedges are at their absolute peak of crispiness straight from the oven. Serve them hot with your preferred dipping sauce to experience them at their very best.

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The cornstarch in this recipe was my accidental discovery after a failed attempt at making Chinese food left me with extra slurry. I tried adding it to my potato wedges on a whim and never looked back. The difference in crispiness is remarkable and now my family notices immediately if I forget this essential ingredient.

The Soaking Secret

For absolutely maximum crispiness soak your cut potato wedges in cold water for 30 to 45 minutes before cooking. This extra step removes excess surface starch that can prevent proper crisping. After soaking be absolutely meticulous about drying the wedges completely water is the enemy of crispiness. This technique is optional but delivers restaurant quality results every time.

Perfect Pairings

These seasoned wedges shine alongside burgers and sandwiches where their robust flavor stands up to hearty mains. They also make an excellent companion to grilled chicken or steak creating a complete meal with minimal effort. For a fun appetizer spread serve them with a trio of dipping sauces like garlic aioli, sriracha mayo and classic ketchup letting guests mix and match flavors.

Make Ahead Tips

You can prepare these wedges up to the seasoning step and refrigerate them for up to 24 hours before baking. Simply toss the cut potatoes with a tablespoon of oil to prevent browning place in an airtight container and refrigerate. When ready to cook remove from the refrigerator while your oven preheats toss with the remaining oil and seasonings and proceed with baking. This approach saves valuable prep time when entertaining.

Recipe FAQs

→ How do I make the potato wedges extra crispy?

For extra crispy wedges, soak the cut potatoes in cold water for 30-45 minutes before cooking. This removes excess starch. After soaking, thoroughly pat them dry before adding the oil and seasonings. Also, make sure to arrange them skin-side down with points facing up and leave space between each wedge on the baking sheet for proper air circulation.

→ Can I use a different type of potato?

While russet potatoes are ideal for wedges due to their high starch content and fluffy texture when baked, you can substitute Yukon Gold for a slightly more buttery flavor or red potatoes for a waxier texture. Each variety will produce slightly different results, but the seasoning method remains the same.

→ What dipping sauces pair well with these potato wedges?

These seasoned potato wedges pair wonderfully with garlic aioli, sriracha mayo, classic ketchup, ranch dressing, honey mustard, or a spicy chipotle dip. The Parmesan and spice blend complements creamy, spicy, and tangy sauces equally well.

→ Can I make these potato wedges ahead of time?

While best served fresh from the oven, you can prepare the wedges up to the seasoning step and refrigerate them for up to 24 hours before baking. For leftovers, store in an airtight container in the refrigerator for 3-4 days and reheat in a 375°F oven for 10-15 minutes to restore crispiness.

→ Are these potato wedges gluten-free?

Yes, these potato wedges are naturally gluten-free as long as all your spices and seasonings are free from gluten contamination. The cornstarch used in the recipe is also gluten-free, but always check your specific brands of Parmesan cheese and spices to ensure they don't contain any gluten-based additives.

→ Can I substitute the vegetable oil with something else?

Yes, you can substitute the vegetable oil with olive oil, avocado oil, or even melted butter for different flavor profiles. Olive oil will add a Mediterranean note, while avocado oil has a higher smoke point and neutral taste. Butter will give a richer flavor but may brown more quickly, so watch them carefully during baking.