The perfect hot, crispy, and perfectly seasoned potatoes to soothe your cravings and delight your tastebuds.
Potatoes are a multifaceted and widely enjoyed food. You can find them in almost every major cuisine around the world. Whether boiled, baked, fried, or mashed you can find a variation of potatoes everywhere you look. This recipe will give you a fantastic potato dish that can be a side, a snack, or a key ingredient in a larger dish. This versatile recipe will delight you and your family.
If you’re at all like me potatoes are a comfort food, the crispier the better. In my opinion the perfect potato is well seasoned, crispy on the outside and soft inside, this recipe will hit all those criteria. A perfect blend spices to excite your tastebuds, fill you up, and complementing any dish you pair it with. This recipe is baked instead of fried which makes it a healthier alternative to french-fries or fried potato wedges. This recipe bakes at high temperatures to make it easier to achieve the crispy exterior you’re looking for.
Why Should I Use a Russet Potato?
There are over 200 variations of potatoes in the world, but they all fall under seven categories: russet, red, white, yellow, purple, fingerling, and petite. These all vary in size, starch level, and density. The reason we use a russet potato instead of other variations is due to size and starch level as well as their low moisture level. Russet potatoes hold their shape well even when being chopped and will give you the ideal wedge for baking they crisp nicely without soaking up excess oils. Russet potatoes also have a moderately thick skin which can be scrubbed well to clean without losing its texture for when you bake it.
Ingredients
- 4 large russet potatoes about 2 pounds, scrubbed clean
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder or an additional 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional for serving: sour cream sweet chili sauce, ketchup, ranch dressing, or your favorite dipping sauce
How to Make Seasoned Potato Wedges
Step 1: Start by preheating your oven to 425°F.
Step 2: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
Step 3: Cut each potato in half lengthwise, then slice each half into 4 to 6 equal wedges.
Step 4: Place the potato wedges in a large bowl. Drizzle with olive oil and sprinkle with the seasoning mix. Mix Well.
Step 5: Arrange on a baking sheet in a single layer, skin-side down. Bake for about 35 to 45 minutes. Halfway through, turn the wedges.
FAQs & Tips
If you’d like to prepare ahead and cool your potatoes to store for later you can do so, by storing in a sealed refrigerated container for no more than 4 days, reheating the potatoes in the oven at 350 degrees until the internal temperature of the wedges is 175 degrees. However, my recommendation is to eat them right away for the best taste and texture.
The crispiness of your potato wedges is all dependent on three key elements, you want to make sure your wedges are cut thin, that your oven is preheated properly to 425 degrees, and that your olive oil thinly coats your wedge with the seasoning. The oil helps cook the potato giving it its crispy edge.
You want to make sure you have eaten the potato wedges within two hours of cooking unless you intend to store them in a sealed container in the refrigerator. Food left out uncovered too long is a breeding ground for bacteria so make sure you either eat or refrigerate properly.
To avoid sticking I recommend using a high heat resistant parchment paper as opposed to baking them directly on a baking sheet or with tin foil. You still may get some light sticking; it shouldn’t be nearly as bad.
Serving Suggestions
These potato wedges are truly versatile and can be enjoyed however you would like. You can make them a side pairing beautifully with beef or chicken. They make an ideal snack when paired with your favourite dipping sauce, ketchup, ranch, BBQ sauce, or my favourite honey mustard. They also work perfectly for Irish nachos by topping them with melted cheese, sour cream, chives, and bacon, think of it like a deconstructed baked potato with a crispiness to each bite.
Seasoned Potato Wedges
Ingredients
- 4 large russet potatoes about 2 pounds, scrubbed clean
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder or an additional 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional for serving: sour cream sweet chili sauce, ketchup, ranch dressing, or your favorite dipping sauce
Instructions
- Start by preheating your oven to 425°F.
- In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Cut each potato in half lengthwise, then slice each half into 4 to 6 equal wedges.
- Place the potato wedges in a large bowl. Drizzle with olive oil and sprinkle with the seasoning mix. Mix Well.
- Arrange on a baking sheet in a single layer, skin-side down. Bake for about 35 to 45 minutes. Halfway through, turn the wedges.
Nutrition
