These crispy seasoned potato wedges are the perfect side dish or snack! They’re golden on the outside and fluffy on the inside, making every bite a delight.
Honestly, who can resist the smell of these potatoes baking? I love to serve them with ketchup or ranch for dipping. You’ll definitely want to make extra—trust me!
Key Ingredients & Substitutions
Potatoes: I always use russet potatoes for their starchy texture, but you can swap them for Yukon Golds or sweet potatoes for a twist. Sweet potatoes will give a sweeter taste and vibrant color!
Olive Oil: While I prefer olive oil for its flavor, you can also use vegetable or canola oil. For a nutty hint, try using avocado oil instead.
Seasoning: Garlic and onion powder add a lovely flavor. If you’re out of these, fresh minced garlic and onion work too, but just reduce the amount to avoid overwhelming the wedges.
Smoked Paprika: This gives a nice smoky flavor. If you don’t have it, regular paprika, chili powder, or even curry powder could be a fun substitute for different tastes!
Parmesan Cheese: Grated Parmesan adds a cheesy kick. For a dairy-free option, nutritional yeast works well, adding a cheesy flavor without the dairy.
How Do I Get My Wedges Extra Crispy?
Getting those potato wedges crispy is key! Here are my best tips:
- First, soak your cut potatoes in cold water for about 30 minutes if you have time. This helps remove excess starch, leading to crispier wedges.
- Make sure to coat the wedges in oil evenly. This helps them crisp up in the oven.
- Don’t crowd the baking sheet! Spread the wedges out so air circulates properly.
- Flipping halfway is crucial. It ensures even cooking and browning on both sides.
With these tips, your potato wedges will come out perfectly crispy and delicious every time!
Crispy Seasoned Potato Wedges
Ingredients You’ll Need:
- 4 large russet potatoes (or any starchy potato), scrubbed and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley flakes (or 1 tablespoon fresh parsley, chopped)
- 1/4 teaspoon cayenne pepper (optional, for mild heat)
- 2 tablespoons grated Parmesan cheese
- Dipping sauce of your choice (ranch, garlic aioli, or ketchup)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and about 25-30 minutes to bake, giving you a total of approximately 45 minutes to enjoy these delicious crispy potato wedges! Just enough time to get your dipping sauces ready!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, line a large baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Prepare Your Potatoes:
Take your scrubbed potatoes and cut them into wedges. Aim for even sizes so they cook evenly. Place the wedges in a large bowl and drizzle them with olive oil. Toss them around until they’re nicely coated.
3. Mix the Seasoning:
In another small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, black pepper, dried parsley, and cayenne pepper if you’re using it. This will be the flavorful coating for your wedges!
4. Season Those Wedges:
Sprinkle the seasoning mix over the potato wedges. Toss them again until every wedge is well coated with that delicious seasoning.
5. Arrange for Baking:
Now, lay the seasoned wedges out in a single layer on the prepared baking sheet. Place them skin side down if you can and make sure there’s some space between each wedge. This helps them get nice and crispy.
6. Bake It Up:
Pop your baking sheet in the preheated oven and bake for about 25-30 minutes. Remember to flip the wedges halfway through cooking so they brown nicely on both sides!
7. Add That Extra Flavor:
Once they’re golden brown and crispy, take them out of the oven. While they are still hot, sprinkle the grated Parmesan cheese over the wedges so it melts just a bit.
8. Serve and Enjoy:
Garnish with extra parsley if you like, and serve your crispy potato wedges immediately with your favorite dipping sauce. Enjoy every crunchy, flavorful bite!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for a crispy texture, you can substitute with Yukon Golds for a creamier interior, or even sweet potatoes for a healthier, sweeter option. Just adjust cooking times if needed, as different potatoes have varying moisture levels.
What Can I Substitute for Olive Oil?
If you’re looking for a different oil, vegetable oil, canola oil, or avocado oil will work just fine. Each will give a slightly different flavor, so choose one you like best!
How Do I Store Leftover Potato Wedges?
Store any leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, spread them out on a baking sheet and warm them in a 400°F (200°C) oven for about 10-15 minutes for that crispiness to return!
Can I Prepare These Wedges in Advance?
You can prep the wedges and season them ahead of time! Just cover them and refrigerate. Bake as directed when you’re ready to enjoy. For best results, bake them on the same day for optimal crispiness!
