Crispy Oven Baked Potato Wedges

The steady hum of my oven and smell of olive oil meeting herbs always signals comfort at our house. My potato wedge recipe evolved during a season when money was tight but guests were plenty. These golden-edged beauties became my reliable crowd-pleaser that costs next to nothing yet looks impressive piled high on a serving plate.

Last autumn when my sister visited with her picky eaters, I set out these wedges without comment. The kitchen fell silent as the children who normally negotiate every bite devoured them, asking for seconds. My sister raised her eyebrows in surprise, and I just smiled, passing the serving dish for round two.

Ingredients

• Russet potatoes: Their high starch content creates that fluffy interior, while I've found leaving the skin on adds both nutrition and a wonderful textural element.
• Smoked paprika: The subtle smokiness transforms ordinary potatoes into something that makes people wonder what your secret is.
• Olive oil: Use the good stuff here, as it creates that beautiful golden exterior and carries the flavors of the herbs throughout.
• Kosher salt: The coarser texture helps it cling to the wedges better than table salt, something I learned after many batches of unevenly seasoned potatoes.

Instructions

Prep your potatoes:

Cut each potato lengthwise into 8-10 wedges, aiming for similar sizes so they'll cook evenly. You'll know you've got it right when they all have a satisfying heft in your hand.

Give them a bath:

For extra crispiness, soak the wedges in cold water for 30 minutes, then dry them thoroughly with a kitchen towel. This removes excess starch that would otherwise prevent that perfect crispy exterior.

Season generously:

In a large bowl, toss the wedges with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper until every surface gleams with seasoning. Make sure to get your hands in there to massage the flavors into each piece.

Arrange thoughtfully:

Place each wedge skin-side down on your baking sheet, giving them personal space like commuters on a morning train. Crowding leads to steaming instead of roasting, the nemesis of crispiness.

Bake patiently:

Slide them into your 425°F oven for about 35 minutes, flipping halfway through when the edges start to bronze. You're looking for that golden-brown color that signals flavor has developed and crispiness has been achieved.

Finish with flair:

While still hot from the oven, sprinkle with fresh parsley and maybe a shower of Parmesan if you're feeling indulgent. The residual heat slightly wilts the herbs, releasing their fragrance just as you serve.

Save

These wedges became unexpected heroes at my neighbor's impromptu backyard gathering last summer. As conversation flowed into the evening, I watched people unconsciously reaching for just one more, fingers slightly glistening from the seasoned olive oil. No one mentioned they were eating simple potatoes rather than some fancy appetizer, and I kept my humble secret.

Perfect Pairings

I've discovered these wedges have a chameleon-like quality to complement nearly any main dish. They stand up to hearty burgers yet don't overwhelm a simple grilled fish. My personal favorite pairing remains a crisp green salad with tangy vinaigrette, as the contrasting textures and flavors create a surprisingly complete meal.

Dipping Adventures

The beauty of these wedges lies partly in their versatility as vehicles for dipping. After much delicious experimentation, I've found classics like ketchup work wonderfully, but a quick garlic aioli made by stirring minced garlic into mayonnaise elevates them to dinner party status. For unexpected delight, try honey mustard with a few drops of hot sauce stirred in.

Storage and Reheating

Against all potato logic, these wedges actually maintain much of their texture when properly stored and reheated. I keep them in a paper towel-lined container in the refrigerator, which absorbs excess moisture that would otherwise make them soggy.

• Reheat in a 375°F oven for about 10 minutes rather than the microwave, which turns them disappointingly limp.
• A quick spritz of olive oil before reheating helps restore some of the original crispiness.
• If you find yourself with leftovers, consider chopping them up for breakfast potatoes the next morning with eggs.

Save

I still smile thinking about how these humble wedges have witnessed so many moments around my table, from casual weeknights to celebrations. They remind me that sometimes the simplest foods, prepared with care, create the most lasting impressions.

Recipe FAQs

→ How do I make potato wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes before seasoning to remove excess starch. Dry them thoroughly with paper towels, then coat with oil and spices. This helps achieve maximum crispiness during baking.

→ Can I prepare potato wedges ahead of time?

Yes, you can cut and soak the potatoes a few hours ahead. Keep them in cold water in the refrigerator, then drain and dry completely before coating with oil and seasonings for best results.

→ What temperature should the oven be for baking?

Preheat your oven to 220°C (425°F). This high temperature helps create crispy, golden edges while keeping the inside fluffy. Make sure to line your baking sheet with parchment paper for easy cleanup.

→ How do I know when the wedges are done cooking?

Bake for 35-40 minutes total, flipping halfway through. The wedges are ready when they're golden brown with crispy edges and a fork easily pierces the center. Don't skip the flip for even browning.

→ What are good seasoning variations?

Try swapping smoked paprika for chili powder for extra heat, or experiment with rosemary, thyme, or cajun spices. Garlic powder and oregano provide a classic flavor base that pairs well with different seasonal variations.

→ What dipping sauces pair well with these wedges?

Serve with ketchup, aioli, sour cream, ranch dressing, or homemade garlic mayo. You can also try vinegar-based sauces or sriracha mayo for a spicy kick.