Of course! Crispy roasted potato wedges are a staple side dish for a reason. They’re far healthier and often more flavorful than deep-fried versions.
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The secret to the perfect wedge isn’t one thing—it’s a series of simple steps that create a fluffy interior and a shatteringly crispy, seasoned exterior.
The Ultimate Crispy Roasted Potato Wedges
This method uses a few pro tricks: a par-boil, a rough surface, and pre-heated oil.
Yields: 4 servings
Prep time: 10 minutes
Cook time: 40-45 minutes
Ingredient
· 2 lbs (about 1 kg) russet or Yukon Gold potatoes (about 4 medium)
· 3 tbsp olive oil, avocado oil, or melted beef tallow
· 1 tsp garlic powder
· 1 tsp paprika (smoked paprika is excellent here)
· ½ tsp onion powder
· ½ tsp dried thyme or oregano (optional)
· 1 tsp fine sea salt, plus more for finishing
· ½ tsp black pepper
For Serving:
· Fresh parsley, chopped
· Parmesan cheese, grated (optional)
· Dipping sauces (ketchup, ranch, aioli)
Instructions
- Prep the Potatoes:
· Preheat your oven to 425°F (220°C). Place a large, heavy-duty baking sheet (rimmed sheet pan) in the oven to preheat.
· Scrub the potatoes clean (you can peel them, but leaving the skin on adds texture and nutrients).
· Cut each potato in half lengthwise, then cut each half into 3-4 wedges, depending on the size of the potato, to create even-sized wedges.
- The Secret: Par-Boil!
· Place the potato wedges in a large pot and cover with cold, salted water by an inch.
· Bring to a boil, then reduce heat and simmer for 8-10 minutes. You want them to be just fork-tender on the outside but still very firm in the center. They should be easily pierced with a fork but not falling apart.
· This step is crucial as it breaks down the starches on the surface, which is what will create the ultra-crispy exterior.
- Create a Rough Surface:
· Carefully drain the potatoes into a colander. Let them steam dry for a minute or two.
· Sprinkle the wedges with a little bit of the seasoning blend (about ¼ tsp of the salt/pepper/spice mix). Then, gently toss them in the colander. The goal is to rough up the edges and create a fluffy, mashed-potato-like surface on the outside. This “fluff” will crisp up beautifully.
- Season and Oil:
· In a large bowl, whisk together the oil and all the remaining spices (garlic powder, paprika, onion powder, thyme, salt, and pepper).
· Add the roughed-up potato wedges to the bowl and toss gently until they are evenly coated with the oil and spice mixture.
- Roast to Perfection:
· Carefully remove the hot baking sheet from the oven. Drizzle a little oil on it and spread it around.
· Arrange the potato wedges in a single layer on the hot baking sheet, making sure they aren’t crowded and have space for steam to escape. This prevents steaming and ensures crispiness.
· Roast for 20-25 minutes. Then, flip the wedges over and roast for another 15-20 minutes, or until they are deep golden brown and incredibly crispy.
- Serve:
· Remove from the oven and immediately season with a little extra flaky sea salt if desired.
· Transfer to a serving platter and garnish with fresh parsley and a sprinkle of Parmesan cheese (if using). Serve hot with your favorite dipping sauces.
Tips for Maximum Crispiness
· Choose the Right Potato: Russet potatoes are the best for a fluffy interior and crispy exterior. Yukon Golds are a great second choice, with a creamier interior and buttery flavor.
· Don’t Skip the Par-Boil: This is the single most important step for the perfect texture.
· Rough ‘Em Up: Tossing the par-boiled wedges to create a rough surface is the secret to those craggy, crispy edges.
· Hot Pan, Hot Oven: Starting on a preheated baking sheet gives the wedges an immediate sear, locking in the crispiness.
· Give Them Space: Crowding the pan is the enemy of crispiness. Use two sheets if you need to.
Flavor Variations
· Spicy: Add ½ tsp of cayenne pepper or chili powder to the spice mix.
· Herbaceous: Toss the finished wedges with fresh chopped rosemary, thyme, and parsley.
· Cheesy Garlic: In the last 5 minutes of roasting, sprinkle with grated Parmesan and minced garlic. Return to oven until cheese is melted.
· “Everything Bagel”: Toss the oiled wedges with Everything Bagel Seasoning before roasting.
Enjoy your perfectly crispy, flavorful homemade potato wedges! They’re sure to become a regular in your rotation.