BEST Potato Wedges Recipe
User Reviews
5
BEST Potato Wedges Recipe
Description
The BEST Potato Wedges Recipe uses red potatoes cut into wedges around a half-inch thick, tossed in neutral cooking oil and a blend of salt, smoked paprika, garlic and onion powders, plus black pepper. Baking at 450°F in a single layer on parchment paper develops a browned, crisp exterior with a soft, tender interior. Turning the wedges halfway ensures even cooking and caramelization.
The homemade dipping sauce combines mayonnaise and BBQ sauce for a creamy yet tangy complement to the lightly spiced potato wedges. This sauce can be varied or substituted with ketchup, ranch, or aioli to match personal tastes.
Potato wedges pair well as a side to many meals or as a shareable appetizer. The provided portion serves about six as an appetizer or four as a side. Using parchment or a well-oiled baking sheet helps maintain crispness. The technique of patting the wedges dry with paper towels removes extra starch to avoid sogginess without soaking or long drying times.
The recipe notes that soaking the potatoes is unnecessary when using the towel-drying method. Alternate dipping sauces are easy to swap in. If parchment is unavailable, lightly greasing the baking sheet is an effective alternative.
Ingredients
- 2 pounds potato about 6-8 potatoes, red
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika may substitute regular paprika in a pinch
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- pinch black pepper
Dipping Sauce
- ⅓ cup mayonnaise regular, or reduced fat
- ⅓ cup BBQ sauce any favorite bbq sauce works
Instructions
- Preheat oven to 450 degrees. Line a large, rimmed baking sheet with parchment. (See note)
- Cut the potatoes into about 8 wedges (They should be less than 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again). Pat the potato wedges dry with paper towels to absorb excess starch. (see note)
- In a large bowl, combine potato wedges and oil, toss to coat.
- Stir together salt, paprika, garlic power, onion powder, and pepper. Sprinkle over potato wedges and toss to coat.
- Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching (it's fine if some of them are).
- Bake for 15 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes. While potatoes are baking, stir together mayo and bbq sauce. Potatoes should be appear browned and crispy on the edges and be fork-tender. Serve with dipping sauce.
Notes
- The recipe serves six as an appetizer and four as a side dish, with portions adaptable to your needs.
- Using parchment paper helps achieve crisp wedges; if unavailable, lightly grease the baking sheet instead.
- Drying potato wedges with paper towels removes excess starch without needing to soak.
- The BBQ-mayo dipping sauce can be customized or replaced with ketchup, ranch, garlic aioli, or fry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 658mg | 27% |
| Potassium | 743mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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