Potato Wedges (Baked or Air Fried!)
User Reviews
5
Potato Wedges (Baked or Air Fried!)
Description
Potato Wedges (Baked or Air Fried!) feature russet or Yukon Gold potatoes cut into sizable wedges about three-quarters to one inch thick. A seasoning mix with onion powder, paprika, garlic powder, parsley, and optional cayenne is combined with olive oil, coating each wedge evenly. Pre-soaking in cold water for at least 20 minutes removes starch, enhancing crispness after cooking. Baking at 415°F on a sheet with spaced wedges ensures browned, crispy edges while keeping the center soft. This method can be adapted for air frying as well, allowing for a crispy potato side with robust seasoning.
The wedges develop a balanced flavor from savory and smoky paprika and mild heat from black and cayenne peppers. The olive oil aids in crisp texture while the dried parsley adds subtle herbal notes. The wedges’ texture contrasts a firm, golden exterior with a soft interior, making them satisfying to bite into.
These potato wedges pair well with robust mains such as chili cheese dogs, sloppy joes, or fried chicken tenders. The recipe yields about 37 wedges from 4 medium to large potatoes, serving approximately six people with six wedges each.
Care must be taken not to use excessive oil to maintain crispness. Thorough drying of the potato slices before seasoning is important to avoid sogginess. Leaving space between wedges on the baking tray promotes even browning. Leftovers can be reheated to restore crispness.
Ingredients
- 4 russet potato about 3 lbs, or Yukon Gold potato
- 3 Tablespoons olive oil
- salt to taste
Seasoning
- 1/2 teaspoons onion powder
- 1.5 teaspoons paprika
- 2 teaspoons parsley dried
- 1.5 teaspoons garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional
Instructions
- Note: If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It's a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.
Oven Baked Method
- Preheat oven to 415°.
- Combine seasoning ingredients (not including salt). Set aside.
- Wash the potatoes well and pat completely dry.
- Cut each potato in half lengthwise, then cut each half into 4 wedges for a total of 8 wedges per potato. Larger potatoes may require more slicing. (They should be about 3/4 to 1- inch thick.)
- Use paper towels to thoroughly dry each potato wedge to ensure they’re all crispy. Place them in a large bowl.
- Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to mix until generously coated.
- Place on a large baking sheet. Leave space around each one so that the edges get crispy.
- Sprinkle with desired amount of salt.
- Bake for 20 minutes. Flip each over and bake for 15-20 more minutes, until your desired color is reached. Serve!
Air Fryer Method
- Prepare potato wedges as outlined above. Once sliced and seasoned, place in a preheated air fryer at 400° for 15 minutes, tossing them halfway through. Serve!
Notes
- Soaking potato wedges in cold water for 20 minutes or longer reduces starch and helps achieve crispiness.
- Dry the wedges thoroughly before coating with seasoning and oil to ensure they crisp during cooking.
- Do not overuse oil, as too much will prevent wedges from getting crispy.
- This recipe yields about 37 wedges from 4 potatoes, enough to serve six people approximately six wedges each.
- Serve these wedges alongside chili cheese dogs, sloppy joes, fried chicken tenders, or chicken nuggets for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 619mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 284IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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