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Ultra Crispy Baked Potato Wedges Recipe

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4.2 from 65 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Halal

Description

These Ultra Crispy Baked Potato Wedges are perfectly seasoned and baked to golden, crunchy perfection. Made from Russet potatoes coated in olive oil and a blend of garlic and onion powder, they deliver a flavorful, crispy snack or side dish with minimal effort. Baking instead of frying ensures a healthier take on a classic favorite, suitable for a crowd or family meal.

Ingredients

Potatoes

  • 2 pounds Russet potatoes (6 smallish or 4 medium), scrubbed clean (unpeeled)

Seasonings & Oil

  • 3 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh parsley (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to ensure easy clean-up.
  2. Cut the Potatoes: Cut each potato into 8 wedges by halving lengthwise, halving again lengthwise, and then cutting diagonally to create uniformly sized wedges for even cooking.
  3. Soak the Potatoes: Place the potato wedges into a large bowl and cover with hot tap water (or best, heated on the stove if concerned about impurities). Let soak for 10 minutes to remove excess starch.
  4. Dry and Season: Drain the wedges and pat them dry thoroughly with a lint-free tea towel. Arrange the potatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, sea salt, and freshly ground black pepper evenly over the wedges.
  5. Toss and Arrange: Toss the wedges thoroughly to ensure an even coating of oil and spices. Arrange the wedges in a single, even layer on the pan with the cut sides down for optimal crispiness. Use two pans if needed for an even layer.
  6. Bake and Flip: Bake for 30 minutes, then carefully flip each wedge with a spatula to the opposite side and rearrange them in a single layer.
  7. Bake Until Crispy: Continue baking for an additional 25 to 30 minutes until wedges are deeply golden, crispy, and easily pierced with a fork. Remove wedges that finish early to avoid burning and prolong baking for others if necessary.
  8. Garnish and Serve: Sprinkle the baked wedges with finely chopped fresh parsley if desired. Serve immediately while hot for the best crisp texture and flavor.

Notes

  • Soaking the potato wedges helps to remove excess starch, leading to a crispier texture when baked.
  • Ensure wedges are dry before oiling and seasoning to avoid sogginess.
  • Use two baking sheets if wedges do not fit in a single layer on one pan, rotating pans when flipping for even cooking.
  • Adjust seasoning to taste, adding more garlic or onion powder if desired.
  • Serve immediately for best crispness; leftovers can be reheated in the oven to recover crunch.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/ultra-crispy-baked-potato-wedges-recipe/