Crispy, golden-brown potato wedges are a beloved side dish that never fails to satisfy. Whether paired with a juicy burger or enjoyed on their own, these delectable wedges offer a perfect blend of fluffy potato goodness and crunchy exterior. Baked to perfection with just the right seasoning, they’re a healthier alternative to traditional fries without compromising on taste or texture. Get ready to elevate your potato game with this simple yet irresistible recipe for crispy baked potato wedges!

Crispy Baked Potato Wedges

Crispy baked potato wedges are a delicious and healthier alternative to traditional fries. These wedges are baked to perfection with a crispy exterior and fluffy interior, offering a delightful contrast in textures. Seasoned with a blend of spices, they’re bursting with flavor and make the perfect side dish or snack. Easy to make and incredibly satisfying, these potato wedges are sure to become a favorite in your household.

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Prep Time 30

Cook Time 25

Total Time 55

Course Appetizer, Side Dish

Cuisine American

Servings 5

Calories 261 kcal

Equipment

1 Cup Mayonnaise
2 Tbsp Cajun Spice Mix
1 Tsp Olive Oil
Salt if Needed.

Ingredients

4 Russet Potatoes Cut Into Wedges with Skin On
4 Cups Ice Cold Water
4 Tbsps Olive Oil
2 Tsp Granulated Onion
2 Tsp Garlic Powder
1 Tsp Dried Oregano
Salt to Taste

Instructions

Set oven temperature to 400 degrees. Apply cooking spray to the foil that lines a sheet pan.
In a gallon-sized resealable bag, combine the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper, and parmesan cheese.
After adding the potato wedges, close the bag. Shake to distribute the seasoning evenly over the potatoes.
Arrange the potatoes on the baking sheet that has been preheated in a single layer. Bake for 35 minutes, or until the food is fork-tender and golden brown. After adding parsley, serve.

Notes

Sweet Potatoes: Though Yukon gold and red potatoes are my favorites, you can truly use any sort of potato for this dish. However, if that’s what you have on hand, russets also work well.

Storage: For up to three days, keep any leftover baked potato wedges in the refrigerator in an airtight container. Reheat them for a further ten minutes at 400oF on a baking sheet or in an air fryer.

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Nutrition Facts

Nutrition	Value
Calories	261kcal
Carbohydrates	31g
Protein	6g
Fat	12g
Saturated Fat	2g
Sodium	741mg
Iron	1.7mg
Calcium	96mg
Vitamin A	255IU
Potassium	728mg

Why Are My Potato Wedges Not Crispy?

About 1/2 inch thick is what wedges should be. They won’t crisp up correctly if they are cut too thickly. Put potatoes in a dish of cold water with around two cups of ice cubes to soak. After letting them stand for thirty minutes, carefully pat them dry using paper towels or a tea towel.

Should You Soak Potatoes in Salt Water Before Baking?

The chef suggested that soaking whole potatoes for up to six hours in brine, a mixture of water, salt, and occasionally sugar and other ingredients, to produce the most fragrant baked potatoes.