Crispy Potato Wedges**
A simple, foolproof recipe for wedges that are fluffy inside and perfectly crispy outside. Great for snacking or as a side.
Ingredients:
- 4 large russet or Yukon Gold potatoes (about 2 lb / 1 kg)
- 3 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp onion powder
- ½ tsp dried oregano or thyme (optional)
- ½–1 tsp salt (adjust to taste)
- ¼ tsp black pepper
- Optional extras: grated Parmesan after baking, chopped parsley, cayenne for heat
Instructions:
- Prep potatoes: Scrub potatoes clean (peel if desired, but skin-on gives better texture). Cut each potato in half lengthwise, then each half into 3–4 wedges depending on size.
- Soak (key for crispiness): Place wedges in a large bowl, cover with cold water, and soak for 30–60 minutes. This removes excess starch, making them crispier. Drain and pat very dry with a clean kitchen towel or paper towels.
- Season: In a large bowl, toss dried wedges with oil and all spices (garlic powder, paprika, onion powder, oregano, salt, pepper) until evenly coated.
- Arrange: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange wedges in a single layer with space between them (crowding steams them).
- Bake: Bake for 20–25 minutes, then flip carefully. Bake another 15–20 minutes until golden, crispy, and tender inside. If you want extra browning, broil for 1–2 minutes at the end (watch closely!).
- Serve: Immediately out of the oven. Sprinkle with optional Parmesan or herbs if desired. Great with ketchup, ranch, garlic aioli, or sour cream dip.
Tips:
- Soaking is highly recommended—it’s the secret to crispy wedges.
- For extra crunch, toss wedges with 1 tbsp cornstarch or rice flour after oil/spices.
- Air fryer option: Cook at 400°F (200°C) for 15–20 mins, shaking halfway.