Homemade Potato Wedges
An easy weeknight side dish that everyone will love. This tried-and-true Homemade Potato Wedges recipe yields crispy, perfectly seasoned wedges every time.
Want to know the secret to perfectly crispy potato wedges? Soak them in cold water for 30 minutes prior to cooking them. This cold soaking method helps to release some of the starch, which allows the potatoes to crisp up better when they are cooked.
For the seasoning, I like to keep it simple, using a blend of paprika, garlic, chipotle powder, salt, and pepper. Feel free to use whatever spice blend you like.
This recipe couldn't be any easier. Which is why it is one of my favorite side dishes to make when I am needing to get dinner to the table fast.
STEP 1
Cut the potatoes into 1/2-inch thick wedges and place them in a bowl of cold water and set aside for 30 minutes. Drain the water off of the potatoes, pat them dry and place them in a dry bowl.
STEP 2
Drizzle the oil over the potatoes and sprinkle with seasonings/spices. Toss to coat evenly, then spread out in a single layer on a prepared pan.
STEP 3
Bake for 20 minutes, then flip and continue baking for an additional 10-15 minutes, or until the wedges are tender and easy to pierce with a fork. Enjoy!
Cut uniformly - To ensure they all cook evenly, aim for the same thickness with all of the wedges. 1/2-inch thick works perfectly for potato wedges.
Soak the potatoes - As I mentioned earlier, soaking them first really helps make them crispy. If you want to skip the soaking process, bake them a little longer to help the potatoes crisp up.
Generously season them - Potatoes can take the seasoning and need a generous amount of seasoning to really get the best flavor.
Flip the wedges - When the potatoes have been cooking for 20 minutes, flip each one and continue baking to ensure they are fully cooked on the inside and get nice and crispy on the outside.
Sour Cream and Chive Mashed Potatoes
An easy weeknight side dish that everyone will love. This tried-and-true Homemade Potato Wedges recipe yields crispy, perfectly seasoned potato wedges every time.
- 2 pounds russet potatoes (scrubbed clean)
- 4 tablespoons olive oil (or any neutral tasting oil)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- to taste pepper
- 1/4 teaspoon chipotle powder (or cayenne pepper powder)
Cut the potatoes into 1/2-inch thick wedges. Place in a large bowl and cover with cold water. Set aside for 30 minutes.
Preheat an oven to 450°F and line a baking sheet with parchment paper.
Drain the water off of the potatoes and pat them dry. Dry the bowl and add the potatoes back to the bowl. Add the oil and seasonings to the bowl, toss to fully coat.
Spread the potatoes out in a single layer on the prepared baking sheet. Bake for 20 minutes, flip each wedge and place back in the oven for an additional 10-15 minutes.
The potatoes are done when they can easily be pierced with a fork and are crispy on the outside. Enjoy!
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