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–+ servings
Crispy Potato Wedges Recipe

Crispy Potato Wedges Recipe for Ultimate Flavor and Crunch

Enjoy the delightful crunch of these Crispy Potato Wedges, perfect as a side or satisfying snack.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 2 lbs Russet Potatoes Provides structure and fluffiness; Yukon Gold offers a creamier texture if preferred.
  • 4 tablespoons Olive Oil Adds moisture and promotes crispiness while baking; swap for vegetable oil for a milder taste.
  • 1 tablespoon Cornstarch Enhances crunchiness; it's key for achieving that perfect crispy finish.
For the Seasoning
  • 1 teaspoon Paprika Gives color and a subtle smoky taste; use smoked paprika for an extra depth of flavor.
  • 1 teaspoon Garlic Powder Infuses aromatic flavor; feel free to swap with fresh garlic for a more robust profile.
  • 1 teaspoon Onion Powder Contributes sweet and savory notes; can be exchanged with onion flakes if desired.
  • 1 teaspoon Dried Oregano Adds an earthy herb flavor; Italian seasoning is a good alternative for a unique twist.
  • 1.5 teaspoons Salt Essential for amplifying flavor; adjust to taste or opt for sea salt for a gourmet flair.
  • 0.5 teaspoon Black Pepper Provides a mild heat; white pepper is another option for different flavor nuances.
  • 1/4 teaspoon Cayenne Pepper Introduces heat; omit for a milder flavor profile.
For Garnish
  • Fresh Parsley Adds a splash of color and freshness when serving; it's a delightful finishing touch.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Large Bowl
  • Vegetable brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a large baking sheet lined with parchment paper.
  2. Wash your Russet potatoes under cold running water to remove dirt and impurities.
  3. Cut the potatoes into uniform wedges, about 1-inch thick.
  4. Soak the cut wedges in cold water for about 30 minutes to remove excess starch.
  5. Combine the dried potato wedges with olive oil and the seasoning mix in a large bowl, ensuring every wedge is coated evenly.
  6. Spread the seasoned potato wedges in a single layer on the baking sheet without overcrowding.
  7. Bake for 25–30 minutes, flipping halfway through to ensure they brown evenly.
  8. Check the wedges for doneness; they should be crispy on the outside and tender on the inside.
  9. Remove from the oven, let them rest for a few minutes, garnish with fresh parsley, and serve warm.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 350mgPotassium: 600mgFiber: 4gSugar: 1gVitamin C: 25mgCalcium: 2mgIron: 8mg

Notes

Patting the potato wedges dry is vital for achieving maximum crispiness. Uniform size ensures even cooking. Don't overcrowd the baking sheet for optimal crunch.

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