Ultra Crispy Baked Potato Wedges are the kind of snack that can steal the show—they’re golden, crunchy on the outside, and tender on the inside. Just picture dipping these wedges into your favorite sauce or enjoying them alongside a hearty burger. This recipe is not only a fantastic side dish but also a perfect crowd-pleaser for parties or game days. Making your own at home means you can achieve that satisfying crunch that those restaurant-style versions always promise but rarely deliver.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

I still remember the first time I made these crispy oven-baked potato wedges. It was a cozy Sunday afternoon, and I was in the mood for something comforting yet uncomplicated. With just a handful of ingredients and a little patience, I transformed simple russet potatoes into these mouthwatering wedges that quickly became a family favorite. And the best part? You’ll feel great knowing exactly what’s going into them!

Why You’ll Love This Recipe

Simple & Quick: Only 20 minutes of prep and an hour in the oven, making it easy to fit into any busy schedule.
Irresistible Flavor: The combination of garlic powder and onion powder creates a savory, flavorful experience in every bite.
Eye-Catching Appeal: These crispy wedges are so visually appealing that they’ll make any meal feel special.
Flexible Serving: Perfect as a snack, side dish, or even part of a picnic spread—these are incredibly versatile!
Diet-Friendly Options: Naturally gluten-free, making them a great fit for many dietary preferences.

Ingredients You’ll Need

2 pounds russet potatoes: Opt for medium-sized potatoes for even cooking. These starchy potatoes give the best crispy texture.
3 tablespoons olive oil: This adds richness and helps achieve that desirable crunch. You can use vegetable oil if you prefer.
2 teaspoons garlic powder: For a lovely aromatic flavor that elevates the earthy taste of the potatoes.
2 teaspoons onion powder: Complements the garlic and offers an added layer of savory taste.
1 teaspoon fine sea salt: Enhances all the flavors, ensuring that every bite is delicious.
Freshly ground black pepper: To add a bit of spice and contrast.
2 tablespoons finely chopped fresh parsley (optional): This adds a touch of color and a fresh flavor burst if you want to garnish your dish.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat the oven: Start by setting your oven to 400 degrees Fahrenheit. Lining a large, rimmed baking sheet with parchment paper makes for an easier clean-up and helps prevent sticking.

Cut the potatoes: Begin by rinsing the russet potatoes under cold water to scrub away dirt. Halve each potato lengthwise, then halve again, creating quarters. Finally, cut each quarter diagonally into wedges. Aim for about eight wedges per potato, keeping them uniformly sized to ensure even cooking.

Soak the wedges: Place the cut wedges into a large bowl and cover them with hot water. Soaking for about 10 minutes helps remove excess starch, leading to crisper results. Though I used hot tap water, it’s best to heat water on the stovetop to avoid impurities.

Drain and dry: After soaking, drain the potatoes and gently pat them dry with a lint-free tea towel. This crucial step ensures that the wedges will crisp up beautifully in the oven.

Coat with oil and spices: Spread the potato wedges on your prepared baking sheet. Drizzle them with 3 tablespoons of olive oil, then liberally sprinkle garlic powder, onion powder, 1 teaspoon of fine sea salt, and plenty of freshly ground black pepper over the top. Toss the wedges until they’re well-coated with the oil and spices.

Arrange properly: Arrange the wedges in even columns with the cut sides facing down on the pan. If they don’t fit in a single layer, it’s best to split them between two pans to ensure even crispiness. If necessary, remember to rotate the pans halfway through baking.

First bake: Bake the wedges for 30 minutes. This initial bake is crucial for softening them up, creating that perfect base for crispiness.

Flip them: After 30 minutes, take the wedges out of the oven and carefully flip them over using a spatula. Ensure they’re laying flat on the pan for that ultimate crunch, then return them to the oven to bake a further 25 to 30 minutes.

Finish baking: Keep an eye on the wedges, as those around the edges will usually cook faster. Look for a deep golden-brown color, and when a fork pierces through easily, they are done. Remove any crispy ones in the edges and pop them onto a plate, then leave the rest for a few more minutes.

Garnish and serve: If you fancy it, sprinkle with finely chopped parsley just before serving for an extra touch of flavor and color. Enjoy your hot, crispy wedges straight from the oven!

Storing & Reheating

Once cooled, store any leftover potato wedges in an airtight container at room temperature for a day. For longer storage, keep them in the fridge for up to 3 days. You can also freeze these wedges in a single layer on a baking sheet before transferring them to a freezer-safe bag, where they’ll last for up to 3 months. When it’s time to enjoy them again, reheat in a 400°F oven for about 10-15 minutes until they regain some crispiness.

Chef’s Helpful Tips

Avoid overcrowding the baking sheet; spread the wedges out to ensure they crisp up nicely.
If the potatoes are quite starchy, soaking them for a bit longer will enhance the crunch.
Mixing up the spices can lead to fun variations; try paprika or cayenne for an added kick.
For a quicker cook time, slice the wedges thinner.
If you want extra flavor, marinate the wedges for 30 minutes in the oil and spices before baking.

These crispy oven-baked potato wedges truly shine as a fantastic side dish or snack option. With a delightful crunch, savory flavors, and the ability to customize how you season them, they make for a delightful addition to any table. Don’t hesitate to play around with spices or herbs to match your taste buds.

As you savor each bite, let the rich flavors and satisfying textures take you back to that cozy meal you remember. Everyone will be reaching for seconds, and these delicious wedges will quickly become your new go-to recipe for gatherings. Enjoy every crunchy, golden bite!

Recipe FAQs

Can I use sweet potatoes for this recipe?

Absolutely! Sweet potatoes can be used instead of russet potatoes. Just be mindful of adjusting the cooking time as they may cook faster. Slice them a bit thicker to help them crisp up better.

What can I dip these wedges in?

Your options are endless! Common dips include ketchup, ranch dressing, homemade aioli, or even spicy sriracha mayo. They are versatile enough to suit any of your favorite flavors!

Can I make these in an air fryer?

Yes, you can! Simply toss your wedges in oil and seasoning, then place them in your air fryer basket. Cook at 400°F for about 20-25 minutes, shaking halfway through for even crisping.

What if my wedges are soggy?

Soggy wedges can occur if they’re overcrowded on the baking sheet or if they weren’t dried well before baking. Ensure proper spacing and drying for that irresistible crunch!

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Peter
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

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Description

Savor the mouthwatering taste of crispy oven-baked potato wedges, a straightforward recipe featuring russet potatoes, garlic, and onion powder. Perfect for a quick family dinner or as a hearty snack, these wedges bring comfort food right to your table.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat the oven to 400°F and prepare a large, rimmed baking sheet with parchment paper.
Cut the potatoes into quarters, then slice them into wedges, ensuring they are of uniform thickness.
Soak the wedges in hot water for 10 minutes to help remove excess starch.
Drain and dry the potato wedges with a lint-free towel.
Place the wedges on the prepared baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat.
Arrange the wedges cut-side down in a single layer on the baking sheet.
Bake for 30 minutes, then flip the wedges and return to the oven.
Continue baking until golden and crisp, about 25 to 30 more minutes. Adjust cooking time as needed based on wedge size.
Garnish with parsley if desired, and serve hot.