Crispy Potato Wedges

$To make crispy potato wedges, you need the right ingredients. Here’s what you will need: - 4 medium-sized russet potatoes - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried rosemary - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste I love using russet potatoes. Their high starch content gives the wedges a perfect, fluffy inside. The olive oil helps crisp the outside, while the spices add amazing flavor. The key to great flavor lies in the seasonings. Besides the essential spices I listed, here are a few more ideas: - Paprika gives a smoky taste. - Garlic powder adds depth. - Dried rosemary and thyme bring a lovely herb note. Mixing these spices with olive oil creates a fragrant blend. This mixture coats the potato wedges and enhances their taste. Garnishing your potato wedges can elevate the dish. Here are some options: - Fresh parsley, finely chopped, adds color and freshness. - A sprinkle of grated Parmesan cheese gives a rich twist. For dipping sauces, try these: - Garlic aioli for a creamy kick. - Spicy ketchup for those who love heat. These garnishes and sauces make your crispy potato wedges visually appealing and fun to eat. Check out the Full Recipe for more details on how to prepare them! Start by washing the russet potatoes well. Use cold water to scrub off any dirt. Keep the skins on for added texture. Cut each potato in half lengthwise, then slice into wedges. Aim for six to eight wedges per potato. This size helps them crisp up nicely. In a large bowl, mix the olive oil with spices. Use three tablespoons of olive oil. Add one teaspoon each of garlic powder, onion powder, and smoked paprika. Include one teaspoon of dried rosemary and one teaspoon of dried thyme. Don’t forget salt and pepper to taste. Whisk until the oil and spices blend well. This mix makes the wedges flavorful. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the potato wedges in the bowl with the oil and toss them well. Coat each wedge fully for the best flavor. Spread them out on the baking sheet in a single layer. Bake for 30-35 minutes. Flip them halfway through. This step ensures they get golden and crispy on both sides. Let them cool for a few minutes after baking. Sprinkle with fresh parsley for a pop of green before serving. Enjoy your crispy potato wedges! You can find more details in the Full Recipe. To make your potato wedges super crispy, follow these steps. First, soak the cut wedges in cold water for at least 30 minutes. This removes excess starch, which helps them crisp up better. After soaking, dry the wedges well with a towel. Make sure they are not wet. A dry surface means less steam and more crunch. Use a good amount of oil, but don’t drown them. Just enough to coat each wedge nicely will do. Avoid cutting your potatoes too thick. If they are too thick, they won’t cook through and will remain soft inside. Also, don’t overcrowd the baking sheet. Give each wedge space to breathe. This allows hot air to circulate and crisp them up. Lastly, be careful with the salt. Too much can draw out moisture, which makes them soggy. These crispy wedges taste great with dips! Try garlic aioli or spicy ketchup for a fun twist. They also pair well with burgers or grilled chicken. If you want a fresh side, serve them with a salad. For a gourmet touch, sprinkle some grated cheese on top right before serving. You can find the full recipe for these delicious wedges [here](#). {{image_4}} You can change the flavor of your potato wedges with many spices. Try adding chili powder for heat. Or mix in cumin for a warm, earthy taste. You can also use curry powder for an exotic twist. Experiment with herbs like oregano or basil for a fresh vibe. The right spices can make your wedges unique and delicious. Want to mix it up? Use sweet potatoes instead of regular ones. Sweet potatoes add a nice sweetness and a lovely orange color. They are packed with vitamins and minerals too. Just follow the same steps as with russet potatoes. Sweet potato wedges cook faster, so check them a few minutes early. If you own an air fryer, it’s a game changer! This method makes the wedges super crispy without much oil. Start by seasoning your potato wedges as you normally would. Place them in the air fryer basket in a single layer. Cook at 400°F (200°C) for about 20 minutes. Shake the basket halfway through for even cooking. You will love how crispy they turn out! For the full recipe of crispy herb-infused potato wedges, see the section above. Store leftover potato wedges in an airtight container. Let them cool completely first. Place a paper towel at the bottom to absorb moisture. This helps keep them crispy. Seal the container and put it in the fridge. Use the wedges within 3-4 days for the best taste. To reheat your potato wedges, use an oven or an air fryer. Preheat the oven to 400°F (200°C). Spread the wedges on a baking sheet in a single layer. Bake for about 10-15 minutes until they crisp up again. If using an air fryer, set it to 375°F (190°C) and heat for about 5-7 minutes. Both methods help keep the wedges crispy. You can freeze potato wedges for later use. First, bake them as per the full recipe and let them cool completely. Place the cooled wedges in a single layer on a baking sheet. Freeze for about 1-2 hours until firm. After that, transfer them to a freezer bag. Remove as much air as possible before sealing. Use frozen wedges within 2-3 months for the best quality. To make your potato wedges extra crispy, start by soaking them in cold water for 30 minutes. This removes excess starch and helps with crispiness. After soaking, pat the wedges dry with a towel. Use a good amount of oil when baking them. The herb-infused oil from the recipe also adds flavor and helps them crisp up. Arrange the wedges in a single layer on the baking sheet, leaving space between each one. Flip them halfway through baking for even crispiness. Yes, you can prepare the wedges ahead of time! Cut and season them a few hours in advance. Store the seasoned wedges in the fridge until you are ready to bake. You can also soak them in cold water overnight. Just remember to dry them well before cooking for the best crispiness. Crispy potato wedges pair well with many dipping sauces. Some great options include: - Garlic aioli - Spicy ketchup - Creamy ranch dressing - Sour cream with chives - Barbecue sauce - Chipotle mayo Try different sauces to find your favorite combination! Enjoy these delicious wedges with the dips of your choice. For the full recipe, check out the Crispy Herb-Infused Potato Wedges section. In this blog post, we explored how to make crispy potato wedges. We discussed essential ingredients, seasonings, and the best cooking methods. You learned how to prep, bake, and maximize crispiness. Plus, we covered fun variations and smart storage tips. Now, you’re ready to enjoy tasty potato wedges any way you like. Whether you stick to the classic recipe or try sweet potatoes, delicious results await you. Enjoy your cooking!$

Craving a crispy delight? Discover how to make golden and flavorful crispy potato wedges that are perfect as a snack or side dish! With simple ingredients and easy steps, you’ll achieve crunchy perfection every time. Learn tips for maximum crispiness, explore delicious seasoning variations, and find the best dips to elevate your meal. Click through to uncover the full recipe and enjoy these tasty wedges everyone will love!

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Ingredients

4 medium-sized russet potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried rosemary

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

Fresh parsley, finely chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C). To make cleanup easy, line a large baking sheet with parchment paper.

Rinse and scrub the russet potatoes thoroughly under cold running water to eliminate any dirt and impurities. Keep the skins on to enhance both the texture and nutritional value of the wedges.

Cut each potato in half lengthwise, then slice each half into wedges, aiming for about 6-8 wedges per potato to achieve an ideal thickness for crispiness.

In a large mixing bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried rosemary, dried thyme, along with salt and freshly cracked black pepper. Ensure all the spices are well incorporated into the oil, creating a fragrant and flavorful mixture.

Add the cut potato wedges to the bowl and gently toss them in the herb-infused oil until each wedge is generously coated and well-seasoned, maximizing flavor absorption.

Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure to leave space between each wedge to allow for even cooking and enhanced crispiness.

Bake the potato wedges in the preheated oven for 30-35 minutes. Flip the wedges halfway through the baking time to ensure they crisp up evenly and achieve a beautiful golden brown color.

Once the baking time is complete, remove the wedges from the oven and let them cool for a few minutes on the baking sheet. Finish by garnishing with chopped fresh parsley for a pop of color and freshness before serving.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the crispy potato wedges in a rustic basket lined with parchment paper to create an inviting presentation. Pair with a side of dipping sauce, such as garlic aioli or spicy ketchup, for an extra flavor boost that guests will enjoy.