Looking for classic baked potato wedges that are crispy on the outside, soft on the inside and perfectly salty? Do we have the recipe for you?
Oh hello. Are you looking for the perfect corner? May we present you this recipe for baked potato wedges? Just like the shoes of the same name, this recipe will be your trusty kick. It’s the perfect accompaniment to almost anything from salmon to burgers. These babies are crispy on the outside, soft on the inside and perfectly seasoned. Damn, we’re getting hungry just talking about it! Alex loved them, I loved them, and our son Larson loved them (he called them fries, but close enough!). Read on for the recipe!
How to make the perfect hash brown wedges
If you’re looking for expert advice on how to make baked potato wedges, you’ve come to the right place! In preparing our recipe for Spiced Baked Potato Wedges, Alex and I tested every possible variable from the humble neighborhood. Olive oil versus butter, parboiled versus just cooked, and waxy versus russet potatoes. You could say we were totally pissed about the potato wedges! For this recipe, we chose medium-sized red potatoes, which result in large, perfectly seasoned potato wedges. But for this recipe, we wanted something different!
This Baked Potato Wedges recipe is even simpler: It involves small waxy potatoes that are cut into wedges and baked in a very hot oven. They’re covered in salted butter and simply seasoned with kosher salt and black pepper. You can make this without a recipe, of course, but the amounts and timing here ensure it comes out perfectly every time.
Here’s how to make baked potato wedges (see full recipe below):
- Cut waxy potatoes into wedges 2-3 inches long (see video below).
- Mix them with melted salted butter, kosher salt and pepper.
- Place on a parchment-lined baking sheet and bake at 425 degrees for 20 minutes on one side, then flip and bake the other side for 15 minutes. Serve immediately.
Video: how to cut potato wedges
Now, before we get to the recipe, do you know how to cut potato wedges? While it may seem like a no-brainer, getting to the cutting board to figure out exactly how to cut potatoes can be confusing at times. Here’s a video of me cutting potato wedges in our kitchen:
What are waxy potatoes versus starchy potatoes?
This Baked Potato Wedges recipe calls for waxy potatoes. What are waxy potatoes versus starchy potatoes? Waxy potatoes are varieties like red or new potatoes: they are low in starch and keep their shape after cooking. Starch potatoes are high in starch and chewy: they’re great for mashing, but they don’t hold their shape.
If you buy waxy potatoes, how do you know which ones are waxy when you’re at the grocery store? Here are the types of potato varieties that are considered waxy potatoes:
- red potatoes
- new potatoes (small red potato variety)
- Fingerlings (although they have a different shape, they would work here!)
- Carolina
- Inca Gold
- rose gold
- Purple Viking
Source – Huffington Post Let us know if you come across any others to add to our list!
Can this recipe be made ahead of time?
Unfortunately, these baked potato wedges taste best when freshly made. They’re warm and crisp straight out of the oven, but soften as they cool. Try to make them 45 minutes before serving if possible.
If you want to prepare a larger batch and have leftovers, you can double the recipe: we recommend cooking at 450 degrees and increasing the cooking time until the 2 sheets of potato paste are crispy. Store leftovers in the fridge and you can reheat them in a 425 degree oven to get them crispy again. They’re still good the second time around… but not as magical as the first time!
Serve these Baked Potato Wedges with baked salmon, a hamburger, a barbecue sandwich, or a Swiss fondue. Perfection! Let us know what you think in the comments below.
This Baked Potato Wedges recipe is…
Vegetarian and gluten free. For vegan, plant-based, and dairy-free dishes, use olive oil and add a pinch of salt.
The description
Looking for classic baked potato wedges that are crispy on the outside, soft on the inside and perfectly salty? Do we have the recipe for you?
- 1 Pound waxy yellow or red potatoes, 2 to 3 inches long (approx 6 at Seven Potatoes)*
- 2 tablespoons salted butter, melted or olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat the oven to 425 degrees Fahrenheit.
- Cut the potatoes into wedges (see video below!). Place all ingredients in a bowl and mix until completely covered. If using olive oil, add a pinch of salt.
- Line a baking sheet with parchment paper. Lay the wedges on the sheet in a single layer.
- Bake the potatoes for 20 minutes. Remove the baking sheet from the oven and turn the potatoes.
- Place the baking sheet back in the oven and bake for a further 15 minutes until golden and crispy. Enjoy immediately!
Remarks
*You can 1.5 or double the recipe if you prefer. In this case we recommend increasing the temperature to 450 degrees and you will probably need a few more minutes in the oven to ensure the potatoes get crispy.
- Category: garnish
- Method: Cooked
- Kitchen: American
Keywords: Recipe for baked potato wedges, potato wedges, potato wedges
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