These spiced potato wedges are the perfect side dish, crispy on the outside, chewy on the inside and perfectly salty. Here’s how to make potato wedges.
Looking for the perfect baked potato wedges? Alex and I just released a video series, Knife Skills for Home Cooks. That’s basically all you need to know about slicing fruits and vegetables in the kitchen. In the video series we included How to Cut Potato Wedges – because seasoned potato wedges are one of the most delicious things on the planet! And at the same time, we realized we needed an ultimate baked potato wedges recipe to share with you. How do you get the best baked potato wedges that are crispy on the outside, tender on the inside, and perfectly seasoned? We’ve got your back. And we talked about it a little scientifically. Read on for the recipe!
How to make baked potato wedges
Now Alex and I have been making a lot of baked potato wedges these days. But we wanted to do a little experiment to see if we make the BEST spiced baked potato wedges! Since my parents were in town for Larson’s birthday, we decided to do some blind tasting to find out the best way to make potato wedges. We called it “WedgeFest” and ended up eating quite a few wedges! Here are the variables we tinkered with to try and come up with the best baked potato wedges recipe:
- Butter vs Olive Oil Cook
- Red potato versus waxy potato
- Cooked first vs just cooked
- parchment paper against aluminum foil on baking sheet
I’ll spare you the gory details of our scientific variations. However, in a blind taste test, we all decided that: butter tastes better than olive oil red potatoes were perfect for baked potato wedges, Boil Potatoes before cooking softens them inside, and parchment makes them perfectly crispy. Here’s the end result of our experiment: the winning combination for making perfect baked potato wedges!
Some other versions of potato wedges
We love these potato wedges so much that we wanted to make a few more variations! Here are a few others we like:
Video: how to cut potato wedges
Before you make spiced potato wedges in the oven, you need to know how to cut potato wedges! Here’s a quick way to cut potato wedges and a video of me cutting them in our kitchen! Look below to see our quick method:
And that’s it! We hope you enjoy our Perfect Baked Potato Wedges – they’re delicious as a side dish or as a healthy snack. Let us know in the comments below!
Looking for side dish recipes?
Aside from these baked potato wedges, here are some of our favorite side dish recipes:
This recipe is…
This Baked Potato Wedges recipe is vegetarian and gluten-free. For vegan, dairy-free, and plant-based products, substitute olive oil for the butter.
The description
These Baked Potato Wedges are the perfect side dish, crispy on the outside, chewy on the inside and perfectly salty. Here’s how to make potato wedges.
- 4 medium or Idaho Russet potatoes
- 2 tablespoons salted butter (vegan substitute for olive oil)*
- 2 teaspoons kosher salt, shared
- 2 teaspoons Old Bay Seasoning (store bought or homemade)
- ½ teaspoon mustard powder
- Preheat oven to 425°F.
- Wash potatoes (do not peel). Cut the potatoes into wedges (see video below!) and place in a pan. Cover with about 1 inch of hot tap water, add 1 teaspoon Kosher salt and bring to a boil over high heat. Cook for a total of 13 minutes (the potatoes will only cook for a few minutes). Gently pour the potatoes into the colander and let them sit in the colander until they stop steaming. Place potatoes in a medium-sized bowl.
- Place parchment paper on two baking sheets.
- In the glass measuring cup, add the salted butter, 1 teaspoon Kosher salt, Old Bay seasoning, and powdered mustard and melt the butter in the microwave (or melt in a small saucepan on the stovetop). Stir to combine. Pour the melted butter over the potatoes in the bowl, using your hands to coat the potatoes.
- Take the wedges out of the bowl and place them as far apart as possible on the baking sheets. Cook on one side for 20 minutes, then flip the fries and cook for a further 15 minutes, until wedges are crisp and golden brown, being careful as cooking time may vary depending on thickness and oven. (If the majority of the wedges appear soft, continue cooking for a few more minutes.)
- Let cool for a few minutes and serve hot.
Remarks
* In our blind tasting tests, butter tasted better than olive oil! With dietary restrictions, olive oil is always delicious. We usually make fried potatoes in olive oil, but butter has won the consensus for these baked potato wedges!
- Category: garnish
- Method: Cooked
- Kitchen: American
Keywords: Baked Potato Wedges, How To Make Potato Wedges, Potato Recipes, Side Recipes, Vegan Sides, Gluten Free Sides Recipes
