Serve these with some Baked Chili Cheese Dogs or Homemade Sloppy Joes!
My favorite part about these potato wedges is that they are SUPER crispy on the outside, perfectly seasoned, and soft and fluffy on the inside. It one of my favorite ways to eat a potato. There are some things to know in order to have the best possible results. You’ll want to be sure that you use the right kind of potato, soak them in cold water to rid them of excess starch (if possible), and pat them completely dry before seasoning. So let’s do it!
How to Make Potato Wedges (Baking Method)
*See recipe card below this post for ingredient quantities, full instructions, and air fryer instructions. Scrub the outside of the potato clean and pat thoroughly dry. Slice each potato in half lengthwise. Cut each piece in half again.
Cut each of the remaining slices in half again. If necessary, slice any extra large wedges one more time. (They should be about 3/4 to 1- inch thick.)
Thoroughly dry each of the potato slices for extra crispy results. Place in a large bowl. Combine the olive oil and seasoning. Drizzle over the potatoes. Use your hands to toss and coat evenly.
Place on a light baking sheet. Leave space around each one to allow the edges to get crispy. Bake at 415° for 20 minutes. Turn each wedge over, then bake for 15-20 more minutes. Serve!
Use a Light Baking Sheet
PRO TIP: I highly recommend baking these on a light baking sheet vs. a dark one. As explained by Livestrong, light baking pans reflect heat. Dark pans absorb it, and thus you’re more likely to end up with burnt results. They recommend reducing the heat and baking time by 25% if you only have dark baking pans.
Soaking Potatoes for Potato Wedges
If possible, soak sliced potato wedges in cold water for at least 20 minutes (or even overnight). It’s a way to rid them of excess starch. Starch makes things crumbly and soft. Removing starch by soaking and rinsing is a great way to yield the crispiest possible result.
Pro Tips:
Russet potatoes are ideal for potato wedges. Since they’re dense, they don’t contain as much water inside, which allows them to get extra crispy. Yukon Golds may also be used. Dry the potatoes completely, especially after slicing, for extra crispy results. Avoid using waxy potatoes. Red, fingerling, and new potatoes are waxy varieties. They’re high in moisture and therefore don’t become as crispy.
Storing and Reheating
Refrigerating:
Let leftovers cool completely and store them in an airtight Ziploc bag in the fridge for 3-5 days. To reheat, bake at 350° F for about 10-15 minutes. They reheat very well.
Freezing:
Flash freeze them on a baking sheet or plate until solid, 1 hour or so. Store them in a freezer Ziploc bag in the freezer until ready to eat! Reheat in a preheated 350° F oven until warm and crisp, 15-20 minutes.
What to Serve With Potato Wedges
Light Baking Sheet– Cooks the potatoes at a much more even rate/temperature. Air Fryer Chef’s Knife– Makes it easy to cut clean slices for the wedges. I have this knife and find that it works really well for everyday cooking. Serving Baskets– I have these, I love serving fries and other finger foods in them!
