Who doesn’t enjoy well seasoned super crispy roasted potato wedges. This recipes uses only a few ingredients and is the perfect appetizer or side dish. Make delicious styled potato wedges at home.
Tips For The Best Crispy Roasted Potato Wedges
The best potatoes to make chunky wedges are russet potatoes. These can easily be potatoes that work well for wedges are Yukon gold and Red potatoes.
Slice em up: Create the perfect wedges using a study knife. Cut the potato in half length wise and continue to cut into thinner wedges.
Soak: The most important tips to make crispy potato wedges is to soak the cut potatoes in a bowl of water for 10-15 minutes.
How To Make Crispy Potato Wedges
Prep: Rinse potatoes with water and scrub any excess dirt. Use a sturdy knife to cut potatoes in half length wise. Then cut the potatoes into wedges (still cutting length wise).
Soak: Add cut potatoes to a bowl of water. Allow to soak for 10-15 minutes. Remove potatoes from water and pat dry. It’s important to remove as much liquid as possible.
Season: Spice up these wedges with onion powder, garlic powder, paprika, salt, and pepper.
Bake: Place the wedges on parchment paper lined baking sheet. Roasted in over for 30 minutes. Flip potato wedges over and continue to roast for 20 minutes or until they become golden brown and crispy when pierced with a fork. Sprinkle with chopped parsley.
Other Awesome Potato Recipes
Crispy Roasted Potato Wedges
Who doesn't enjoy well seasoned super crispy roasted potato wedges. This recipes uses only a few ingredients and is the perfect appetizer or side dish. Make delicious styled potato wedges at home.
- 3 large russet potatoes
- 3 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 tbsp parsley chopped
Rinse and scrub potatoes. Cut potatoes lengthwise into wedges. Soak for 15 minutes in water. Remove and pat dry with towel to remove as much moisture from potato. Season with olive oil, onion powder, garlic powder, paprika, salt. Line wedges in one layer on baking sheet.(use 2 baking sheets if needed). Cook for 30-35 minutes at 400 degrees F. Flip wedged over and continue to cook for an additional 20 minutes or until golden brown and crispy when pierced with a fork. Remove from oven. Sprinkle fresh chopped parsley. Enjoy!