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Crispy Potato Wedges

Baked Crispy Potato Wedges

To make delicious crispy baked potato wedges, you need good organic russet potatoes. Throw in the seasonings you like very generously and bake them until they are golden and crispy. Voila! You have the best wedges ever.
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Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizers, Potato Recipes, Snacks, Vegan Snacks
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 6 minutes
Total Time: 36 minutes
Servings: 3 People
Author: Aayushi Patel

Ingredients

  • 4 Russet Potatoes Cut Into Wedges with Skin On
  • 4 Cups Ice Cold Water
  • 4 Tbsps Olive Oil
  • 2 Tsp Granulated Onion
  • 2 Tsp Garlic Powder
  • 1 Tsp Dried Oregano
  • Salt to Taste

Instructions

Cut and Prep the Potatoes

  • Take even sized 4 Russet Potatoes. Wash them thoroughly as they are very muddy.
  • Cut them into long even sized wedges.
  • Now in a big bowl add 4 Cups of Ice Cold Water.
  • Add the Wedges to the water. Let them sit for 30 mins. This step will ensure that the potatoes loses as much starch as possible.
  • After 30 mins, pat dry the potato wedges thoroughly using a clean kitchen towel. Dry them as much as possible

To Bake the Potato Wedges

  • Preheat the oven at 450F.
  • In a bowl add the pat dried potato wedges.
  • Next add the olive oil followed by the spices and salt.
  • Mix everything well, until all the potatoes are coated with the seasonings thoroughly.
  • Now prepare 2 large baking trays by lining them with parchment paper. Place the wedges in the tray skin side down. Don't let the wedges touch each other, and arrange them symmetrically.
  • Bake the wedges for 25- 30 minutes. For even browning on both the sides, flip the wedges around 18 minutes. My wedges are usually ready at about 25-27 mins so keep an eye.