Crispy Potato Wedges

$- 4 large russet potatoes - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon onion powder - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Russet potatoes are ideal for wedges. They have a high starch content, giving them a fluffy inside. Their skin is thick, which adds texture when baked. Other good options include Yukon Gold and red potatoes. Both have a nice flavor and hold their shape well. Seasonings bring your potato wedges to life. Garlic powder adds a rich taste, while paprika gives a hint of smokiness. Onion powder and oregano add depth and aroma. You can customize flavors easily. Try adding chili powder for heat or Parmesan cheese for a savory twist. Experiment with what you love! First, you need to wash the potatoes. Scrub them under cold water. This removes dirt and keeps them clean. I like to use a vegetable brush for this. Next, cut each potato into eight wedges. Keep the skin on for more flavor and crunch. Aim for even sizes. This helps them cook at the same rate. If you cut them too small, they may burn. If you cut them too big, they might stay soft inside. Now, let’s mix the marinade. In a large bowl, add three tablespoons of olive oil. Then, sprinkle in one teaspoon each of garlic powder, paprika, onion powder, and dried oregano. Don’t forget salt and pepper to taste! Mix these ingredients well until they blend into a smooth mix. An even coating is key for great flavor. This way, every wedge will have the same tasty seasoning. Next, it’s time to bake! Preheat your oven to 425°F (220°C). This temperature ensures the wedges turn crispy. Line a baking sheet with parchment paper for easy cleanup. Spread the potato wedges on the baking sheet. Make sure they are in a single layer. If they are too close together, they won’t crisp up. Bake them for 30 to 35 minutes. Flip them halfway to get an even golden brown color. After baking, let them sit for a few minutes. This helps them crisp up even more. Finally, garnish with fresh chopped parsley before serving. For the full recipe, check back to the ingredients section! To get the best crunch from your potato wedges, you need the right baking temperature. I recommend setting your oven to 425°F (220°C). This high heat helps to crisp the outside while keeping the inside fluffy. Flipping the wedges halfway through baking is key too. Use a spatula to turn them gently. This ensures all sides cook evenly. Don't rush this step; it makes a big difference in texture. Potato wedges are great on their own, but you can enhance them with some tasty dips. Try serving them with ketchup, ranch, or a spicy aioli. They add flavor and fun to your snack. For presentation, arrange the wedges on a large platter. Sprinkle chopped fresh parsley on top. This adds a pop of color and makes the dish look fancy. One common mistake is overcrowding the baking sheet. If the wedges are too close, they will steam instead of crisp. Make sure to spread them out evenly. Another mistake is not preheating the oven. Always preheat your oven to ensure the wedges start cooking at the right temperature. This step is crucial for that golden, crispy finish. {{image_2}} You can easily change the flavor of your crispy potato wedges. Here are two great ideas: - Spicy Cajun Twist: Mix in 1 teaspoon of cayenne pepper and 1 teaspoon of smoked paprika. This adds heat and depth to your wedges. It’s perfect for those who love a kick in every bite. - Italian Herb Blend: Use 1 teaspoon of dried basil, 1 teaspoon of dried thyme, and 1 teaspoon of garlic powder. This blend brings a savory and aromatic taste that pairs well with any meal. Dips can make your crispy potato wedges even better. Here are two simple recipes: - Homemade Ketchup: Combine 1 cup of tomato paste, 1 tablespoon of vinegar, and a pinch of salt. Mix well and adjust to your taste. This ketchup is fresher than store-bought and super easy to make. - Creamy Ranch Dip: Mix 1 cup of sour cream, 1 tablespoon of dried dill, and 1 teaspoon of garlic powder. Stir until smooth. This dip adds a cool and creamy touch that complements the warm wedges. Using an air fryer gives you crispy potato wedges with less oil. Here’s how to adjust the recipe: - Adjustments for Cooking in an Air Fryer: Cut your wedges smaller. This helps them cook faster and become crispier. Use about 2 tablespoons of oil in the marinade. - Cooking Time and Temperatures: Cook the wedges at 400°F (200°C) for 20-25 minutes. Shake the basket halfway through to ensure even cooking. Enjoy that crunch without all the fuss! For the full recipe, check out the Crispy Potato Wedges section. To keep your crispy potato wedges fresh, use an airtight container. Glass or plastic containers work well. Make sure the wedges cool down completely before you store them. This prevents moisture buildup, which can make them soggy. To enjoy your potato wedges again, reheat them in the oven. Set the oven to 400°F (200°C). Place the wedges on a baking sheet and heat for about 10–15 minutes. This method helps keep them crispy. Avoid using a microwave, as it can make them soft and chewy. You can freeze potato wedges for later use. To freeze them before baking, cut and season the wedges, then spread them on a baking sheet. Freeze until solid, then transfer to a freezer bag. For wedges baked already, let them cool completely and place in a freezer-safe container. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned above for best results. Crispy potato wedges last about 3 to 5 days in the fridge. To keep them fresh, store them in an airtight container. If you want to keep them longer, you can freeze them. In the freezer, they can last up to 3 months. Just make sure to cool them completely before you freeze them. Yes, you can make these wedges ahead of time. For best results, prepare the wedges and store them in the fridge. You can also bake them in advance, then reheat when ready to serve. If you choose to pre-bake, let them cool first. This way, they won't get soggy in storage. Absolutely! You can use oils like vegetable, canola, or avocado oil. Each oil brings a unique flavor. For a richer taste, try using melted butter or a mix of olive oil and butter. Just remember, different oils may change the crispiness and flavor a bit. In this blog post, we explored how to make crispy potato wedges using simple ingredients. We discussed the best potatoes to choose, tips for seasonings, and easy steps for baking. I shared tricks for achieving maximum crispiness and serving ideas to make your wedges shine. Remember, you can customize flavors and discover fun variations. Making these wedges can be a fun, easy kitchen project. Enjoy your tasty creations, and don’t hesitate to experiment with your favorite flavors!$

Discover the secret to perfectly crispy potato wedges that will elevate your snack game! This easy recipe combines russet potatoes with a flavorful marinade of garlic, paprika, and herbs, baked to golden perfection in just 50 minutes. Perfect for sharing or enjoying on your own, these wedges are a delicious addition to any meal. Click through to explore the full recipe and impress your friends and family with this tasty treat!

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Ingredients

4 large russet potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and scrub the potatoes thoroughly. Cut each potato into 8 wedges, keeping the skin on for extra texture and nutrients.

In a large mixing bowl, combine the olive oil, garlic powder, paprika, onion powder, dried oregano, salt, and pepper. Mix well to create a marinade.

Add the potato wedges to the bowl and toss them in the marinade until fully coated.

Spread the wedges evenly on the prepared baking sheet in a single layer, ensuring they are not overcrowded.

Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy.

Once cooked, remove them from the oven and let them sit for a few minutes to crisp up even more.

Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4