450°F. | Approximately 32 small wedges | 3-4 servings
Ingredients
• 2 large russet potatoes
• 1½ Tbsp olive oil
• See Seasoning Options Below
Preparation
1. Cut potatoes
• Scrub potatoes & leave skins on.
• Cut each potato into 16 smaller wedges (32 total).
2. Parboil
• Add potatoes, 2 tsp salt, ¼ tsp baking soda to cold water on stove.
• Bring to simmer for 3 - 4 min, until edges just begin to soften.
3. Dry & rough up
• Drain thoroughly.
• Let steam dry for 5 - 10 min, resulting in fluffier insides & crispier edges.
• Gently shake in colander to rough up the edges. (rough edges = extra crispiness)
4. Season
• Combine olive oil & seasonings.
• Add one of the seasoning blends below & toss until evenly coated.
5. Roast
• Preheat oven to 450°F.
• Arrange in a single layer on a large baking sheet.
• Roast 25-30 minutes, turning once halfway through.
• Cook until deeply golden & crispy.
Three Seasoning Options
1. CLASSIC GARLIC & PAPRIKA
Everyday favorite — familiar & savory.
• ¾ tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
2. ZESTY & SPICY
A little bolder, with warmth & a kick.
• ¾ tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• ⅛ - ¼ tsp chili powder
• ⅛ tsp cayenne pepper (adjust to taste)
• ½ tsp salt
• ¼ tsp black pepper
3. HERB & GARLIC
Rustic, fragrant and savory.
• ¾ tsp garlic powder
• ½ tsp dried rosemary, crushed
• ¼ tsp dried thyme
• ¼ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1 tbsp grated Parmesan, added during the last 5 minutes of baking.
Variation: Loaded Bacon & Cheese
Use the Classic seasoning, then add:
• 2–3 strips bacon, cooked & crumbled
• ⅓ cup shredded sharp cheddar
• 1 tbsp grated Parmesan
• Optional: sliced green onions
Roast potatoes until nearly done & crispy. Sprinkle with bacon & cheeses. Return to oven for 3–5 minutes, until cheese melts. Finish with green onions.
Variation: Parmesan Potato Wedges
Parmesan adds a salty, savory flavor and helps create an extra-crispy coating. After tossing potatoes with oil and seasonings, add ¼ cup freshly grated Parmesan & gently toss to coat. Avoid overmixing, which can cause the cheese and seasonings to clump. Bake as directed.
Helpful Tips
• Don't overcrowd the baking sheet.
• Taste before adding extra salt, since the potatoes were parboiled in salted water.
• Use non-stick pan or parchment/baking paper so potatoes don’t stick.
• To Freeze: Allow to cool completely, then freeze for up to 3 months. Defrost & then bake until hot & crispy again, but you could bake from frozen at a lower temp.
Recipe Based on
• https://www.dontgobaconmyheart.co.uk/oven-baked-potato-wedges/
• https://www.recipetineats.com/seasoned-oven-baked-potato-wedges/
• https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
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