Crispy Seasoned Potato Wedges (in the oven!)
Hola Kneaders!
Today we’re going ultimate comfort food – the humble potato! Potatoes are amazing in basically every single form but a well-seasoned, crunchy yet tender wedge is pretty high up on the list of potato deliciousness.
Potatoes are one of those vegetables that you can do SO much with. Whether it’s mashed potatoes, french fries, hash browns, gnocchi, latkes, even potato bread. One of the things that makes potatoes so universal in appeal is their versatility. What I love especially though is a good potato wedge. It has to be seasoned to perfection, golden brown and crispy on the outside with a fluffy tender interior! And, skin on is superior if you ask me!
I think because potatoes are so ubiquitous, they tend to be nostalgic in a lot of ways. We can’t help but link memories and food, they’re inherently intertwined, which means certain foods will always bring us a sense of comfort. We may link something like mashed potatoes to Thanksgiving memories with family. These bursts of nostalgia are like a warm hug.
There’s also something old-world about rustic recipes, meals you just kind-of throw together, and these potato wedges definitely qualify. All they require is a basic chop, seasoning generously, coating in oil/fat of choice and throwing in the oven to bake until perfectly crisp. The seasonings will make your home smell divine.
These potato wedges are the perfect snack or side dish. Pair these addictive morsels with burgers, sandwiches or elevate dinner by serving them alongside a hearty steak! Boom, you just made your own version of French steak frites! Fancy!
What Ingredients Do I Need?
The beauty of this recipe is in its simplicity. Start by peeling and washing your potatoes. You can truly use anything here but for proper wedges, Russet potatoes will be the best. Note that Red and Yukon Gold varieties have a bit more starch so they may not get as crispy. My remedy for this would be to chop them and then soak them in a bowl of cold water for about 10 minutes. Rinse them and proceed!
- Potatoes (see notes for types)
- Oil or fat
- Salt
- Spices
- Baking powder
- Pinch of sugar
When it comes to seasonings, the world is your oyster. I kept it simple with bacon fat, olive oil, pink salt, white pepper, onion powder, garlic powder, smoked paprika and a little bit of coconut sugar. I like the way the sugar caramelizes and just balances the saltiness of the bacon fat and pink salt. But, the sugar is totally optional.
You can use any oil or fat that you have on hand. Vegetable oil and coconut oil work great. I like to mix bacon fat and olive oil for added flavor. But, corn oil, peanut oil, olive oil, rapeseed oil, bacon fat, duck fat and lard will all work perfectly here.
One ingredient that’s super important is the BAKING POWDER! The baking powder will mix with the oil/fat of choice and create an amazing coating that will stick to the wedges and help create the best crunchy exterior. This method of coating the potatoes also helps you get those amazing scraggly bits that good fried food has… yet these are baked!
Here’s a list of seasonings you could use:
- Kosher salt or pink salt
- Black or white pepper (white pepper is a little smokier/earthier but milder in spice)
- Onion powder
- Garlic powder
- Paprika (smoked or sweet)
- Mustard powder
- Cayenne, red chili flakes, chili powder
- Herbs like rosemary, thyme, basil, oregano
- Lemon pepper
- Nutritional yeast
- Ranch seasoning
- Cajun seasoning
- Dill pickle salt
- Truffle salt
- Everything bagel seasoning
- Gochugaru (Korean chili powder)
The options are truly endless. These are so easy to whip up and you can make a lot at once!
How Do I Make Them?
First, wash your potatoes. If you prefer them without the skin, peel them now. I think the skin helps them hold their shape and also provides extra nutrients to your dish. But, either way works.
Slice each potato length-wise and then slice your halves into wedges. The size isn’t important as long as you make them all similar so they cook evenly. You can soak your wedges in water while you chop so they don’t get brown from oxidation. This is also a good idea if you are using high-starch potatoes like red, multicolored or Yukon gold as the water helps remove some of the excess starch. Drain the wedges and pat dry using a clean kitchen towel (or paper towel) when you’re ready to cook.
Lay out the wedges evenly in one layer (do not stack them) and season generously with your favorite herbs & spices and whatever oil or fat you have on hand. As I mentioned, really anything will work here as long as you mix it well with the baking powder to create the outer coating.
Once the wedges are fully coated, bake at 425F for approximately 10-15 minutes. Flipping them halfway through cook time is crucial so they don’t stick to the baking sheet. I make sure to flip them after about 6 minutes.
Cooking at a high temperature is key as it will blast the potatoes with heat, which will create a crispy outside while cooking the inside quickly so it remains tender.
Once they’re done baking, allow to cool for approx. 10 minutes before serving. Enjoy!
Seasoned Potato Wedges
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp bacon fat room temp or melted
- 1 tsp pink salt or kosher salt
- 1/2 tsp white pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika smoked or sweet
- 2 tsp coconut sugar optional
- 2 Tbsp baking powder
Instructions
- First, preheat oven to 425F.
- Next, scrub and wash potatoes. Pat dry and slice length-wise. Slice each half into 4 wedges. For bigger potatoes, you may have to slice into 6 wedges.
- Soak sliced potatoes in cold water while you finish all of them. Drain and pat dry.
- On a baking sheet, add your potato wedges and season generously with seasonings of your choice and baking powder. Add your oil/fat and mix around until the baking powder has absorbed all of the oil and created a coating around each wedge.
- Lay out each piece evenly in one layer on the baking sheet. Do not stack them.
- Bake at 425F for approx. 10-15 minutes. Flip about halfway through cooking (about 5 min).
- Wedges will be golden and crispy but fluffy inside. Allow to cool for 5-10 minutes before serving.