Crispy Oven-Baked Potato Wedges are undeniably one of those dishes that everyone knows and loves. Imagine sinking your teeth into a perfectly seasoned, golden-crusted potato wedge, hot out of the oven. The simple goodness of russet potatoes transforms into a satisfying side dish that’s not only healthier than deep-fried versions but also offers a delightful crunch that has you coming back for more. What I adore about this recipe is its adaptability; you can change the spices to suit your cravings or even add a sprinkle of cheese before baking for an indulgent twist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

I remember the first time I made these Ultra Crispy Baked Potato Wedges for a cozy night in with friends. We devoured them alongside homemade burgers, and the compliments rolled in faster than I could refill the bowl. This recipe is easy, budget-friendly, and perfect for any occasion, from family dinners to game night snacks. I can’t wait for you to give it a whirl and experience the heartwarming joy these crispy potato wedges bring!

Why You’ll Love This Recipe

Simple & Quick: With only 20 minutes of prep and 80 minutes in the oven, you’ll have a delicious side dish ready to serve.
Irresistible Flavor: Each bite is bursting with a savory flavor thanks to garlic and onion powder, creating a satisfying snacking experience.
Eye-Catching Appeal: They look gorgeous with their crispy edges and tender centers, making them a standout on any plate.
Flexible Serving: Perfect for BBQs, weeknight dinners, or movie marathons—these potato wedges fit every occasion.
Diet-Friendly Options: Easily adaptable, they can be made vegan, gluten-free, or enjoyed by anyone watching their diet.

Ingredients You’ll Need

2 pounds russet potatoes: These are ideal for wedges, providing both texture and flavor. Make sure they are scrubbed clean; peeling is optional.
3 tablespoons olive oil: This helps achieve that irresistible crispiness while adding a hint of rich flavor. Feel free to substitute with vegetable oil if needed.
2 teaspoons garlic powder: A key ingredient for delicious flavor, you can also use fresh garlic for a more intense taste.
2 teaspoons onion powder: This adds depth to the seasoning; you can swap it with shallot powder if that’s all you have.
1 teaspoon fine sea salt: Elevates all the flavors; adjust to taste if you’re watching your sodium intake.
Freshly ground black pepper: Adds a necessary kick; freshly ground enhances the flavor much more than pre-ground varieties.
2 tablespoons finely chopped fresh parsley (optional): This is perfect for garnish, adding a pop of color and freshness when serving.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat the Oven: Set your oven to 400°F and get ready by lining a large, rimmed baking sheet with parchment paper. This will ensure easy cleaning later!

Cut the Potatoes: Take each scrubbed russet potato and slice it in half lengthways. Then, cut each half into quarters before slicing them diagonally into wedges. Aim for even sizes for consistent cooking—about eight wedges per potato is perfect.

Soak the Wedges: Place the potato wedges into a large bowl and cover them with hot (but not boiling) water. Soak them for about 10 minutes. This soaking step helps remove excess starch, ensuring crispy results.

Drain and Dry: Once the soaking time is up, drain the water and gently pat the wedges dry with a lint-free tea towel. Removing moisture is crucial for achieving that perfect crispiness.

Season the Wedges: Place the dry wedges onto your prepared baking sheet. Drizzle the 3 tablespoons of olive oil over them, followed by the garlic powder, onion powder, salt, and a generous grind of black pepper. Toss everything well so that every wedge is coated evenly.

Arrange for Baking: Spread the potato wedges in a single layer on the baking sheet, ensuring that the cut sides are facing down. Overcrowding them will prevent them from crisping up, so grab a second pan if necessary.

Bake and Flip: Bake them for 30 minutes. After this initial time, take them out and flip the wedges over using a spatula. Evenly arrange them again and pop them back in the oven.

Bake Until Golden: Continue baking for another 25 to 30 minutes, until the potato wedges are deeply golden and fork-tender. Keep an eye on them—those at the edges might cook faster, so feel free to remove them as they finish.

Garnish and Serve: If you’re feeling fancy, sprinkle freshly chopped parsley on the wedges just before serving. Enjoy them hot for the best texture!

Storing & Reheating

Once your crispy potato wedges have cooled, store them in an airtight container at room temperature for up to a day. If you have leftovers, place them in the fridge for 3-5 days. You can also freeze them for up to 3 months. To reheat, spread the wedges out on a baking sheet and pop them in a preheated oven at 400°F for about 10-15 minutes until they’re hot and crispy again. Just remember that freezing may slightly alter their texture, but a quick reheat should bring them back close to their original state.

Chef’s Helpful Tips

Avoid over-soaking the potatoes; 10 minutes is enough. Soaking for longer may lead to sogginess.
Make sure to pat the wedges dry. This step is key to getting that perfect crisp.
If some wedges are cooking faster than others, you can remove them from the oven for even cooking.
Feel free to spice things up! Add cayenne pepper for a kick or smoked paprika for a smoky flavor.
These wedges are great for making ahead; just warm them up before serving.

They can also be dressed up with dips, cheese, or additional seasonings based on your flavor preferences.

The beauty of these potato wedges is in their simplicity and adaptability. They’re a crowd-pleaser that can be enjoyed in countless ways. Whether dipped in your favorite sauce, mixed into a vibrant salad, or paired with your go-to protein, the crispy satisfaction is bound to impress. As you try out this recipe, don’t hesitate to experiment with the spices and serve them however you like. Enjoy the delicious crunch of these homemade potato wedges!

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While russet potatoes are ideal for their fluffiness and structure, you can experiment with Yukon Golds for a buttery taste or sweet potatoes for a sweet twist. Just adjust the cooking time since different potatoes may cook at different speeds.

Do I need to soak the potatoes?

Soaking is highly recommended! It removes excess starch, helping the wedges crisp up beautifully in the oven. If you’re in a rush, you can skip this step, but expect a slightly less crispy result.

Can I make these wedges in advance?

Yes! You can prepare the wedges and store them in the fridge before baking. Just be sure to add the oil and seasonings right before you’re ready to bake them. They can also be frozen post-baking but will be best served fresh.

What dips pair well with potato wedges?

The options are endless! Try pairing these crispy wedges with homemade ketchup, garlic aioli, or a creamy ranch dressing. You can even add some melted cheese on top for a cheesy delight.

More Main Dishes Recipes

Crispy Baked Fish & Chips with Tartar Sauce

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Anna
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

These Crispy Oven-Baked Potato Wedges (Pub Style) are bursting with flavor and a delight to make. With simple ingredients and easy preparation, they are perfect for a quick dinner or a delicious side at your next gathering.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean (i didn’t peel mine)
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat the oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthwise, then again to create quarters, and finally slice each quarter diagonally into wedges.
Soak the potato wedges in a bowl of hot water for 10 minutes to remove excess starch.
Drain the potatoes and pat them dry with a tea towel. Transfer them to the baking sheet and drizzle with olive oil.
Sprinkle with garlic powder, onion powder, salt, and black pepper, tossing until evenly coated.
Arrange the wedges in even columns cut side down on the baking sheet. Use two pans if necessary to avoid overcrowding.
Bake for 30 minutes, then flip the wedges and return to the oven.
Bake for an additional 25 to 30 minutes until golden and crisp. Remove from the oven when they are easily pierced with a fork.
Garnish with parsley if desired and serve hot.

Notes

Ensure the potato wedges are of similar size for even cooking.
Use two baking sheets if necessary to avoid overcrowding.
Parmesan cheese can be sprinkled on top before serving for extra flavor.