Potato Wedges are easy to make. Crispy on the outside and with a perfect soft texture in the inside. Made with amazing seasonings it truly is a keeper that the whole family will love. Serve them with sandwiches like Tuna Melt or Patty Melt, Onion Rings, Hot Dog Chili and so much more.
Once tried you know this Potato Wedges recipe is the one that you are going to make on repeat and let me tell you why:
Some recipes for potato wedges requirs a total soaking time of 1 hour, but we will get the same texture with only 20 minutes soaking time.
The seasonings are on point and it is something that you have already in your kitchen. Big flavors, but minmal effort.
What you need for this Potato Wedges Recipe
Equipment: a bowl for pre soaking potatoes so they can release their starches. Kitchen towels to dry and rub potato wedges after soaking.
These are the other ingredients that you will need:
Potatoes: I use Yukon gold these yellow potatoes really make the most amazing texture for our wedges. You can also use whatever potatoes you like and want. Red potatoes will work as well.
Seasonings: garlic, onion powder, smoked paprika and oregano.
You can use any oil, but olive oil with its deep savory flavor is my favorite.
How to make Potato Wedges
Preheat oven to 410F and line a baking sheet with parchment paper.
Clean, wash and rub your potatoes and I like to use the skin for a great texture. If you wish to peel them, go ahead. Cut potatoes into wedges.
Fill a bowl with water and place potato wedges into it. Soak them for around 20 minutes. Potatoes will fully release starches and that makes a really amazing texture.
Drain potatoes and use paper towels to dry them. Then, in a bowl combine potato wedges, olive oil, smoked paprika, garlic, onion powder and oregano.
Distribute potato wedges evenly on the baking sheet and bake them for 30 minutes. After 30 minutes turn and shake them and bake for 10 minutes more. Season with a pinch salt and pepper.
Tips and tricks
Wedges are best and most delicious fresh.
You can freeze them for around 3 months: Bake them, let cool completely and freeze in bigger or single portions. Reheat them after thawing in the oven for 15 minutes or desired temperature is reached.
If you do not want to soak them, you can skip this step, but the result won’t be as great texture wise.
Other potato recipes to try
- Southern Potato Salad
- Hashbrown Potatoes
- Bombay Potatoes
- Greek Lemon Potatoes
- Garlic Mashed Potatoes
- 3 lbs potatoes
- 1/3 cup olive oil
- 1 tsp onion powder
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- salt, pepper to taste
- Preheat oven to 410F and prepare a baking sheet with parchment paper.
- Clean and wash your potatoes. I like to use the skin for a great texture, but if you wish peel them. Cut potatoes in to wedges.
- Fill a bowl with water and give the potato wedges into it. Soak them for around 20 minutes. Potatoes will release starches and that makes a really amazing texture.
- Drain potatoes and dry them with paper towels.
- In a bowl combine potatoes with olive oil, smoked paprika, garlic, onion powder and oregano.
- Place potato wedges evenly on the baking sheet and bake them for 30 minutes.
- After 30 minutes, turn and shake them. Bake for 10 minutes more. Season with a pinch salt and pepper, serve.
- Potato Wedges are best fresh.
- Freeze them for around 3 months: Bake, then let them cool completely and freeze in bigger or single portions. Reheat after thawing in your oven for 15 minutes.
- If you are short on time, skip soaking but the result won't be as great texture wise.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 418Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 182mgCarbohydrates: 74gFiber: 8gSugar: 2gProtein: 9g