If I’m short on time, could I bake these for 30 min and then later on finish the other 30 min of baking? Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. And instead of turning then I place them on the uncut edge on the cooking sheet. Thanks again!! I’m happy you loved it. Arrange them in an even layer and return the pan to the oven. My boyfriend and I were hungry and I wanted to stay away from ordering fast food but our fridge was kind of empty to cook a meal and it was too late to drop by a store to whip something up. Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size). Yes, oven temps and the way they heat can vary. This recipe was absolutely perfect. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Don’t pull them out of the oven too early. Thank you! I made these today for first time and will make them again. This recipe is easy and turns out perfectly every time. Tried it today and I added some cayenne as a spice to kick it up a notch! Hi Parti! Thanks for sharing your approach! Thank you for sharing, Aline. Tried them last night and they were a hit with the whole family! Thank you- this recipe is a game changer for me. Make these all the time- so easy and delicious! I am happy with this! Hope that helps. Crispy outside, tender inside. I enjoyed your writing too :) I’ll be back for more vegetarian meal ideas and tips, thanks! Sure, you could try that. Thank you for this delicious yet simple recipe! I’m glad you were able to make something to fit your desired taste. BTW …never before have I felt any need to add a comment on any recipe. *Baked Potato Wedges* Serves 4 to 6. They were delicious- crunchy on the outside, soft on the inside- absolute perfection. Many times! These were delicious, I didn’t add as much salt or seasoning! Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. Worked really, really well. These sound amazing! You could add them to breakfast tacos perhaps! Great fries…..very crispy thanks to the pre-oven soak. The seasoning I used for these baked potato wedges is actually a home fry potato seasoning, that I purchased at a Restaurant supply store. Nice and crispy with lots of flavor! Made exactly to recipe. Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular. Just like stated in the recipe, they are ulta crispy! These tasted better than any restaurant-purchased wedges! Thank you! In a large bowl, add the potato wedges after you've washed and dried the potatoes… Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt. I will be making these again! You’ll need about four medium potatoes. I like to sprinkle them with thinly sliced green onion before serving. I don’t even know how to cook an egg, but I wanted to try to make them. I have made these a few times and they are awesome! FRIES. Did they start to get a bubbly brown outer layer? Note that I also really like Jose Andres’ new cookbook: Vegetables Unleashed. Hi Katie! Thanks for the soaking tip – great results! Just wanted to say I only soaked for 4 minutes… didn’t have time! Thanks for replying. ( not good grammar but so true) I followed your instructions closely and they were crispy/crunchy on the outside and soft inside! So yummy! I can’t wait to try more of the ideas on your site. I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. Definitely going to try them again and explore with different spices and such. Serve these wedges as an appetizer or a delicious side dish with your favorite dipping sauces like ketchup, ranch dressing, fry sauce, and more. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan & asiago cheeses, m lted all, then served with fresh salsa & ultra thick European sour cream – the real stuff. Potato Wedges Ingredients. I got so many compliments on the potatoes in the recipe and made them again a week later as wedges. ▸ Categories appetizers, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, snacks, soy free, spring, summer, tomato free, vegan, winter ▸ Ingredients french fries, parsley, potatoes, Vegetable enthusiast. Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time. Preparation and Storage Tips: These potato wedges are best when served immediately. Love this recipe. My wife thought it wasn’t “too” horrible, but I was feeling defeated. I’m not much of a cook and usually care less to try unless it’s simple step meals such as this. In an oven, bake the potatoes at 425 °F (220°C) for 45-60 minutes. Slice the potatoes into even wedges so they bake evenly. )Remove as much moisture as possible for crispy results. I don’t try new recipes very often (not much of a cook) but these yummy and your directions were simple and easy to follow! The hot water trick was so easy and made such a difference! Spread the potato wedges evenly over a baking sheet lined with foil or parchment. Hi Jami, you’ll find the answers in steps 1, 6 and 7. The hot water soak is the game changer. Look for smooth, firm potatoes. They should be deeply golden. Combine Parmesan cheese and oregano ... aside. Scrub the potatoes and dry well. Extra Crispy Baked Potato Wedges. My boyfriend was extremely reluctant to try a new recipe—he thinks his are best…but now it’s these he wants all the time! Adding spices before baking for an hour just burns the spices and leaves the potato wedges tasting charred. I usually leave the potatoes in water longer (at least an hour before I bake them). Made them tonight for my wife and I and had plenty left over. The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. Heat the oven to 200C/180C fan/gas 6. Yummmm. Let me know if you do. They’re the perfect homemade solution any time the French fry craving strikes. My husband always wants rice as a starch side but ever since we’ve made your fries, he loved them so much he now asks for potato wedges. If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. Yessss. I made these for my son’s birthday party Saturday and they were amazing when they were fresh, super crispy, I used a roaster with low heat settings to keep for the party, they got really mushy quickly, but I don’t know of anyone who knows how to keep fries or potatoes crispy for a party. Serve the potato wedges warm with the sriracha dipping sauce. I plan on making these for a dinner party. I appreciate you taking the time to review. (Hours later). Spread the wedges out evenly on a baking sheet - just make sure they're not touching. Cookie and Kate is a registered trademark of Cookie and Kate LLC. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Combine the melted butter, ketchup, mustard and seasonings. Thank you for sharing this, it will definitely be a new family favorite for us! I appreciate your review. These vegan baked potato wedges can be enjoyed as a snack or also served as a side dish with burgers, wraps, sandwiches, or any other dish of your choice. Preheat the oven to 425. EVER. Super crispy and flavourful. Whoa! It’s basically a paprika blend seasoning with spices and dried garlic, which is the same exact spice the chef used in these Banquet potatoes. Wife loves them… now that’s a vote of approval!!! Hello! LOL, Another great easy recipe i went vegartian a couple years ago you are have been one of go to s thanks for the help. These Crispy Salt and Vinegar Potato Wedges are homemade potato wedges baked to crispy perfection with flaky sea salt and vinegar! Hi Kate – I tried these potato wedges and followed the recipe exactly. I typically pierce … I know I would love to try them out as well… Thank you Kate, every recipe I make of yours is just incredibly delicious. I made them exactly as told and we loved them!! They are tossed in oil and seasoned with paprika, chili powder, garlic powder, salt, and onion powder. I didn’t try it with those, sorry! I followed the recipe exactly and used olive oil. I also brined the potatoes using warm water & a fair amount of salt for 15 minutes before seasoning & baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness. Marvelous! Make sure your wedges … Can also toss the wedges in zaatar. By far the best recipe I have tried for baked potato wedges………and I have tried a lot of different ones. I’m happy you have been able t find something that works for your variables. You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. Perfect every time I make them. You’re welcome Faith! But the key was all the tricks to get that perfect crunch. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges. They turned out great! … . Potato wedges are perfect crispy on outside and soft inside! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. You’re welcome, Bridget! :). Everyone loved them ! Hardly crispy. The screen just shows the video title with the music playing. Crispy par excellence These were absolutely the very best potato wedges we have ever had! KEEP IN MIND every oven is different; you may need additional roasting time or less. These were FAB! They’re super easy and I had everything in the pantry for a weeknight dinner. Preheat the oven to 425 °F (220 °C). Two thumbs up! Fantastic recipe! Definitely will be our family’s go to recipe!! Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? If you have a question, please skim the comments section—you might find an immediate answer there. I like your approach and creativity. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. Hi…tks for yr recipe. Thank you! Slice and roast them in the morning. Your comments make my day. But I would like to know how to prepare this potatoes wedges into frozen potatoes wedges. These potato wedges are my new favorite potato dish. Thanks for a great potato wedges recipe. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty. I’ve tried a lot of oven wedges to satisfy the fry-loving hubby, and this method really delivered. If you’re trying to use up your full bag of potatoes, you’ll find more potato recipes here. The important thing to remember is to turn the potato wedges part way through baking. It’s magical. I topped mine with fried edam cheese and onions; can’t figure out how to post a pic :D wonderful tips! My college roommates loved them, too, and they were gone within 30 minutes! Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. That’s great, Crissy! Bake at 400 F for 45 to 50 minutes, turning once. I change up the spices depending on the rest of the meal! Seems like a better way to coat the entire wedge? I followed this recipe to a tee (except I used red skin potatoes, because that is what I had in the kitchen), and they turned out fantastic! Preheat your oven to 425 degrees with the rack in the upper third. Excellent recipe! Scrub potatoes and then slice them into wedges. Thought I’d give the fries part another go, and searched for the right recipe, and so last night I made your ultra crispy wedges as a side for burgers and dogs. These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Cut the … The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. The timing is important for these to get crispy. Thank you for this recipe. I have made potato wedges before, these tasted better than my previous wedges. Finally, I can say goodbye to overcooked or subpar in comparison to fried wedge recipes methods. See our, Please let me know how it turned out for you! I made theses fries tonight! That’s great! I would have left them in a bit longer but they were already very soft on the inside. We really enjoyed them! Thank you for all your efforts on putting together such great recipes. They came out perfectly! Thank you. The sweet potato wedges turned out caramelized and delicious too. The best way to cut potato wedges is to cut a potato lengthways. Thanks a lot. So, we decided to use the leftovers for breakfast potatoes in the morning. Hey Patti, I understand your craving! Or, serve them as a side with: Please let me know how these potato wedges turn out for you! Decently crispy :) our air fryer was in use for wings tonight, so glad to be able to use the oven. My dog, Cookie, catches the crumbs. (Warm it just until it’s hot to the touch, not boiling.). Thank you, they are delicious. Two nights ago I made a horrible baked fish and chips (I’ll refrain from stating where I sourced it so as not to embarrass the author). Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. You’ll find instructions below. (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc). Thank You! In fact, with this method, the outsides almost seem to have a double layer of crispness. These were amazing! We bake our potatoes for 20 minutes, then turn them and bake for an additional 15-20 minutes or until they are as soft as we’d like. It was delicious! Or mayonnaise, mustard, cheese sauce, whichever strikes your fancy. This recipe was great! You’ve been up-leveled. 5 stars! Truly crispy on the outside and soft inside. Just made these tonight and they were awesome! However, I will not be changing this recipe at all. Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. You have earned a regular follower. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. In 13 inch by 9 inch baking dish, add all ingredients, tossing to coat potatoes. These are amazing! Ironically, this is virtually the exact recipe I use down to the seasoning. Pat them dry and cut off any bruised or discolored spots. Let them soak for 10 minutes. This is my new favorite way to make potatoes! There are just 3 basic rules to follow: Use the right variety of potato. Hi! I was craving some fries, this recipe was simple and satisfying. :) Bake them for 20 minutes at 425 F and then flip them over. Made these again today! If you made the recipe, please choose a star rating, too. They would be delicious in the morning. Thank you so much for the recipe – sadly I ate them before I realised I hadn’t taken a photo, they looked so nice. How to reheat Baked Potato Wedges: Place the wedges on a baking … Soak the potatoes for 10 minutes. {"cookieName":"wBounce","isAggressive":false,"isSitewide":true,"hesitation":"30","openAnimation":false,"exitAnimation":false,"timer":"","sensitivity":"","cookieExpire":"30","cookieDomain":"","autoFire":"","isAnalyticsEnabled":true}, sweet potato and black bean veggie burgers, balsamic roasted veggie-stuffed grilled cheese, Preheat the oven to 400 degrees Fahrenheit and line a. Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. Perfect all around, I wouldn’t change a thing. Crispy potato wedges or bust! I’ve used hot tap water, but readers warned that pipes leach impurities into hot water, so you maybe better off using water warmed on the stove, or in your tea pot. Recipe Notes and Variations. Place the potatoes in a large bowl and add the remaining ingredients … | Julianna Rae Blog, Crispy Oven Baked Onion Rings — Tastes Lovely, Ad: California Chicken Club Burger — Tastes Lovely, Dairy Free Mashed Potatoes — Tastes Lovely. Spinach Mashed Potatoes; Baked Potato Wedges; Serve these classic potatoes alongside our favorite corn dish for a delicious meal. Crispy, flavorful; a massive hit with the entire family. I have all my insights in the post about my tips and tricks :), Hello Cookie and Kate, Plus, the long, narrow shape of russets makes them perfect for slicing. Sorry no pictures, ate them up too fast! Hi Stephanie! I always work so hard on my recipes and I’m so eager to hear how they turn out for you. Makes them pretty to present and also adds a nice flavor. Yum. Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. Baked Potato Wedges are the perfect healthy alternative to the traditional fried potato wedge. These Ultra Crispy Baked Fries where ultra delicious! If you don’t have one, you’ll need to divide them across two pans. These fries turned out great! I did tweak the spice ratio to taste, but otherwise stuck with the recipe. I’ve been cooking potatoes like this for years and they are truly delish. More about Cookie and Kate », Follow us! I have added to my recipe book. ... Preheat the oven to 220*C/425*F/ gas mark 7. I’ve made potato wedges before but it turns out I was doing it all wrong. Can I prepare and cook these in advance and warm them up just being serving? Blessed I have found this recipe. I love love love anything potato and I have a feeling this will be my go-to from time to time on those late night hungry spells when The fridge is virtually empty. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! BOTH of my children ate them – now that‘s a win! Thanks for the recipe! I made it last night – the technique works perfectly! Thank you! Use a paper towel to completely dry any … Increased heat to 425 (again no time!) I made mine without oil (just added seasoning) so I didn’t think think they could get crispier than McDs fries but they exceeded my expectations. Everyone loves these ultra crispy baked potato wedges! Email me when Kate or another C+K reader replies directly to my comment. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. Loved this recipe! I’m trying these tonite cause I NEED FRIES but just wondering…couldn’t I just throw all those wedges in a big bowl with the oil & spices and then turn them onto the sheet pan? Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Drain the potatoes and lightly pat them dry with a lint-free tea towel. Let’s make homemade crispy potato wedges. The hot water soak really helped. Bake for 15 minutes, then take the sheets out and flip the wedges. Not a person at my table felt the need to hold back their critical comments about how awful these potato wedges were. Directions. I’m excited you loved them, Lisa. Soaking them for 10 mins in hot water is key!! I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. The Boil all over to 25 minutes or until potatoes are lightly browned, turning once a cold rainy in! 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Decent base recipe but i was feeling defeated i haven ’ t have thought to use the oven until! Limited success with baking potato are the perfect homemade solution any time the French fry strikes. Bake these for 30 min and then flip them: ) Keith Sherman,. Mustard and seasonings, toss the oil-coated potatoes with 1 teaspoon chili powder, powder!