A versatile side dish that complements nearly any protein, Baked Potato Wedges are an economical addition to the weekly dinner rotation. A special trick makes them extra crisp.
They’re not exactly French fries, but these simple baked wedges are always a hit in our house. I often fall back on this tasty side dish when I can’t decide what to pair with the main protein on the plate, and for good reason.
The potatoes complement just about anything, and the ingredients are economical and easy to have on hand. All those plusses add up to a recipe that begs to be on the weekly dinner rotation!
The instructions call for an ice water soak in order to remove some of the starch in the potatoes. This, in turn, allows the wedges to crisp up a little more than they would otherwise. Just make sure to dry the potatoes well before coating them with the spice mixture – you want to avoid steaming them. Less moisture = more crispness.
If you’re in a hurry and need to skip the soaking step, it’s not a total deal breaker. The texture won’t be quite as crisp, but the flavor will still be great.
When roasting potatoes, many recipes call for tossing them in oil first and then adding the requisite spices, or even adding the oil and spices at the same time and then stirring. However, tossing the dried potatoes with the spices first and then with the oil allows for more evenly coated wedges.
Try it and see what you think!
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- 2 pounds (about 4 medium-large) russet potatoes, rinsed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (may substitute 1/2 teaspoon regular paprika)
- 1/4 teaspoon each kosher salt and fresh black pepper
- 1/4 cup avocado or olive oil
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley*
- For serving: ketchup or fry sauce**
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Cut the potatoes in half lengthwise, and then slice each half into 4 wedges. Place the potatoes in a bowl of cold water with about 2 cups of ice cubes, and let them stand on the counter for 30 minutes. (If they sit a little longer, that’s fine.) Drain well, and then pat them dry with a tea towel or paper towels.
Place the garlic powder, paprika, salt and pepper in a large zip-top bag, and shake to evenly mix. Add the potatoes and shake to coat with the spices. Add the oil to the bag and toss until the potatoes are evenly coated.
Place the potatoes on the prepared baking sheet. (I like to space them out so they aren’t touching and position so one of the cut sides—as opposed to the skin—is face down.) Bake for approximately 35 minutes, flipping after 20 minutes or once the facedown side is lightly golden. The potatoes should be browned and lightly crispy on the outside and tender on the inside.
While the potatoes are baking, mix the Parmesan and parsley in a large mixing bowl. As soon as you remove the potatoes from the oven, transfer them to the bowl and toss to evenly coat the potato wedges with the cheese-parsley mixture. Serve immediately with condiments of choice.
- *No need to worry if you don’t have fresh parsley on hand. It looks pretty and adds a hint of fresh flavor, but the potatoes will still taste delicious without it.
- **Traditional fry sauce consists of one part ketchup and two parts mayonnaise. Some recipes add a minced garlic, a touch of vinegar, hot sauce, spices of choice or even pickle juice.