These oven baked crispy potato wedges are mouthwateringly good. Generously seasoned with garlic powder and smoked paprika, they are so good. Think crispy, spicy and completely irresistible.
There are some things in life that just speaks directly to your heart, and for me, potato wedges are one of those things. I can eat them like candy (and I do). There’s just something irresistible about crispy, spicy potato skins hiding the inner fluffy, slightly sweet potatoes.
How to serve
I’ve already mentioned that I can eat these potato wedges just as is, but I also like to serve them as a side to burgers. Because, let’s face it, burgers and fries are a match made in heaven. Try them with my mouthwatering vegan burger recipe.
I also like to serve these for game night with a guacamole dip or my creamy pumpkin hummus. It’s so good and always manages to be a crowd favorite.
Getting the right crispyness
To get the right exterior crispiness without needing to cook my fries in oil, I like to use a little cooking trick. I dunk the potato wedges in HOT water for 10 minutes for drying off and coating with olive oil and spices. Those 10 minutes in the hot water ensures that the potato skins comes out deliciously crispy every time.
I’m all about getting just the right crispiness, because I think that’s what makes or breaks the fries. But I’m also not willing to deep fry my potatoes, because I want them to be heart healthy as well as delicious. And that’s why I always use the hot water dunking trick, so my potato wedges turns out amazing.
I usually just rinse the skins and leave them on, but if you prefer, you can simply peel your potatoes. They will turn out great either way, I just like knowing I get the extra nutrients that are located right under the potato skin.
What’s great about these oven baked crispy potato wedges
- Healthy – unlike a lot of fries these potato wedges are oven baked and only coated with healthy olive oil
- Super easy to make
- Mouthwateringly good – deliciously crispy on the outside and soft and fluffy on the inside
- Always a crowdpleaser
Why I adore potatoes
I know a lot of people shy away from potatoes because of the bad rep they’ve gotten with all the latest protein diets. But I’m not one to shy away from potatoes and there’s several reasons for this.
- Potatoes are a great source of Vitamin C (1 potato contains more Vitamin C than an orange)
- Potatoes are loaded with potassium
- Low calorie
- Contains lots of fiber and proteins
- Contain a high amount of Vitamin B6
- Also contains Folate, Niacin, Phosphorus, Magnesium and Manganese
How are these Amazing Oven Baked Crispy Potato Wedges? It’s so easy. Just:
- Preheat the oven to 400F.
- Line a large, rimmed baking sheet with baking parchment.
- Cut the potatoes into similar sized wedges and place them in a large bowl. Pour hot water over the potatoes (you can use really hot water from the tap or boil some water and pour that over).
- Let the potato wedges soak in the hot water for 10 minutes, before pouring the water out and pat the potatoes dry with a clean cloth.
- Next, pour the potatoes onto the baking sheet and drizzle with olive oil and spices. Use your fingers or two spoons to toss the potatoes and get them coated with the oil and spices.
- Spread the potato wedges evenly out on the baking sheet and bake in the middle of the oven for 30 minutes.
- Flip the potato wedges after the first 30 minutes of cooking, and bake for another 30 minutes or until the potatoes are golden and crispy (keep a keen eye on them to make sure they don’t get too dark).
- Serve the potato wedges as is with a dip or as a side with burger. Enjoy.
Oven Baked Crispy Potato Wedges
Ingredients
- 2 pounds Potatoes Scrubbed clean
- 2 tbsp Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tbsp Smoked Paprika
- Pinch of salt
- Pinch of Pepper
Instructions
- Preheat the oven to 400F.
- Line a large, rimmed baking sheet with baking parchment.
- Cut the potatoes into similar sized wedges and place them in a large bowl. Pour hot water over the potatoes (you can use really hot water from the tap or boil some water and pour that over).
- Let the potato wedges soak in the hot water for 10 minutes, before pouring the water out and pat the potatoes dry with a clean cloth.
- Next, pour the potatoes onto the baking sheet and drizzle with olive oil and spices. Use your fingers or two spoons to toss the potatoes and get them coated with the oil and spices.
- Spread the potato wedges evenly out on the baking sheet and bake in the middle of the oven for 30 minutes.
- Flip the potato wedges after the first 30 minutes of cooking, and bake for another 30 minutes or until the potatoes are golden and crispy (keep a keen eye on them to make sure they don't get too dark).
- Serve the potato wedges as is with a dip or as a side with burger. Enjoy.
