1. Can I make Baked Potato Wedges ahead of time?

Yes, you can make these wedges ahead of time. After baking them, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat, use the oven or an air fryer to bring back their crispy texture. For the best results, reheat at 325°F (165°C) until heated through.

2. What is the best potato for Baked Potato Wedges?

For the crispiest and fluffiest baked potato wedges , Russet potatoes are the best option. Their high starch content helps create that perfect golden, crispy exterior while keeping the interior soft and fluffy. Avoid waxy potatoes, as they may not crisp up as well.

3. How can I make these Baked Potato Wedges spicier?

If you're looking for a spicier version of baked potato wedges , try adding a pinch of cayenne pepper, chili powder, or crushed red pepper flakes to the seasoning mix. This will add a subtle heat that complements the smoky paprika, giving the wedges a spicy kick.

4. Can I make these Baked Potato Wedges in an air fryer?

Yes! To make these wedges in an air fryer, follow the same seasoning instructions. Preheat your air fryer to 400°F (200°C) and cook the wedges in a single layer for about 20 to 25 minutes, flipping halfway through. You'll achieve a crispy texture similar to oven-baked wedges in less time.

Baked Potato Wedges – Crispy & Easy Recipe

Name: Baked Potato Wedges
Prep time: 10 min
Cook time: PT-486717H37M21S
Total time: 55 min
Cuisine: American
Ingredients: 4 medium russet potatoes, cut into wedges; 2 tablespoons extra-virgin olive oil; 1½ teaspoons garlic powder; 1 teaspoon sea salt, plus more to taste; ¾ teaspoon onion powder; ¾ teaspoon smoked paprika; Freshly ground black pepper; Chopped fresh parsley, optional, for sprinkling; Grated Parmesan cheese, optional, for sprinkling

Description

These baked potato wedges are crispy on the outside and tender on the inside, with a flavorful garlic seasoning. Easy to prepare and perfect as a side dish or snack, these wedges are sure to become a family favorite.

Ingredients

Scale

4 medium russet potatoes, cut into wedges
2 tablespoons extra-virgin olive oil
1½ teaspoons garlic powder
1 teaspoon sea salt, plus more to taste
¾ teaspoon onion powder
¾ teaspoon smoked paprika
Freshly ground black pepper
Chopped fresh parsley, optional, for sprinkling
Grated Parmesan cheese, optional, for sprinkling

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Instructions

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
Scrub the potatoes clean and pat them dry. Cut each potato in half lengthwise, then cut each half into 4 wedges.
In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Spread the seasoned wedges in a single layer on the baking sheets. Make sure there’s enough space between each wedge for even cooking.
Bake in the preheated oven for 40 to 45 minutes, flipping the wedges halfway through the cooking time.
Once crispy and golden brown, sprinkle the wedges with parsley and Parmesan cheese (if using). Season with additional salt if desired, and serve immediately.

Notes

Use Russet potatoes for the best crispy texture.
Do not peel the potatoes for extra crispiness.
Ensure the wedges are spread out in a single layer to avoid overcrowding and steaming.
Flipping the wedges halfway through the baking time ensures even crisping.
These wedges are best served immediately but can be reheated in the oven or air fryer.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 180
Sugar: 1g
Sodium: 450mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg