A little while back we made a what felt like a burger place classic meal. We did burgers (obviously), but we also wanted a side. Fries were a little obvious, but both Rob and I had another classic favorite growing up: Potato Wedges.
To make life a little easier and avoid some headache, we decided to go with a baked approach with olive oil. This has the side benefit of feeling a lot healthier than something like frying.
A few tips though that we learned. First, don’t overcrowd your sheet pan. You can cause more of a steaming with this approach which makes the potatoes soft but not crispy.
Which leads into the second tip, make sure to rinse but thorough dry the wedges. The rinsing helps to remove a lot of the excess starch that can build up on the potatoes after you cut them. This can get a gummy texture and can impact the roasting. Make sure to dry though because that way they crisp.
Last, go with a high heat and a relatively small amount of oil. Use only a few tablespoons of the oil to help the spices stick but not make the wedges soggy. A high temp (around 425F) really helps them to crisp quickly on the outside. You want to get a nice firm exterior pretty quickly to help get that great texture.
Baked Potato Wedges
- 5 Yukon Gold Potatoes cut into thin wedges
- 2 Tbs Olive Oil
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Cayenne
- 1 Tbs Paprika
- 1/2 Tsp Garlic Powder
- Flake salt to top
- Preheat the oven to 425F.
- Rinse the potatoes with hot water and dry well.
- Combine the potato wedges, oil, and spices in a bowl. Make sure its coated well.
- Bake for about 45 minutes (plus or minus 10) and the potatoes are crispy and browned.
- Lightly dust with salt flakes.