Follow this recipe to make perfectly crispy potato wedges every time. Our kids love these, and they sure beat those frozen french fries we’ve all tried before.
About this recipe
Have you always wanted to make the perfect thick potato wedges but they just end up soft and boring? This recipe will give you the crispy golden potatoes you always aim for. The secret: par-boiling the potatoes to release the starch. You boil them just long enough so they are barely tender. Then you drain them and toss them with olive oil, salt and pepper and toss them in the oven, flipping them over half way through the roast.
Tips & Tricks
- Potatoes – Definitely want to use Russet Potatoes for this recipe. They have the perfect amount of starch and the skins get nice and crispy.
- Oil – I use grape-seed or olive oil in this recipe. The potatoes are roasted at such high heat, it cooks out a lot of the flavor so use whatever’s most convenient for you!
- Do not line the sheet pan with anything. You need the direct contact with the sheet pan to achieve the crispy edges.
- Do not crowd the potatoes on the sheet pan. I used a half sheet pan (13″ x 18″) for this recipe to ensure they have plenty of space to get nice and crispy.
- Be patient flipping the potatoes. Wait until the potatoes are golden brown on the bottom.
- These things are so good on their own, they can make a great shareable appetizer for your first football watch party of the season….just serve them with your favorite dipping sauce!
Recipe
Perfect Crispy Potato Wedges
Follow this recipe to make perfectly crispy potato wedges every time. Our kids love these, and they sure beat those frozen french fries we've all tried before.
Ingredients
- 3 large or 4 Medium Russet Potatoes
- 1/3 Cup Oil, Extra Virgin Olive or Grape-seed
- 1 Tbsp Kosher Salt, for boiling
- 1 tsp Kosher Salt, for seasoning
- 1/2 tsp Black Pepper
Directions
- Step 1 Preheat oven to 425F
- Step 2 Cut each potato into 8 even wedges. Place in a medium pot and fill with cold water 1″ over the potatoes.
- Step 3 Add 1 Tbsp kosher salt and bring to a boil. Once boiling, reduce to a simmer and cook for 5 minutes or the potatoes are barely tender.
- Step 4 Drain potatoes in a colander. Shake the colander to remove any excess water. Let rest for a minute or two to release additional steam.
- Step 5 Place potatoes on the sheet pan and drizzle olive oil over the potatoes as evenly as possible.
- Step 6 Season the potatoes with 1 tsp kosher salt and 1 tsp black pepper.
- Step 7 With a spatula, toss the potatoes until coated evenly. It’s okay if the potatoes look a little roughed up. The roughed up edges actually make for an even crispier finished product.
- Step 8 Roast potatoes for 30 minutes, flip the potatoes over and roast for another 15-20 minutes or until crispy and golden brown.
- Step 9 Season again with kosher salt and black pepper, if needed. Serve with your favorite dipping sauce such as spicy ketchup, honey mustard or pesto aioli!
- Step 10 Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
1 thought on “Perfect Crispy Potato Wedges”