Why aren't my potato wedges getting crispy?

Your oven may not be hot enough, or the wedges might be overcrowded on the baking sheet. Make sure to arrange them in a single layer with space between each wedge, and verify your oven temperature with an oven thermometer. Also, cutting the wedges too thick can prevent proper crisping.

Do I need to soak the potatoes before baking?

Unlike french fries, these wedges don't require soaking. The recipe works perfectly without this extra step, saving you time and effort. However, if you're making them ahead, storing cut potatoes in water prevents browning.

Can I use different seasonings?

Absolutely! The seasoning blend in this recipe creates a classic, crowd-pleasing flavor, but feel free to experiment. Cajun seasoning, Italian herbs, or even curry powder can create delicious variations that match your main dish or mood.

Why leave the skin on the potatoes?

Keeping the skin on serves multiple purposes: it adds nutrition, provides extra texture, saves prep time, and helps the wedges hold their shape better during baking. Plus, the skin gets wonderfully crispy in the oven!

Oven Baked Crispy Potato Wedges Recipe

Description

These Oven Baked Crispy Potato Wedges are a healthier alternative to deep-fried versions, offering perfectly golden, flavorful, and crunchy potato wedges every time. Coated in a delightful spice mix and baked to perfection, they are ideal as a snack, side dish, or even a party appetizer. Serve with sweet chili sauce and sour cream for a flavorful pairing.

Ingredients

Units Scale

Potatoes

1 kg (2 lb 3 oz) unpeeled potatoes, cut into wedges

Seasoning

1 tsp sea salt flakes
1 tsp sweet paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cracked black pepper

Others

3 tbsp olive oil
Sweet chili sauce, to serve
Sour cream, to serve

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Instructions

Preheat the Oven
Preheat your oven to 220°C (425°F) or 200°C (400°F) for fan-forced settings. This ensures a hot and even cooking environment for crispy wedges.
Prepare the Baking Dish
Arrange the potato wedges in a large baking dish. Make sure the wedges are placed in a single layer and are not overlapping to ensure even cooking.
Season the Potatoes
Sprinkle the potato wedges with salt, paprika, garlic powder, onion powder, and black pepper. Use your hands to evenly coat the potatoes with the spice mix, ensuring the flavors are evenly distributed. This prevents the seasonings from clumping.
Add Olive Oil
Drizzle the olive oil evenly over the wedges. Use your hands again to coat the potatoes thoroughly with the oil. Arrange the wedges so that their cut sides are flat on the baking tray.
Bake the Wedges
Place the baking dish in the oven and bake the wedges for 45 minutes, flipping them once halfway through for even browning. The wedges should be golden, crispy on the outside, and soft on the inside.
Serve
Remove from the oven and serve immediately with sweet chili sauce and sour cream on the side. Enjoy!

Notes

Potato Variety: This recipe can be made with any type of potato, including waxy varieties. The results are always crispy on the outside and fluffy inside.
Potato Peeling: Peeling is optional as the skin adds extra nutrients and gives a nice texture. However, peel them if you prefer.
Cutting Wedges: Cut potatoes into wedges by halving them lengthways, then halving each piece again. Larger potatoes can be cut into 8 pieces for uniform size.
Make Ahead Tip: You can cut the potatoes up to 24 hours in advance and submerge them fully in water in the refrigerator. Pat them dry before seasoning and cooking.
Storage: Best served fresh for maximum crispness. Leftovers can be refrigerated for up to 3 days. Reheat in the oven or microwave. Not suitable for freezing.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 500mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg