Crispy Baked Potato Wedges
The secret to a potato wedge that holds its structure rather than going limp is the initial roast of the pan. A hot surface ensures the potato begins searing the moment it makes contact.
Use the right starch
Russet potatoes are mandatory here; their low moisture and high starch content create the texture you need. Do not attempt this with waxy red or gold potatoes, as they will steam rather than crisp.
- Large baking sheet
- Sharp chef's knife
- Mixing bowl
- Paper towels
What goes in.
- 3 largeRusset potatoes, scrubbed
- 3 tbspneutral oil, such as grapeseed or avocado
- 1 tspkosher salt
- 1/2 tspcracked black pepper
- 1/2 tspgarlic powder
Preheating the sheet
Place your empty baking sheet in the oven while it preheats to 425°F. Loading the potatoes onto a screaming hot surface creates an immediate sear that seals the edge.
The method.
Prep the oven and pan
Set the oven to 425°F and place your baking sheet inside. Let it heat for at least 15 minutes.
Cut the wedges
Slice each potato lengthwise into quarters, then each quarter into two or three wedges depending on size. Aim for uniform width so they cook evenly.
Dry and season
Pat the potato wedges thoroughly dry with paper towels—moisture is the enemy of crispness. Toss them in a bowl with the oil and spices until every surface is coated.
The first roast
Carefully remove the hot pan from the oven. Arrange wedges in a single layer, skin side down. Listen for the sizzle as they hit the metal.
Finish and flip
Roast for 20 minutes, then flip each wedge onto its side. Roast for another 15 minutes until the edges are dark mahogany and the center yields easily to a fork.
Other turns to take.
Herb-Crusted
Toss the wedges with 1 tablespoon of finely chopped fresh rosemary and thyme in the final 5 minutes of roasting.
Spicy Heat
Add 1 teaspoon of smoked paprika and a pinch of cayenne pepper to the spice mix before oiling.
When it doesn't go to plan.
Leave the skins on; they provide the necessary structure to prevent the wedges from collapsing.
Avoid overcrowding the pan; if the wedges touch, they will steam and become soft instead of crisp.
If the wedges stick to the pan, they aren't ready to be flipped yet. Give them another two minutes, and they will release naturally.
The ones that keep coming up.
Can I use parchment paper?
Do not use parchment paper if you want maximum crispness. The direct contact between the potato and the hot metal is essential for browning.
Should I soak the potatoes first?
Soaking removes surface starch, which can help with browning, but it adds an extra step of drying. If you pat them very dry, soaking is unnecessary for this method.
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