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This ultra-crispy potato side is a staple at my table because it works beautifully both in the oven and air fryer. The edges get golden and crunchy while the centers stay fluffy. I often make these for casual dinners or when I need a no-fuss snack everyone loves.
I’ve been making these for years and they never disappoint especially when friends show up hungry and I need something satisfying fast.
Ingredients
- Russet or Yukon Gold potatoes: adds starch for crisp texture look for firm unblemished ones
- Olive oil: helps the seasonings cling and supports browning use extra virgin if possible
- Onion powder: gives savory base flavor go for a fresh container for max aroma
- Paprika: provides color and mild sweetness Hungarian sweet paprika works best
- Dried parsley: adds herby freshness avoid crushed flakes use leafy dried parsley
- Garlic powder: enhances the savory profile pick a fine dry powder for even coating
- Black pepper: offers subtle heat grind fresh for bold flavor
- Cayenne pepper: optional brings light kick use sparingly or skip if serving kids
- Salt: balances flavors use fine sea salt for better coating
Step-by-Step Instructions
- Clean the Potatoes:
- Scrub each potato thoroughly under cold water then dry completely using paper towels this is key for crisping
- Cut Into Wedges:
- Slice each potato lengthwise into halves then quarters then eighths you want pieces about one inch thick for even cooking
- Soak for Extra Crispiness:
- Soak the wedges in cold water for at least twenty minutes to release starch which can cause sogginess then dry completely
- Mix Seasoning and Coat:
- In a large bowl whisk olive oil with onion powder paprika parsley garlic powder black pepper and cayenne toss potatoes to coat evenly then sprinkle with salt
- Bake in Oven:
- Preheat oven to four hundred fifteen degrees Fahrenheit line wedges on a light baking sheet with space between each bake twenty minutes flip then bake another twenty until deeply golden
- Air Fry Alternative:
- Set air fryer to four hundred degrees Fahrenheit cook in batches for twelve to fifteen minutes shaking halfway through until golden and crispy on all sides
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Storage Tips
Let wedges cool completely before storing then seal in airtight containers they’ll stay good refrigerated for up to five days and reheat best in the oven for ten to fifteen minutes
Ingredient Substitutions
If you don’t have russets try Yukon Golds avoid waxy varieties like red or fingerling as they hold too much moisture and will not crisp properly
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Serving Suggestions
These wedges shine with simple ketchup or a creamy dipping sauce like ranch they’re also perfect alongside grilled proteins or tucked into wraps
Cultural Context
Potato wedges gained popularity as a casual comfort food and are often seen as a simpler take on fries though when done right they deliver incredible texture and flavor
Frequently Asked Questions About Recipes
- → What kind of potatoes work best?
Russet potatoes are ideal because they have a high starch and low moisture content, which helps them crisp up beautifully. Yukon Golds are a good alternative.
- → Is soaking necessary before baking?
While optional, soaking the wedges in cold water helps remove excess starch and promotes a crispier texture. Even a 20-minute soak can make a noticeable difference.
- → Why aren't my wedges getting crispy?
This can happen if the potatoes aren't dried well, the baking sheet is overcrowded, or if waxy potatoes are used. Make sure to space wedges out and use starchy potatoes.
- → Can I make the wedges ahead of time?
Yes, you can slice and soak the potatoes up to a day in advance. Store them in cold water in the fridge and dry thoroughly before baking or air frying.
- → How do I store and reheat leftovers?
Let the wedges cool completely and store them in an airtight container in the fridge for 3–5 days. Reheat in the oven at 350°F until crispy again.