Recipe Guide:
Crispy Potato Wedges Recipe – Golden, Smoky, and So Comforting
Introduction
There’s a smell that takes me right back to cozy Sunday nights: hot, smoky potatoes with a hint of garlic drifting from the oven. Today I want to share my simple Crispy Potato Wedges recipe — it’s the kind of thing you can throw together while the kids set the table, and everyone will crowd the counter to grab one. I always say food should feel like a hug, and these wedges do exactly that: crunchy shell, soft inside, and a little whisper of smoke from the paprika. Also, if you love quick, homey sides, check out this 30-minute falafel sandwich for another fast family hit: 30-minute falafel sandwich with sweet potato.
Why You’ll Love It
- Quick and easy to make, so you’ll have dinner on the table fast.
- Comforting homemade flavor that smells like home.
- Made with simple ingredients you likely already have.
- Great for any occasion — weeknights, game day, or a cozy night in.
- Always a crowd-pleaser, especially with a dipping sauce.
Ingredients You’ll Need
- 4 large russet potatoes
- 2 tablespoons olive oil — use extra-virgin for better flavor.
- 1 teaspoon garlic powder — fresh garlic gives it that extra flavor boost if you prefer.
- 1 teaspoon smoked paprika — this gives the warm, campfire-like aroma.
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Optional: Fresh herbs like rosemary or thyme — chop them finely and sprinkle after baking.
For inspiration with sweet potatoes, you might enjoy this cozy candied sweet potatoes recipe: candied sweet potatoes.
How to Make It
- Preheat your oven to 425°F (220°C). Meanwhile, line a baking sheet with parchment so cleanup is easy.
- Wash and scrub the potatoes thoroughly, because the skins add lovely texture. Then cut them into wedges — about 8 wedges per potato works well.
- In a large bowl, combine the potato wedges with olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Toss so each wedge gets a glossy coat. You’ll feel the oil slick the spices right onto the skin.
- Spread the seasoned wedges on the prepared baking sheet in a single layer, leaving space between them so they crisp rather than steam.
- Bake for 30 minutes, flipping halfway through; then you’ll see golden edges form and you’ll smell that smoky garlic. You’ll hear a soft sizzle at the end — that’s when they’re just right.
- Once golden brown and crispy, remove them from the oven, let cool for a couple of minutes, and serve warm. For a playful side idea, try this creamy thyme chicken skillet to pair with the wedges: creamy thyme chicken thighs & potatoes skillet.
Kitchen Tips
- Time-saver: Cut the wedges all at once and soak them in cold water for 10 minutes to remove excess starch; then dry well before tossing in oil.
- Fix for soggy wedges: Make sure they aren’t crowded on the baking sheet — give each wedge its own space so the oven can crisp them.
- Flavor twist: For an herby finish, sprinkle chopped rosemary or thyme right after they come out of the oven; alternatively, add a pinch of cayenne for heat.
Serving Ideas
Serve these Crispy Potato Wedges hot and fragrant. They work wonderfully as:
- A family dinner side with roasted chicken or burgers.
- A snack for movie night with ketchup, garlic aioli, or sour cream dip.
- Part of a cozy brunch spread, paired with eggs and roasted tomatoes.
For a sweeter holiday table, you can also offer them alongside a rich sweet potato casserole: crockpot sweet potato casserole.
Storing & Leftovers
- Fridge: Keep leftover wedges in an airtight container for up to 3 days.
- Reheat: For best crispness, reheat in a 400°F oven for 8–10 minutes rather than the microwave.
- Leftover idea: Chop warm wedges into a salad or tuck them into a sandwich with greens and mustard for a comforting twist.
FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day — just re-crisp in the oven.
Q: Can I swap any ingredients?
A: Of course! Use what you have — sweet potatoes or different spices work well. Plus, for a fun dessert-scented idea, try these crispy air-fryer churro bites: crispy air-fryer churro bites.
Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic; the skin should be crisp and the inside fluffy.
Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!
Final Thoughts
I love how something so simple can feel so special. This Crispy Potato Wedges recipe reminds me of family dinners when everyone lingered at the table a little longer. Try it as written, and then make it your own with herbs or heat — you’ll find your signature version before long. Happy cooking, and enjoy every crunchy bite of these Crispy Potato Wedges.
Conclusion
If you want to compare techniques or get more tips for extra-crispy results, I recommend this helpful guide from Cookie and Kate: Ultra Crispy Baked Potato Wedges – Cookie and Kate. Also, Serious Eats has a very thorough take on wedges that dives into texture and timing if you’d like a deeper look: Crispy Baked Potato Wedges – Serious Eats.
Crispy Potato Wedges
Ingredients
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and scrub the potatoes thoroughly to retain texture. Cut each potato into about 8 wedges.
- In a large bowl, combine the potato wedges with olive oil, garlic powder, smoked paprika, sea salt, and black pepper. Toss well to coat.
- Spread the seasoned wedges on the baking sheet in a single layer with space between them.
- Bake for 30 minutes, flipping the wedges halfway through to ensure even cooking.
- Look for golden brown edges and a fragrant aroma when done.
- Remove from the oven and let cool for a couple of minutes before serving warm.
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