These crunchy seasoned baked potato wedges are the perfect snack! They’re crispy on the outside, soft on the inside, and packed with flavor. It’s like having fries, but better!
Making these wedges is a breeze—I just cut the potatoes, toss them in seasoning, and bake until golden. They make a great side dish or a tasty treat for movie night! 🍟
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for wedges thanks to their starchy texture, which helps achieve that crispy outer layer. If you can’t find russet potatoes, Yukon Golds or even sweet potatoes can be tasty alternatives!
Olive Oil: You’ll need this to help the seasonings stick and add flavor. If you prefer a lighter option, you could use avocado oil or vegetable oil instead. Just avoid oils with strong flavors that might overpower the spices.
Panko Breadcrumbs: These provide that extra crunch! If you want a gluten-free version, you can use gluten-free breadcrumbs, or even crushed cornflakes as a substitute.
Smoked Paprika: It adds a nice smoky flavor. If you don’t have it, regular paprika works, or you could try chili powder for a different kick. Adjust according to your taste!
How Do I Get My Potato Wedges Extra Crunchy?
To achieve those perfectly crispy potato wedges, the secret is in both the prep and cooking! Here’s how:
- Ensure the wedges are cut evenly so they cook at the same rate.
- After tossing with olive oil, be generous with your seasoning mix. Layering flavors helps!
- Don’t overcrowd the baking sheet. Give them space to breathe; this allows for better heat circulation.
- Flipping them halfway through is crucial! This ensures even browning and crunch on both sides.
- If you want extra crunch, consider adding a dusting of cornstarch before the oil and seasonings!
With these tips, you’ll be on your way to making perfectly crunchy potato wedges every time!
Crunchy Seasoned Baked Potato Wedges
Ingredients:
- 4 large russet potatoes
- 3 tablespoons olive oil
- 1/3 cup panko breadcrumbs (for extra crunch)
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried parsley (plus extra for garnish)
- Optional: 1/2 teaspoon cayenne pepper for heat
Estimated Time:
This recipe will take you about 10 minutes to prep and around 30-35 minutes to bake. So, you can have these delicious potato wedges ready in approximately 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that your wedges bake up crispy and delicious. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Potatoes:
Wash and scrub the russet potatoes really well to get rid of any dirt. Peeling is optional; you can leave the skins on for added nutrition and texture. Once cleaned, cut each potato in half lengthwise, then slice each half into 3-4 wedges, depending on how thick you like them.
3. Coat the Potatoes:
Place the potato wedges in a large bowl and drizzle the olive oil over them. Toss them gently to ensure they are evenly coated in oil; this will help your seasonings stick!
4. Mix the Seasoning:
In a separate bowl, combine the panko breadcrumbs, garlic powder, smoked paprika, onion powder, ground black pepper, salt, dried parsley, and cayenne pepper if you like a bit of heat. Mix all the dry ingredients well.
5. Season the Wedges:
Now, sprinkle the breadcrumb seasoning mixture over the oiled potato wedges. Gently toss them to coat each one thoroughly. Don’t forget to press lightly, so the coating sticks well to the wedges.
6. Arrange on the Baking Sheet:
Spread the seasoned potato wedges in a single layer on your prepared baking sheet. Make sure there’s some space between each wedge for even cooking and crispiness. You want them to be golden and crunchy!
7. Bake to Perfection:
Pop the baking sheet in the oven and bake for about 30-35 minutes. Make sure to flip the wedges halfway through the baking time for even crispness. Keep an eye on them toward the end—they should be golden brown and crunchy on the outside while tender inside.
8. Serve and Enjoy:
Once they’re done, take the wedges out of the oven. If you’d like, sprinkle some extra dried parsley for garnish. Serve them hot with your favorite dips, like ketchup, ranch dressing, or even a spicy mayo. Enjoy your delicious, crunchy seasoned potato wedges!
Can I Use Different Potatoes for This Recipe?
Absolutely! While russet potatoes are preferred for their starchiness, you can use Yukon Golds for a creamier texture or sweet potatoes for a healthier twist. Just keep in mind that cooking times may vary slightly depending on the type of potato used.
How Do I Store Leftover Potato Wedges?
Store any leftover baked potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 375°F (190°C) for about 10-15 minutes until they regain their crispiness, or heat them in the microwave, but they may lose some crunch.
Can I Make These Potato Wedges Spicier?
Yes! To add more heat, you can increase the amount of cayenne pepper or mix in additional spices like chili powder or a pinch of crushed red pepper flakes. Adjust according to your spice tolerance!
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed cornflakes, or even crushed tortilla chips. Each option will provide a different texture but will still lead to delicious results!