Oven-Crisp Potato Wedges Recipe

Wedges are an underrated form of potato side, often seen as a near non-contender in the ultimate french fry race. But potato wedges certainly have their place in this world and, more importantly, in our stomachs — especially when they're cooked to crispy perfection. With this oven-crisp potato wedges recipe, brought to us by developer Catherine Brookes of Blue Sky Eating, you can enjoy wedges that are tender on the inside and crispy on the outside. And you don't need to rely on a deep fryer to get them there; as the name suggests, your oven will do most of the work.

"I love the simplicity of this crowd-pleasing side dish," Brookes says of her recipe. "Wedges are super easy and budget-friendly to make." It's true: It really doesn't get much more budget-friendly than this — you'll need just a few potatoes, a bit of oil, and some spices, the latter of which you likely already have in your pantry. As for foods to enjoy alongside the wedges, you have quite a few options: "These are great served as a side along with a burger, steak or salad," Brookes suggests. That said, they also happen to stand well on their own, as a hearty, savory snack.

We've already covered the fact that it doesn't take much to make the wedges, but you'll need a few specifics before jumping into the recipe. To yield six servings worth of wedges, you'll need four baking potatoes (Yukon golds are a solid pick), some olive oil, paprika, chili powder, garlic powder, and some salt and pepper to taste. "The combination of spices used in this recipe adds a delicious savory, slightly spicy taste," Brookes says of the blend.

Before you do anything else, go ahead and preheat your oven to 410 F. Then, turn your attention to the potatoes, which, by the way, you don't have to worry about peeling — but do be sure to clean them first. If you've never cut potatoes into wedges before, then you may have never considered that you simply need to keep halving pieces until you reach that perfect wedge shape. So, start with one potato and slice it in half, lengthwise, and place both half pieces on the cutting board, flat side down. Halve each piece, so that you're left with four quarters. Finally, cut each quarter piece in half one last time, so that you're left with eight even wedges. Repeat this wedging process with the remaining potatoes.

With all your wedges prepared, go ahead and spread them out evenly across a baking sheet. Drizzle on the olive oil, followed by the paprika, chili powder, and garlic powder. Also, go ahead and sprinkle on some salt and pepper as desired. Now, toss the wedges so that they're evenly covered in the oil and spices, and make sure that they end up in a single layer after tossing — this is key to crispy spuds (or any food, really).

Pop the baking sheet into the oven and allow the wedges to bake for 35-45 minutes, making sure to turn them halfway through. You'll know that they're ready to go when the potatoes are nice and tender with a perfectly golden brown, crisp exterior. 

Once the potato wedges have gotten their oven-crisp treatment, you can enjoy them as desired. And, what potato wedge would be complete without a dipping sauce? "They're great for dipping in ketchup, mayo, sour cream or sweet chili sauce," Brookes suggests. 

While you can store and enjoy leftover potato wedges, it's important to note that they will most likely lose that crispy factor, but that's not to say they won't still taste good. "They are best served right away as can go a little soft when kept in the fridge," Brookes explains. "But if desired, you could reheat them in the oven the next day."