Crispy Baked Potato Wedges

🍳 Step-by-Step Instructions

1. Cut and Soak (The Secret to Extra Crunch)

1. Wedge: Cut each potato in half lengthwise, then cut each half into 3 or 4 uniform wedges.
2. Soak: Place the wedges into a large bowl filled with hot tap water. Let them soak for 10 to 15 minutes. This draws out excess surface starch, which prevents the potatoes from getting soggy.
3. Dry: Drain the water and dump the wedges onto a clean kitchen towel. Pat them completely dry. Any leftover moisture will steam the potatoes instead of roasting them.

2. Season and Coat

1. Preheat: Turn your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
2. Oil: Put the dry potato wedges back into a clean, dry bowl. Drizzle generously with the olive oil and toss until every wedge is glistening.
3. Spice: In a small cup, mix the garlic powder, onion powder, smoked paprika, Italian seasoning, Parmesan cheese, salt, and pepper. Sprinkle the spice mix over the oiled potatoes and toss thoroughly until the wedges are evenly coated.

3. Bake to Perfection

1. Arrange: Place the wedges onto the baking sheet in a single layer, ensuring they sit skin-side down (pointing upward like little boats). Do not overcrowd the pan; leave space between them so hot air can circulate.
2. Bake: Roast for 30 to 35 minutes. They are ready when the edges look deeply golden-brown and the potato skin feels exceptionally crispy. Serve piping hot.

💡 Cooking Secrets

• Russets are Best: Always use starchy Russet potatoes for wedges. Waxier varieties like red potatoes won’t get that signature fluffy interior.
• Skip the Foil: Use parchment paper or place the wedges directly on a greased baking sheet. Foil tends to trap moisture underneath the potato skin, making it soft.

Would you like a quick recipe for a dipping sauce, like a creamy garlic aioli or a spicy fry sauce? I can also show you how to adapt this recipe for an Air Fryer to shave off some cooking time.