Question

How do you make perfectly seasoned and crispy potato wedges in the oven? Get the technique for a delicious and healthy alternative to fries.

Answer 1

To make perfectly seasoned and crispy potato wedges, toss them in olive oil, your favorite spices, and a bit of cornstarch before baking at a high temperature (around 400-450°F) on a preheated baking sheet. Ensure they are spaced apart for even browning.

Detailed Explanation:

Achieving perfectly seasoned and crispy potato wedges in the oven involves a few key steps:

1. Prepare the Potatoes: Start by washing and scrubbing your potatoes (Russet or Yukon Gold work well). Cut them into wedges, ensuring they are roughly the same size for even cooking. Soaking the wedges in cold water for about 30 minutes helps remove excess starch, contributing to crispier results. Drain and thoroughly dry the wedges before proceeding.

2. Seasoning and Coating: In a large bowl, toss the dried potato wedges with olive oil. The oil helps the potatoes crisp up and allows the seasonings to adhere. Next, add your desired seasonings. A classic combination includes salt, pepper, garlic powder, onion powder, paprika, and dried herbs like rosemary or thyme. For extra crispiness, add a tablespoon of cornstarch or potato starch. This helps absorb moisture and creates a light, crispy coating.

3. Baking: Preheat your oven to a high temperature, around 400-450°F (200-230°C). Place the seasoned potato wedges on a preheated baking sheet lined with parchment paper or a silicone baking mat. Make sure the wedges are spaced apart and not overcrowded. Overcrowding will steam the potatoes instead of baking them, resulting in soggy wedges. Bake for 20-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.

4. Serving: Once the wedges are cooked, remove them from the oven and let them cool slightly before serving. This allows them to crisp up further. Serve with your favorite dipping sauces, such as ketchup, aioli, or ranch dressing.

Pro Tip:

Preheating the baking sheet in the oven before adding the potato wedges helps to create a sizzling effect when the potatoes make contact, promoting better browning and crispiness on the bottom.