Whether or not you dip them in ketchup, aioli, or a bitter cream and pickle dipping sauce, these baked potato wedges are crispy, spicy, and a ridiculously straightforward choice for a weeknight facet dish or game-day appetizer. In contrast to if you make french fries, you gained’t have to parboil, vent your complete kitchen, or use a copious quantity of paper towels.
Attaining crispy potato wedges comes right down to offering the spuds with the precise circumstances—excessive warmth and no extra water. Line your baking tray with foil, not parchment paper, which may hold the lower potatoes from browning. Make sure that they don’t overlap; a single layer means extra of the lower sides will contact the pan and get crispy. In the meantime, use the cooking time to make a fast dinner or pair the potatoes with a salad and a store-bought rotisserie hen.
To prep the potatoes forward, slice them and submerge them in chilly water. Hold them immersed and refrigerated till you’re able to roast (as much as 24 hours), however dry them properly earlier than including to the oil and spices.
This recipe for potato wedges is very adaptable. In search of one thing much less spicy? Use candy smoked paprika (as an alternative of a scorching selection) and ditch the cayenne. Out of garlic powder? Onion powder will do the trick. Wish to prime the cooked potatoes with a cloud of Parmesan cheese and a sprinkle of recent parsley? Go for it.
In search of extra crispy potato recipes? Strive candy potato fries with creamy sriracha dip, air-fried potatoes with tahini yogurt, mashed Yukon Golds with fried potato skins, and extra.
