Crispy Baked Potato Wedges

This crispy baked potato wedges recipe transforms humble russet potatoes into a restaurant-worthy side dish with minimal effort. The ice bath technique ensures that perfect contrast between the crunchy exterior and fluffy interior that makes potato wedges irresistible.

I discovered this technique after years of disappointing soggy wedges, and it's become our Friday night tradition alongside burgers. My children actually cheer when they see potatoes soaking in the ice bath because they know what's coming.

Ingredients

• Russet potatoes: They have the perfect starch content for crispy exteriors with fluffy centers. Look for firm potatoes with no green spots or sprouts.
• Extra virgin olive oil: Creates that beautiful golden crust and adds flavor. A good quality oil makes a noticeable difference.
• Fine sea salt or kosher salt: The larger crystals distribute better than table salt. Always season potatoes generously.
• Paprika: Adds a subtle smoky flavor and gorgeous color. Regular works fine but smoked paprika brings extra depth.
• Black pepper: Fresh ground provides the best flavor punch.
• Garlic powder: Gives savory depth without burning like fresh garlic would at high heat.
• Fresh parsley: Brightens the whole dish with color and fresh flavor. Make sure it's finely chopped for even distribution.
• Parmesan cheese: The secret weapon that creates an umami crust. Freshly grated melts better than pre-packaged options.

Step-by-Step Instructions

Preparation and Ice Bath:

Cut each potato lengthwise in half, then slice each half into 4-5 wedges about half an inch thick. The uniform size ensures even cooking. Soak the cut wedges in ice water for a full 30 minutes. This critical step removes excess starch and is the key to maximum crispiness. After soaking, thoroughly dry the potatoes with a clean tea towel. Any remaining moisture will create steam in the oven and prevent crispy edges.

Season the Potatoes:

Place the completely dry potatoes in a large mixing bowl. Add salt, paprika, pepper, and garlic powder, tossing to evenly distribute the seasonings on all surfaces. Pour the olive oil over the seasoned potatoes and toss again until every wedge is completely coated with oil and spices. This oil coating is what will transform into a crispy exterior.

Baking Strategy:

Arrange the wedges in a single layer on your lined baking sheet, ensuring they are cut-side down and not touching each other. Overcrowding leads to steaming instead of roasting. Bake at the high temperature of 450°F for exactly 20 minutes before flipping each wedge with tongs or a spatula. Return to the oven for another 12-15 minutes until the edges are visibly golden and crisp.

The Perfect Finish:

While the wedges are still hot from the oven, transfer them to a mixing bowl and immediately sprinkle with parmesan cheese and chopped parsley. The residual heat will slightly melt the cheese, creating a delicious crust that adheres to the wedges. Toss gently to coat all pieces evenly before serving immediately for maximum crispiness.

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I discovered the parmesan finish after watching my Italian neighbor make something similar. She insisted that adding the cheese while the potatoes are still hot creates a flavor that binds to the potato rather than just sitting on top. When my grandson tried these for the first time, he asked if we could have "grandma's special potatoes" every weekend.

Temperature Matters

The 450°F oven temperature may seem high, but it's essential for developing that crackly exterior while maintaining a tender interior. If your oven runs hot or cool, adjust accordingly. Some ovens have hot spots, so rotating your baking sheet halfway through the cooking time helps ensure even browning. If your wedges are getting too dark too quickly, cover them loosely with foil for the remaining cook time.

Make-Ahead Options

You can prepare these wedges partially in advance to save time. Cut the potatoes and soak them in the ice bath for up to 4 hours in the refrigerator. Pat them dry and continue with the recipe when you're ready to bake. The seasoned, unbaked wedges can also wait on the baking sheet for up to 30 minutes before going into the oven. Leftover baked wedges can be refrigerated for 2-3 days, though they won't be as crispy when reheated. For best results, reheat them in a 400°F oven for 5-10 minutes rather than using the microwave.

Perfect Pairings

These wedges are incredibly versatile. Serve them with classic ketchup for a family-friendly option, or elevate your meal with aioli, sriracha mayo, or a simple Greek yogurt and herb dip. They're substantial enough to accompany a light salad for lunch or can hold their own alongside burgers, grilled chicken, or fish. For a fun appetizer spread, offer several dipping sauces and let guests choose their favorite combinations.

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Frequently Asked Questions

→ How do I make potato wedges crispy?

Soak the potato wedges in ice water for 30 minutes to remove excess starch, then pat them dry before seasoning and baking.

→ What type of potatoes work best for wedges?

Russet potatoes are ideal for wedges due to their starchy texture, which helps achieve a crispy exterior and tender interior.

→ Can I use a different cheese instead of parmesan?

Yes, grated Pecorino Romano or another hard cheese can be a great substitute for parmesan.

→ How do I prevent the wedges from sticking to the baking sheet?

Line your baking sheet with parchment paper or aluminum foil and ensure the potatoes are tossed in oil for easier release.

→ Can I add other seasonings to the wedges?

Absolutely! Feel free to experiment with flavors by adding dried herbs like rosemary or thyme, or spices like chili powder.