Crispy Seasoned Potato Wedges

These golden baked potato wedges transform humble russet potatoes into a glorious side dish that rivals any restaurant offering. The perfectly seasoned exterior gives way to a fluffy interior that will have everyone reaching for seconds. I've been perfecting this recipe for years, finding the exact balance of spices that creates that irresistible flavor profile.

I first made these wedges when my daughter had friends over for a movie night. They disappeared so quickly I had to make a second batch. Now they're requested at every gathering we host.

Ingredients

• Russet potatoes: the starchy texture creates that perfect crispy exterior and fluffy interior
• Vegetable oil: helps achieve the golden crispiness without deep frying
• Fresh garlic: adds aromatic depth that dried simply cannot match
• Parmesan cheese: creates savory umami notes and helps form a delicious crust
• Cornstarch: the secret ingredient that enhances crispiness significantly
• Black pepper: freshly ground provides the best robust flavor
• Kosher salt: the coarser texture adheres better to the potatoes
• Onion powder: adds subtle sweetness without actual onion pieces
• Paprika: contributes beautiful color and mild smoky notes
• Chili powder: brings just enough heat without overwhelming
• Fresh cilantro: brightens the whole dish with herbaceous freshness

How To Make Seasoned Baked Potato Wedges

Slice the potatoes:

Cut each potato in half lengthwise first to create a stable base. Then slice each half into 4 equal wedges. I find this method creates the perfect thickness for crispy exteriors while maintaining fluffy interiors. Take your time to ensure uniform sizes so they cook evenly.

Prepare your workspace:

Preheat your oven to 400°F and line baking sheets with parchment paper. This prevents sticking and makes cleanup infinitely easier. Make sure to give yourself enough space to spread the wedges properly.

Season generously:

Combine potato wedges with oil and garlic in a large bowl first to ensure even coating. Then add the magical combination of Parmesan cheese cornstarch and all seasonings. I always use my hands to massage the seasonings into every crevice of the potatoes. This step makes all the difference in flavor distribution.

Arrange strategically:

Place wedges on baking sheets with breathing room between each piece. Position them skin side down with points facing upward to maximize surface exposure to heat. This positioning trick I learned from a chef friend creates the optimal crispy texture.

Master the two stage baking:

Bake at 400°F for 15 minutes to jumpstart the cooking process then reduce to 375°F for the remaining 40 minutes. This temperature adjustment allows the interior to cook through while developing that perfect exterior. I check at the 30 minute mark and rotate pans if needed for even browning.

My absolute favorite ingredient in this recipe is the combination of real Parmesan and cornstarch. I discovered this pairing accidentally when I was low on breadcrumbs one day and needed something to help create a crust. The result was so superior to my previous version that it became an essential component.

Soaking Secret

For the absolute crispiest results soak your cut potato wedges in cold water for 30-45 minutes before proceeding with the recipe. This extra step removes excess starch from the surface of the potatoes which prevents them from becoming soggy during baking. After soaking be absolutely thorough in patting them dry before adding oil and seasonings. Any remaining moisture will create steam in the oven interfering with the crisping process.

Perfect Pairings

These potato wedges excel alongside nearly anything but they truly shine with certain combinations. Pair them with grilled burgers or steaks for a classic approach. They make an excellent companion to rotisserie chicken or roasted fish for a lighter meal. For an impressive appetizer spread serve them with a trio of dipping sauces like garlic aioli sriracha mayo and honey mustard. My family particularly loves them with grilled salmon and a simple side salad for a balanced dinner that satisfies everyone.

Storage Solutions

Store leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat them properly avoid the microwave which will make them soggy. Instead place them on a baking sheet in a 375°F oven for about 10 minutes until heated through and crispy again. For longer storage freeze completely cooled wedges in a single layer then transfer to a freezer bag where they'll keep for up to 2 months. Reheat frozen wedges directly from frozen at 400°F for 15-20 minutes.

Creative Variations

While this classic seasoning blend is my go to I occasionally mix things up with different flavor profiles. Try Italian style with dried oregano basil and extra Parmesan. For a spicy version increase the chili powder and add cayenne pepper. Create a ranch version using dried dill garlic powder and buttermilk powder mixed into the seasoning blend. Mediterranean inspired wedges with lemon zest oregano and crumbled feta cheese added after baking are another wonderful option.

Recipe FAQs

→ How do I make the potato wedges extra crispy?

For extra crispy wedges, soak the cut potatoes in cold water for 30-45 minutes before cooking. This removes excess starch. After soaking, thoroughly pat them dry before adding the oil and seasonings. Also, ensure you're leaving space between wedges on the baking sheet to allow hot air circulation.

→ Can I use different types of potatoes?

Russet potatoes are recommended for their high starch content which creates the fluffy interior and crispy exterior. However, you can use Yukon Gold for a buttery flavor or red potatoes for a waxier texture. Just note that different varieties may require slight adjustments to cooking time.

→ What dipping sauces work best with these potato wedges?

These seasoned wedges pair wonderfully with garlic aioli, sriracha mayo, sour cream and chives, honey mustard, or classic ketchup. For something different, try a yogurt-based ranch or tzatziki sauce that complements the spices in the coating.

→ Can I make these potato wedges ahead of time?

While best served fresh from the oven, you can prepare the potatoes up to the seasoning step several hours ahead. Keep the seasoned, uncooked wedges refrigerated until ready to bake. To reheat already baked wedges, use a 375°F oven for 5-10 minutes rather than a microwave to maintain crispiness.

→ How should I store leftover potato wedges?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, place them on a baking sheet in a 375°F oven for 7-10 minutes until heated through and crispy again. Avoid microwaving as this will make them soggy.

→ Can I make these potato wedges without Parmesan cheese?

Yes, you can omit the Parmesan for a dairy-free version. Consider adding an extra pinch of salt and perhaps nutritional yeast for a similar savory flavor. The cornstarch will still help create a crispy exterior even without the cheese.