Potato Wedges
Potato wedges are a delicious, hearty side dish made by cutting potatoes into thick wedges and baking or frying them until crispy on the outside and tender on the inside. Seasoned with a blend of herbs, spices, and oil, they offer a satisfying crunch with a soft, fluffy centre. The thick-cut shape allows for a perfect balance between crispiness and a comforting, potato-filled bite. Often served with dipping sauces like ketchup, sour cream, or garlic aioli, potato wedges are a versatile snack or accompaniment to a variety of meals, from burgers to roasted meats.
In this blog post, you will learn how to make potato wedges.
How to Make Potato Wedges
Take your potatoes and wash them. Slice them in half lengthwise. Take one half of the potato and slice multiple wedges lengthwise. Continue to do that to all of the potatoes. Place the potato wedges in a large bowl. Pour the extra virgin olive oil over top of the potatoes and stir them around making sure to coat the potato wedges. Sprinkle half of the spices over the potatoes and mix around. Sprinkle the rest of the spices on top of the potatoes. Line a baking with sheet with parchment paper and pour the wedges onto them making sure to not have them sitting on top of another. Bake your wedges. For the last 15 minutes increase the temperature to high heat to help them crisp up better. When they are crispy, remove them from the oven, let cool, and then serve!
What are the Best Potatoes to Use?
The best potatoes for making potato wedges are those that strike a balance between crispy exteriors and fluffy interiors. Russet potatoes are ideal due to their high starch content, which creates super crispy edges and a soft centre. Yukon Golds offer a creamy, buttery texture and still crisp nicely when roasted. For firmer wedges with more bite, red potatoes are a good option as they hold their shape well. Rooster potatoes are versatile, providing a mix of crispness and fluffiness, making them excellent for well-balanced potato wedges.
- Russet Potatoes:
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- Qualities: Russets are ideal for potato wedges due to their high starch content and low moisture. They become crispy on the outside and fluffy on the inside when baked or fried.
- Best For: Crispy and fluffy wedges with a classic texture.
- Yukon Gold Potatoes:
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- Qualities: Yukon Golds have a buttery flavour and a medium starch content, which makes them creamy and slightly crispy when roasted. Their smooth skin crisps nicely without being too thick.
- Best For: Creamy wedges with a golden, crispy exterior.
- Red Potatoes:
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- Qualities: Red potatoes are waxy and low in starch, giving them a firmer texture. They don’t get as fluffy as starchy potatoes, but they hold their shape well and offer a more substantial bite.
- Best For: Firmer, more structured wedges.
- Rooster Potatoes:
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- Qualities: Rooster potatoes are versatile, all-purpose potatoes with a fluffy interior and slightly waxy texture. Their skin crisps up well, while the inside remains tender and flavourful.
- Best For: Balanced wedges that are crispy on the outside and soft inside, perfect for baking or frying.
- Fingerling Potatoes:
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- Qualities: Fingerlings are small, waxy potatoes with a firm texture and mild, buttery flavour. They don’t get as crispy as starchy potatoes, but they’re great for bite-sized wedges.
- Best For: Firmer, smaller wedges with a smooth, buttery flavour.
For the best potato wedges, Russets give you the crispiest texture, while Yukon Gold and Rooster potatoes strike a good balance between creamy and crispy. Red potatoes and fingerlings are great for firmer, more structured wedges.
Are You a Potato Lover? Try these other ways to make potatoes in the links below!
Ingredients
Potatoes: potatoes form the base of the wedges, providing a starchy and satisfying bite. Their texture becomes crispy on the outside when baked or fried, while the inside remains fluffy and tender.
Extra Virgin Olive Oil: olive oil coats the potato wedges, helping them brown and crisp up in the oven or fryer. It also adds a subtle, fruity richness that enhances the flavour of the seasonings.
Salt: salt is essential for bringing out the natural flavours of the potatoes and balancing the other seasonings. It enhances the overall taste and ensures the wedges are flavourful.
Black Pepper: black pepper provides a mild, sharp heat that complements the potatoes and adds a subtle kick to the seasoning mix.
Thyme: thyme offers an earthy, slightly minty flavour that adds depth to the potato wedges, giving them a fragrant, herbaceous quality.
Parsley: parsley adds a fresh, bright note to the dish, balancing the richness of the olive oil and providing a mild herbal flavour that complements the other ingredients.
Garlic Powder: garlic powder infuses the wedges with a savoury, slightly pungent flavour, giving them a classic, well-rounded taste that enhances the potatoes without overpowering the other seasonings.
Tips
- The olive oil helps the spices to stick to the potato wedges better than not using it.
- Increasing the temperature to a high heat for the last bit of cooking the potato wedges helps them to crisp up and become nice and crunchy.
- My favourite potato to use personally is the rooster potato. It is very versatile for all your potato needs!
Potato Wedges
Ingredients
- 6 large potatoes washed
- 1/4 c. extra virgin olive oil
- 2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. thyme
- 1/2 tsp. parsley
- 1/2 tsp. garlic powder
Instructions
- Take the six large potatoes and wash them. Dry the potatoes and cut them in half lengthwise. Slice the potatoes lengthwise into about 4 wedges. Continue to do that until all of the potatoes are cut. Place them into a large bowl.
- Preheat the oven to 400℉/200℃/Gas Mark 6.
- Pour the olive oil over top of the wedges. Then season the potato wedges with half of the spices then mix them around with a silicone spatula spoon.
- Season with the rest of the spices and give them a good stir.
- Place the wedges onto a parchment paper lined baking sheet and spread the wedges onto the sheet. Try to keep them from being stacked on top of one another.
- Bake for 45 minutes flipping the potato wedges halfway through. After the 45 minutes, increase the heat to 475℉/245℃/Gas Mark 9 and bake for another 15 minutes to really crisp the wedges up.
- Remove from the oven, let cool, and enjoy!
Notes
In this blog post, you learned how to make potato wedges.