Potato Wedges Recipe
The exact origin of potato wedges isn’t clearly documented, but they’re believed to be a Western adaptation of fried potatoes. The dish gained popularity in the U.S. in the mid-20th century as fast-food chains introduced deep-fried, thick-cut potatoes on their menus.
Equipment
- Baking sheet
- Parchment paper (optional, for easy cleanup)
- Mixing bowl
- Chef's knife
- Cutting board
- Oven
Ingredients
- 4 large potatoes (Yukon Gold or Russet are ideal)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: ½ teaspoon dried thyme or rosemary for extra flavor
- Fresh parsley (for garnish)
- Dipping sauce of choice (e.g., ketchup, ranch)
Instructions
- Preheat the OvenPreheat your oven to 425°F (220°C). This high heat is crucial for getting that golden, crispy texture on the wedges without needing to fry them.
- Prepare the PotatoesWash the potatoes thoroughly to remove any dirt, as we’ll be keeping the skins on for extra crunch and flavor. After washing, pat the potatoes dry with a paper towel. This helps them get crispy during baking.
- Slice each potato in half lengthwise, then cut each half into 3 or 4 wedges, depending on the size of the potato. Aim for even thickness so they cook uniformly.
- In a mixing bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Toss the potato wedges in the seasoning mixture, ensuring they are coated evenly. For an added flavor boost, feel free to add a pinch of dried thyme or rosemary.
- Line a baking sheet with parchment paper, or lightly grease it with a bit of olive oil. Place the wedges on the baking sheet in a single layer, with the cut side facing down. This arrangement helps them brown more evenly.
- Bake the WedgesPlace the baking sheet in the preheated oven and bake for about 30-35 minutes. After the first 15 minutes, take the baking sheet out and flip the wedges for even crisping. The wedges should turn golden brown and be fork-tender by the end of the cooking time.
- Garnish and ServeRemove the potato wedges from the oven and sprinkle them with freshly chopped parsley for a pop of color. Serve hot with your favorite dipping sauce!