Perfect Crispy Baked Potato WedgesPerfect Crispy Baked Potato Wedges

Name: Perfect Crispy Baked Potato WedgesPerfect Crispy Baked Potato Wedges
Ingredients: 2 lbs (900 g - 1 kg) potatoes, preferably medium to small ones*; 1.5 to 2 tablespoons vegetable oil (no cold pressed oils like extra virgin olive oil); 1 teaspoon chili powder spice blend **; 1 teaspoon paprika (regular or sweet); 1 teaspoon smoked paprika; 1/4 teaspoon fine salt; Optional: fleur de sel (flaky sea salt) for sprinkling the baked wedges * For potato wedges I recommend using waxy potatoes like Yukon Gold. Starchy potatoes like Idaho or Russet, which are perfect for mashed potatoes, will not hold their shape as well. A lot of people are using Russets for wedges though, so it definitely works if you only have those on hand. I always use organic potatoes since I don’t peel them. ** Chili powder spice blend refers to a blend of spices like ground chili peppers, garlic, cumin, and oregano. In supermarkets, they are often sold as „chili powder“ – so make sure not to end up with simple ground chilies. However, even that would probably work, at the cost of extra fierceness. You can certainly substitute some kind of Cajun/taco/chili seasoning or rub too. They usually taste pretty similar.

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Servings: 2.5

Cost: $14.47 /serving

Perfect Crispy Baked Potato WedgesPerfect Crispy Baked Potato Wedges

Ingredients

Remove All · Remove Spices · Remove Staples

2 lbs (900 g - 1 kg) potatoes, preferably medium to small ones*1.5 to 2 tablespoons vegetable oil (no cold pressed oils like extra virgin olive oil)1 teaspoon chili powder spice blend **1 teaspoon paprika (regular or sweet)1 teaspoon smoked paprika1/4 teaspoon fine saltOptional: fleur de sel (flaky sea salt) for sprinkling the baked wedges * For potato wedges I recommend using waxy potatoes like Yukon Gold. Starchy potatoes like Idaho or Russet, which are perfect for mashed potatoes, will not hold their shape as well. A lot of people are using Russets for wedges though, so it definitely works if you only have those on hand. I always use organic potatoes since I don’t peel them. ** Chili powder spice blend refers to a blend of spices like ground chili peppers, garlic, cumin, and oregano. In supermarkets, they are often sold as „chili powder“ – so make sure not to end up with simple ground chilies. However, even that would probably work, at the cost of extra fierceness. You can certainly substitute some kind of Cajun/taco/chili seasoning or rub too. They usually taste pretty similar.

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Instructions

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Step 1

Thoroughly scrub the potatoes. No need to pat them dry. Cut the potatoes into even-sized wedges lengthwise – depending on the size of the potatoes, between 4 and 8 wedges. It’s crucial that all have about the same size, otherwise they will bake uneven.

Step 2

In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined.

Step 3

Add potato wedges to the bowl and toss well to coat.

Step 4

Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. I use 2 sheets with 14x11 inch, 28x36 cm – it’s important for perfect crispy potato wedges that the baking sheet is not crowded. Make sure to place the wedges cut side down on the sheet, the tips shouldn’t point up, or they might burn.

Step 5

Sprinkle the potato wedges with fine salt.

Step 6

Bake potato wedges in a 390 °F (200 °C) preheated convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the wedges. Now it doesn’t really matter if some tips are pointing up. Bake for another 5-10 minutes or until the potato wedges are crispy and golden and baked through, depending on their size.

Step 7

Serve immediately when hot or they’ll lose their crispiness. Sprinkle with additional fine salt or flaky salt, if desired.

Step 8

I love them with homemade ketchup or a quick BBQ sauce, and a good movie. Enjoy!

Step 9

If you have leftovers: They taste great as an addition to salads. Also: They freeze well.