Potato Wedges
Ingredients:
- 900 g (4 medium) russet potatoes, scrubbed
- 45 ml (3 tbsp) olive oil
- 3 g (1 tsp) garlic powder
- 2 g (1 tsp) smoked paprika
- 3 g (1 tsp) onion powder
- 1 g (1 tsp) dried oregano
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) black pepper
- 1 g (1/2 tsp) cayenne pepper, optional, for heat
- Fresh parsley, chopped, for garnish, optional
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
For extra-crispy wedges, soak the cut potatoes in cold water for 30 minutes to draw out excess starch, then pat them completely dry before seasoning — skipping the drying step is the most common reason wedges turn out soggy instead of crispy.
Skipping the preheated pan — starting the wedges on a cold pan means they miss that initial sear, and the bottoms end up soft instead of crispy.
Crowding the pan — overlapping or touching wedges trap steam and stop them from roasting properly; use two pans if needed.
Not drying soaked potatoes — if you soak them, pat them completely dry first, or the excess water will steam the wedges instead of roasting them.
Instructions:
- Preheat the oven: Preheat your oven to 220°C (425°F). Place a large baking sheet inside while the oven heats up — a hot pan is the secret to crispy bottoms.
- Cut the potatoes: Scrub the 900 g (4 medium) russet potatoes clean but leave the skins on — they add flavor and crispiness. Cut each potato in half lengthwise, then cut each half into 3-4 wedges, aiming for even thickness (about 1.5 cm / 1/2 inch at the thickest point) so they cook at the same rate.
- Season the wedges: Add the wedges to a large mixing bowl. Drizzle over the 45 ml (3 tbsp) olive oil and toss to coat evenly. Sprinkle over the 3 g (1 tsp) garlic powder, 2 g (1 tsp) smoked paprika, 3 g (1 tsp) onion powder, 1 g (1 tsp) dried oregano, 6 g (1 tsp) salt, 1 g (1/2 tsp) black pepper, and 1 g (1/2 tsp) cayenne pepper if using. Toss again until every wedge is well coated.
- Arrange on the pan: Carefully remove the hot baking sheet from the oven. Arrange the wedges cut-side down in a single layer, making sure they are not touching. Crowding the pan causes steaming, not roasting — use two pans if needed.
- Roast until golden: Roast for 20 minutes, then flip each wedge to the other cut side using tongs. Return to the oven for another 12-15 minutes until deep golden, crispy on the edges, and tender in the center. If you want extra crispiness, switch to broil for the last 2-3 minutes — watch closely.
- Garnish and serve: Transfer to a serving plate or board. Scatter with fresh parsley if using. Serve immediately with your dipping sauce of choice — ketchup, aioli, or chili oil.
Notes: Russet potatoes are the best choice here — their high starch content makes the inside fluffy and the outside crispy. Leaving the skin on is non-negotiable for flavor and texture; just scrub the potatoes well.
Tips: Cut the wedges to an even thickness so they all finish cooking at the same time. A preheated pan and a single layer with no overlapping is the key to truly crispy wedges.
Storage: Best served fresh from the oven. Reheat in the oven or air fryer at 200°C (400°F) for 8-10 minutes. Don't microwave — they'll go soggy.
Swaps: Swap smoked paprika for regular or sweet paprika for a milder flavor. Add 2 tbsp nutritional yeast to the spice mix for a savory, cheesy coating. Serve with homemade vegan ketchup, chili oil, or a tahini dipping sauce.
Russet potatoes — their high starch, low moisture content is what gives wedges a fluffy interior and crispy exterior; waxier potatoes won't roast the same way.
Smoked paprika — adds a deep, slightly smoky flavor that plain paprika can't replicate.
A hot, preheated pan — searing the cut side the moment it hits the pan is what creates the crispy crust.
Potato Wedges
Ingredients:
- 900 g (4 medium) russet potatoes, scrubbed
- 45 ml (3 tbsp) olive oil
- 3 g (1 tsp) garlic powder
- 2 g (1 tsp) smoked paprika
- 3 g (1 tsp) onion powder
- 1 g (1 tsp) dried oregano
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) black pepper
- 1 g (1/2 tsp) cayenne pepper, optional, for heat
- Fresh parsley, chopped, for garnish, optional
Equipments:
Features:
Why These Ingredients:
Russet potatoes — their high starch, low moisture content is what gives wedges a fluffy interior and crispy exterior; waxier potatoes won't roast the same way.
Smoked paprika — adds a deep, slightly smoky flavor that plain paprika can't replicate.
A hot, preheated pan — searing the cut side the moment it hits the pan is what creates the crispy crust.
Prep:
For extra-crispy wedges, soak the cut potatoes in cold water for 30 minutes to draw out excess starch, then pat them completely dry before seasoning — skipping the drying step is the most common reason wedges turn out soggy instead of crispy.
Skipping the preheated pan — starting the wedges on a cold pan means they miss that initial sear, and the bottoms end up soft instead of crispy.
Crowding the pan — overlapping or touching wedges trap steam and stop them from roasting properly; use two pans if needed.
Not drying soaked potatoes — if you soak them, pat them completely dry first, or the excess water will steam the wedges instead of roasting them.
Instructions:
- Preheat the oven: Preheat your oven to 220°C (425°F). Place a large baking sheet inside while the oven heats up — a hot pan is the secret to crispy bottoms.
- Cut the potatoes: Scrub the 900 g (4 medium) russet potatoes clean but leave the skins on — they add flavor and crispiness. Cut each potato in half lengthwise, then cut each half into 3-4 wedges, aiming for even thickness (about 1.5 cm / 1/2 inch at the thickest point) so they cook at the same rate.
- Season the wedges: Add the wedges to a large mixing bowl. Drizzle over the 45 ml (3 tbsp) olive oil and toss to coat evenly. Sprinkle over the 3 g (1 tsp) garlic powder, 2 g (1 tsp) smoked paprika, 3 g (1 tsp) onion powder, 1 g (1 tsp) dried oregano, 6 g (1 tsp) salt, 1 g (1/2 tsp) black pepper, and 1 g (1/2 tsp) cayenne pepper if using. Toss again until every wedge is well coated.
- Arrange on the pan: Carefully remove the hot baking sheet from the oven. Arrange the wedges cut-side down in a single layer, making sure they are not touching. Crowding the pan causes steaming, not roasting — use two pans if needed.
- Roast until golden: Roast for 20 minutes, then flip each wedge to the other cut side using tongs. Return to the oven for another 12-15 minutes until deep golden, crispy on the edges, and tender in the center. If you want extra crispiness, switch to broil for the last 2-3 minutes — watch closely.
- Garnish and serve: Transfer to a serving plate or board. Scatter with fresh parsley if using. Serve immediately with your dipping sauce of choice — ketchup, aioli, or chili oil.
