I am a little addicted to potatoes, but that’s because potatoes are one of the most perfect vegetables out there. One of my favorite ways to have potatoes is by popping them in the oven for baked potato wedges.
Anyway, I have potatoes just about every day and there are a few reasons why: they’re affordable, versatile, have a long shelf life, and they’re delicious.
Achieving the perfect baked potato wedge takes a little bit of effort, but still easy nonetheless. Many moons ago when I started experimenting in the kitchen, my potato wedges and fries always came out sad and soggy. I started to wonder how all of these food photos out on the internet were achieving this perfectly, crispy wedge.
You know, that perfectly plump, golden, crispy wedge. The ones with the crunchy exterior and a mashed potato-y inside. The kind of baked potato wedge that when you dig your teeth into them, you’re lifted into a perfect potato paradise.
Some crucial instructions for the recipe include using parchment paper (not wax paper), letting the wedges soak in cold water for some time, and thoroughly drying each wedge with a paper towel.
For this recipe, I’ll show you how to make baked potato wedges with no oil. Each potato should yield 8 wedges. This recipe has two servings (16 wedges).
Some of the cooking essentials you’ll need for this: parchment paper, paper towels, and your favorite seasonings.
Rinse your potatoes under cold water to remove any dirt.
Cut your potatoes in half, lengthwise. Then, cut them them into wedges.
Preheat your oven to 400 degrees Fahrenheit.
Place your potato wedges in cold water and allow them to soak for about 20 minutes.
After your potatoes are done soaking, remove them from the water and pat completely dry with paper towels. You want them to be a dry as possible.
In a large bowl, mix and toss your wedges with your favorite seasonings. Coat evenly.
Take out your baking sheet and lay the wedges onto the parchment paper
Bake your potato wedges for 25 minutes at 400F. Then, flip the wedges over and bake for another 15 minutes. Serve and add additional salt if needed.