Imagine sinking your teeth into sizzling hot, tender potato wedges that have been seasoned and roasted to perfection, with a delectable aroma wafting in the air as they emerge from the oven. Baked potato wedges are not only delicious but also versatile, allowing you to experiment with different seasonings and dipping sauces that suit your culinary preferences.
INGREDIENTS NEEDED FOR BAKED POTATO WEDGES
1. Russet Potatoes
2. Parsley (optional)
3. Oil
4. Paprika
5. Salt
6. Garlic Powder
7. Vinegar
8. Ketchup
9. Cold Water
HOW TO MAKE BAKED POTATO WEDGES
1. Wash and scrub your potatoes clean, then dry them with a paper towel.
2. Cut your potato in half lengthwise, then cut each half into 4 sections as evenly as possible.
3. Once all cut, give the potatoes a quick rinse to removing any additional dirt.
4. In a medium pot, add your cold water, salt, vinegar and the wedges and bring to a boil. Once boiling, let cook for 5 minutes.
5. Immediately remove from the pot and let cool before patting dry with a paper towel.
6. Spray the wedges with a generous amount of oil and season with your garlic powder and paprika. Mix until fully coated.
7. Spread the wedges out in a single layer on a baking tray and bake in a 415°F oven for 20 minutes. After 20 minutes, flip them and bake for another 15 minutes.
8. Once finished baking, garnish with some dried parsley and serve with ketchup. Ketchup goes perfectly with these, but if you are not a fan of ketchup, add some extra salt on the wedges before enjoying.
FREQUENTLY ASKED QUESTIONS
Why should I boil the wedges before baking them? The two main reasons for using this method is it seasons the wedges from the inside and it creates a fluffier interior than if you had baked them without boiling. This method also works wonderful for French fries. I have tested them with fries and boiling them before frying was superior to just straight frying them.
What is the purpose of adding vinegar to water to boil the wedges? It helps maintain the structure of the wedges so they will hold up their shape instead of breaking apart.
Can I bring the pot to boil first, then add in the wedges? I would not recommend it. Adding the wedges to cold water allows them to cook more evenly. If added to boiling water, it may cause the outside to become soft while the inside is still firm.
HOW TO STORE IT
These will keep in the fridge in an airtight container for up to 5 days.
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BAKED POTATO WEDGES
Ingredients
- 2 Medium Russet Potatoes Approx. 1 lb.
- 6 cups Water for boiling
- 2 tsp Salt or more to taste
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 2 tbsp White Vinegar
- Oil Spray For coating
- Dried Parsley for garnishing
- Ketchup for dipping
Instructions
- Wash and scrub your potatoes clean then dry them with a paper towel.
- Cut your potato in half lengthwise, then cut each half into 4 sections as evenly as possible.
- Once all cut, give the potatoes a quick rinse to removing any additional dirt.
- In a medium pot, add your cold water, salt, vinegar and the wedges and bring to a boil. Once boiling, let cook for 5 minutes.
- Immediately remove from the pot and let cool before patting dry with a paper towel.
- Spray the wedges with a generous amount of oil and season with your garlic powder and paprika. Mix until fully coated.
- Spread the wedges out in a single layer on a baking tray and bake in a 415°F oven for 20 minutes. After 20 minutes, flip them and bake for another 15 minutes.
- Once finished baking, garnish with some dried parsley and serve with ketchup. Ketchup goes perfectly with these, but if you are not a fan of ketchup, add some extra salt on the wedges before enjoying.
