I share my fail-proof method to get those crispy, bubbled skins soft in-the-middle potato wedges in my Perfectly Roasted Potato Wedges recipe. Devour them as a snack or a perfect side dish by sending them swimming in your favorite potato dip.
Why Roasted Potatoes?
- Simple ingredients for easy prep
- Easy side dish
- Great for batch cooking with leftover wedges (store in an airtight container for up to 5 days)
- Perfect to reheat in an air fryer
- Pair easily with your favorite dipping sauces
I'm not sure who found this first, to give credit, but along the way, I've learned how dramatic the results are when you soak cut potato wedges in cold water with salt for at least 30 minutes. Something about starch meeting cold water and salt = golden brown wedges: anyhow, it's key to getting the skins crispy, that kind of crisp that forms little air pockets with a soft center.
- Garlic powder
- Red pepper flakes
- Mustard Seed
Mix these spices in olive oil, and then coat the wedges fully. This allows the oil mixture to evenly crisp the sides to perfection. I recommend staying away from canola oil and spray oils.
Best Type of Potato?
I pick the medium-sized yellow potatoes (aka Yukon gold potatoes). They cut into the size I prefer - 8 wedges per potato. You can opt for russet potatoes if you prefer, especially if you like long wedges. I would not recommend sweet potatoes as the spice blend will clash, but the tip with cold water and salt works on any of the 4,000 different potato varieties.
Baking Sheet: Parchment Paper
I use TCF (totally chlorine-free) parchment paper on my baking pan like I own stock in If You Care. It's coated in silicone, unlike other brands that cover theirs in Quilon, which leaves heavy metals behind in the food you consume! Uh, no thanks. The purpose of bleaching paper is all for looks, nothing else, and it's an extra step to the process - how strange? It leeches from the mill into the surrounding environment, bonding with organic matter and forming dioxins. Dioxins are those environmental cancer-causing agents the EPA warns us about.
So, buy the non-bleached kind, be kind to yourself and make less of an impact on the environment. While it's hard to change what the system allows, we can change where we put our $ and demand more non-bleached be supplied.
Set the oven to 400 F and place the baking pan with parchment paper in there while it preheats. Remove once you're ready to bake and fill the pan with potato skins down. Bake for 30 minutes, remove and flip, bake another 20 minutes.
Perfectly Roasted Wedges
I enjoy basic recipes like this one. These seasoned wedges will pair with many main dishes and be the perfect companion to your weekly healthy dinners. They have me thinking of a juicy veggie burger! Grab your cutting board, a large mixing bowl, baking tray, and set up a hot oven. If you make this easy recipe share your perfect wedges in the comments below or find me on social media #BotanicalBarbara
[lt_recipe name="Perfectly Roasted Wedges" servings="4" prep_time="5M PLUS 30M FOR SOAKING" cook_time="50M" total_time="55M" summary="I share my fail-proof method to get those bubbled, crispy, soft in-the-middle potato wedges in my Perfectly Roasted Potato Wedges recipe. Devour them as a snack or a perfect side dish by sending them swimming in your favorite potato dip." print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2022/02/DSCF4340-300x200.png" ingredients="Spice Blend:;1 tablespoon garlic powder;1 tablespoon paprika;½ tablespoon red pepper flakes;1 tablespoon parsley;½ tablespoon mustard seed;2 tablespoon olive oil;3 lb bag of Yukon gold potatoes;1tbsp salt;Filtered water to cover wedges in a large bowl" ]Wash and cut potatoes into wedges.;Cover with cold water, adding ice cubes and 1 tablespoon salt.;Let soak for at least 30 minutes.;Mix spices, add olive oil until combined.;Drain wedges and add spice/oil mix until fully coated.;Lay down on a baking pan with non-bleached parchment paper.;Bake for 30 minutes at 400F, flip and return to oven for 20 more minutes until crispy and air bubbles form on the skins. ;[/lt_recipe]