I have never made any secret of it, the potato is quite simply my favorite vegetable. I love potatoes in any way, shape or form. If asked to, I could give up chocolate, but I could not ever give up the humble potato.
One of the reasons I love them so much is because they are so very versatile and they go with just about everything there is, including chocolate. (Think chocolate dipped potato chips here.)
This seasoned baked potato wedges recipe is one of my favorite ways to enjoy them. Not as fattening or as greasy as their deep fried counterpart, these are simply coated and baked to perfection in the oven.
Crisp coated perfection, with plenty of delicious seasoning, a crispy well flavored crust and soft and fluffy insides. These just could not get any better than they are!
As a delicious side dish to something else such as meat, fish or poultry they always go down a real treat, and they are a fabulous snack to serve on game nights!
I adapted this recipe from one that I found on The Chunky Chef, but there is no shortage of recipes for this same side dish out there. I switched out the seasonings slightly, and I cut down the amounts to make only two to three servings , depending on how hungry you are, or whether you are serving this as a side or a snack.
There used to be a department store here where I live, locally, back when I was a teenager which had a small café attached. They served the best crinkle cut fries. Getting a plate of those was considered a real treat!
Of course that was back in the day when I could easily burn off the extra calories of eating a plate of deep fried chips! These days I cannot, so baked is the way to go and these delicious wedges are so delicious that I promise you that you will not lament the fact that they are not fried!
These feel and taste like a real treat also!
WHAT YOU NEED TO MAKE SEASONED BAKED POTATO WEDGES
Some good russet potatoes and a few seasonings and Bob's your uncle!
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
You will want to use a good baking type of potato for this recipe. I used large Russet potatoes. An Idaho, King Edward or Maris Peer would also work well.
Obviously if your potatoes are on the small side you will want to use more. My potatoes were six inches in length.
I did not peel my potatoes. I like the flavor of potato skins. If you don't, by all means peel your potatoes. Make sure your potatoes are clean and dry so that the oil will coat them, meaning that the seasonings and coating ingredients will stick better also.
SOME REASONS TO LOVE THESE CRISPY BAKED POTATO WEDGES
As if the fact that them being potatoes is not enough, here are a few other reasons to fall in love with these tasty potato wedges!
THEIR AMAZING TEXTURE! Every bite brings you the perfect combination of crispy outsides and tender fluffy insides.
DELICIOUSLY SEASONED! As if the texture wasn't enough, the seasoning on these tasty potatoes is the perfect blend of savory, salty, peppery!
EASE OF PREPARATION! These are so quick and easy to make. No special equipment is needed, nor do you need to par-boil the wedges!
HEALTHY! Being baked and not fried, with not a lot of salt involved, plus if you leave the skins on the added bonus of extra nutrition! Need I say more?
HOW TO MAKE CRISPY BAKED POTATO WEDGES
These really are simple. If you have a nice sharp knife, cutting the potatoes into wedges is a breeze.
Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.Serve hot with your favorite dip(s). I like either tomato ketchup or sour cream!
These potato wedges were so delicious. Beautifully crisp and flavor-filled on the outside, and soft and fluffy inside. I loved them. I actually liked them better than any frozen variety that I have tried!
I think you will too!
Some other potato dishes here in The English Kitchen that I really enjoy and think you might are:
ALL DRESSED BLOOMIN BAKED POTATOES - Baking potatoes are halved lengthwise and then are petal-cut. Brushed with a delicious butter mixture and baked until crispy and golden brown, these are fabulous served with your favorite toppings such as cheese, sour cream, spring onions, etc.
CRISPY TWO POTATO TACOS - These tacos are a beautiful marriage made in heaven of both white and sweet potatoes. Both are baked, skinned and coarsely mashed with some special seasonings before tucking in between the folds of a soft tortilla and fried in a skillet until crispy golden brown. Serve with your favorite salsa or sauce for a real taste treat!
crispy potato wedges recipeside dish, snackAmericanYield: 2-3Author: Marie Rayner
Seasoned Baked Potato Wedges (for two)
Prep time: 10 MinCook time: 50 MinTotal time: 1 HourThis crispy coated potato wedges recipe is perfectly seasoned and delicious. They beautiful on their own served with a dip as a snack for game nights, or as a side dish . Crispy on the outside, soft and fluffy inside.Ingredients
- 2 large russet baking potatoes, washed and dried
- 2 TBS vegetable oil
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp mild chili powder
- 1/2 tsp dried thyme or oregano
- 1/2 tsp salt
- 1/2 TBS corn starch (corn flour)
- 3 - 4 TBS finely grated Parmesan cheese
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with some baking parchment. Set aside.
- After you have scrubbed and dried the potatoes, cut heat one in half lengthwise and then cut each half into 4 equally sized wedges. (8 wedges from each potato.) Pat dry and then place the wedges into a bowl.
- Mix together the cheese, corn starch, salt, pepper, onion and garlic powders, paprika, chili powder and thyme/oregano.
- Add the oil to the bowl with the potatoes, and give them a good stir. Add the spice mixture and mix together with the potatoes, coating them well and as evenly as you can.
- Lay the coated potato wedges out on the baking sheet, skin side down, points facing upwards. Leave plenty of space between each so that the air can circulate.
- Roast in the preheated oven for 15 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5 and continue to roast for a further 30 to 35 minutes, or until as crisp and golden brown as you desire.
- Serve hot with your favorite dip(s).
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