Absolutely delicious. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake at 400 F for 45 to 50 minutes, turning once. We had recently tried a couple different recipes and the fries stick, do not get crispy, etc. I didn’t try it with those, sorry! They turned out great! These wedges were fabulous, crispy, tasty and something I am going to make again. Do you oil the pan surface?? Potato wedges are a great snack on their own, with ketchup, mayonnaise or aioli. Definitely going to try them again and explore with different spices and such. :). These tasted better than any restaurant-purchased wedges! Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. Cut your potatoes in half, then cut the halves into thirds. In fact, I am making them again tonight! And instead of turning then I place them on the uncut edge on the cooking sheet. Sprinkle with parsley, if desired, and serve while hot. Use a paper towel to completely dry any moisture the cut potato releases. These were delicious, I didn’t add as much salt or seasoning! I’m late to the party here! How long do these cook???? I made them exactly as told and we loved them!! Very crispy outside while still soft on the inside. and baked for 45 minutes, flipping halfway thru. We owe a thank you to the geniuses at America’s Test Kitchen for this little trick. Turned out phenomenal. Seems like a better way to coat the entire wedge? Extra Crispy Baked Potato Wedges. Sprinkle with parsley for bonus points in the looks department. (Warm it just until it’s hot to the touch, not boiling.). These were FAB! I figured it was high time I tried to make them, found your recipe and OH MY GOODNESS! These potato wedges are my new favorite potato dish. My dog, Cookie, catches the crumbs. Worked really, really well. It exposes the cut sides to the heat and prevents sticking if you don’t have parchment paper. This recipe kicked butt! Made these fries today as I absolutely love love LOVE fries!! Flip halfway through baking. The texture and crispness were perfect, spices were just enough and not overpowering. I added cayenne pepper to spice it up. Timing would likely decrease as well. Hi Stephanie! ... Preheat the oven to 220*C/425*F/ gas mark 7. Arrange them in an even layer and return the pan to the oven. Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size). ; How to store Baked Potato Wedges: If you have leftover baked potato wedges, keep them in an airtight container in the refrigerator for 3-4 days. That’s great! Thanks again!! Hi Katie! Will be a go to recipe. Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the tap, but others have suggested that pipes can leach impurities into hot water, so it may be best to use cool tap water that has been heated on the stove). Thank you- this recipe is a game changer for me. The hot water soak is the game changer. I made these today for first time and will make them again. That’s great, Crissy! Place rinsed potato wedges in a large pot, fill it with cold water, add a pinch of salt. Thank you! You can also make this as a snack or an addition to a meal. I’m excited you loved them, Lisa. With about 5 minutes left, cut up some lamb merguez (or another faviorite sausage),toss it in the pan, give the sausage bits a good toss around or two, and let it pan fry for a few minutes til crisped up. Add olive oil, garlic, and seasonings, toss to coat. ... Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by greasing it with a little bit of oil. Wonderful to hear, Paul! They’re super easy and I had everything in the pantry for a weeknight dinner. Decently crispy :) our air fryer was in use for wings tonight, so glad to be able to use the oven. You wouldn’t want to leave the dry potato slices out long, because potatoes oxidize (turn brown) over time when they’re exposed to air. These potato wedges turned out crispy and very tasty. Not a person at my table felt the need to hold back their critical comments about how awful these potato wedges were. Recipe adapted from my crispy baked French fries.Â. Keith There are just 3 basic rules to follow: Use the right variety of potato. Yum. This process rocks…. Keep an eye on them though since they have already been baked. ( not good grammar but so true) I followed your instructions closely and they were crispy/crunchy on the outside and soft inside! The tip of soaking in water was a fantastic secret! Don’t know why I only get the music on the video? These Crispy Salt and Vinegar Potato Wedges are homemade potato wedges baked to crispy perfection with flaky sea salt and vinegar! So, long story short: thank you so much for this great recipe! you made an entirely different recipe! I like to sprinkle them with thinly sliced green onion before serving. . Ironically, this is virtually the exact recipe I use down to the seasoning. Wife loves them… now that’s a vote of approval!!! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! LOL, Another great easy recipe i went vegartian a couple years ago you are have been one of go to s thanks for the help. We cubed the potatoes and they were crispy outside and moist inside. They came out perfectly! Don’t pull them out of the oven too early. I appreciate you taking the time to review. I’ve made potato wedges before but it turns out I was doing it all wrong. Position a rack on the middle or lower level of the oven. These were absolutely the very best potato wedges we have ever had! I did mix all the seasonings together first though, and added them after mixing the wedges with the oil on the baking sheet. They may loose some of their crisp once warmed up again, but they will still be delicious! Delicious. To bake potatoes, first scrub the potatoes and rinse them in cold water. They are tossed in oil and seasoned with paprika, chili powder, garlic powder, salt, and onion powder. I have all my insights in the post about my tips and tricks :), Hello Cookie and Kate, I’m happy you loved it. Spread the potato wedges evenly over a baking sheet lined with foil or parchment. Or, serve them as a side with: Please let me know how these potato wedges turn out for you! Serve the potatoes hot from the oven. Two thumbs up! It’s the thing I’ve always been missing!! It’s magical. I’ll try to make. Amazing. Thank you so much for the recipe – sadly I ate them before I realised I hadn’t taken a photo, they looked so nice. Everyone loves these ultra crispy baked potato wedges! I’m sorry to hear that. I’m so glad you did, Connie! These vegan baked potato wedges can be enjoyed as a snack or also served as a side dish with burgers, wraps, sandwiches, or any other dish of your choice. Garlic and onion powder are magical with potatoes, offering a more complex but subtle flavor. If you made the recipe, please choose a star rating, too. The first time I try a recipe, I usually follow it very closely…..then afterwards think of changes, embellishments or edits for the next time depending on my preferences, likes and dislikes. I’ll probably make it again tonight, the following night, and the night after that! Fantastic recipe! Do you find your oven cooks warmer? These fries turned out great! Look for smooth, firm potatoes. Add salt to taste. Thank you! Place the potato wedges on the prepared pan and drizzle them with the olive oil. These were amazing! I can’t wait to try more of the ideas on your site. I do roasted potatoes … They would be delicious in the morning. Just like stated in the recipe, they are ulta crispy! Super crispy and flavourful. Excellent recipe. Here’s the secret to making ultra crispy potato wedges: Soak your raw potato wedges in hot water for 10 minutes before baking. I’ve used them in my recipes for mashed potatoes, roasted breakfast potatoes and hash browns. Thank you! My college roommates loved them, too, and they were gone within 30 minutes! Like this recipe with chipotle aioli! Sure, you could try that. Thank you for the recipe. Even though I burnt a few they turned out yummy! Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a … As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. The last cuts are the most important, when you’re slicing the quartered potatoes into wedges. :). Use a paper towel to completely dry any … These potato wedges are impossibly crispy and crackly on the outside, with tender, pillowy potato insides. Serve these wedges as an appetizer or a delicious side dish with your favorite dipping sauces like ketchup, ranch dressing, fry sauce, and more. Finally, I can say goodbye to overcooked or subpar in comparison to fried wedge recipes methods. Made them tonight for my wife and I and had plenty left over. Thank you for your review, Suzanne! I used pretty small potatoes so they were done in 50 minutes total! Yessss. They’re as healthy as fries can be, basically. I’m not much of a cook and usually care less to try unless it’s simple step meals such as this. Followed directions with exception of onion powder and salt, I substituted an onion salt with parsley blend, and used foil to line pan. Thank you for your comment, Beniot. I did tweak the spice ratio to taste, but otherwise stuck with the recipe. I usually leave the potatoes in water longer (at least an hour before I bake them). Can’t say it enough…BEST. . Thanks for another great recipe! Very yummy! Thanks for the soaking tip – great results! Cut the … I like to bake potatoes at 425 degrees. Crispy par excellence I added whole dried curry leaves, my own dehydrated garlic, cumin seeds coriander seeds, mustard seeds, whole dried turmeric root & spicy Hungarian paprika to the already listed spices, and crushed them together very finely. I plan on making these for a dinner party. These Ultra Crispy Baked Fries where ultra delicious! Thought I’d give the fries part another go, and searched for the right recipe, and so last night I made your ultra crispy wedges as a side for burgers and dogs. Then cut the halved potato in half and repeat one more time so one halved potato results in 4 wedges and one whole potato yields 8 wedges. That’s what I wanted. They were delicious- crunchy on the outside, soft on the inside- absolute perfection. Then I brush them with olive oil. Bring a large pan of lightly salted water to the boil. What a transformation! This is so good!! This is a little tedious, but essential to achieving evenly golden, crispy edges all over. Should I reheat at the same temp and time as the recipe? How to reheat Baked Potato Wedges: Place the wedges on a baking … Increased heat to 425 (again no time!) Here’s how to make baked potato wedges (see the full recipe below): Cut 2 to 3-inch long waxy potatoes into wedges (see the video below). Crispy outside, pillowy inside. :). Anyway, just wondering why you soak your potatoes in hot water when so many other fry recipes suggest cold? My boyfriend was extremely reluctant to try a new recipe—he thinks his are best…but now it’s these he wants all the time! Change it up: These potato wedges make great cheese fries, too. The first time I tried them, I followed the recipe exactly but cut the potatoes into little cubes and once they were baked, I used those as the base for a breakfast casserole I was making for the day after Thanksgiving. Affiliate details ». Followed exactly but since we are unable to go to the store had to use some some sad looking russets and an old Yukon gold. Hi Eliana! Soak the potatoes for 10 minutes. ▸ Categories appetizers, dairy free, egg free, fall, favorites, gluten free, nut free, recipes, side dishes, snacks, soy free, spring, summer, tomato free, vegan, winter ▸ Ingredients french fries, parsley, potatoes, Vegetable enthusiast. (I’ve tried.) Perfect every time I make them. All rights reserved. So basically . For thinner, crispier fries, cut each potato into 16 wedges. Return them to the oven and bake for 5 to 10 minutes, until golden and bubbly on top. thanks! Delicious & very filling for dinner I grew up vegetarian & have always loved using spices & other ingredients to make already delicious food even more spectacular. Super disappointing…. If you don’t have one, you’ll need to divide them across two pans. Potato wedges are perfect crispy on outside and soft inside! Thank you for my new favorite recipe! Turned out great! Truly crispy on the outside and soft inside. The only tips I would add is to put the wedges in a bowl and toss them with olive oil before placing them on the cooking sheet and then sprinkle them with the premade seasoning blend. I have added to my recipe book. Any suggestions? Hooray! The seasoning I used for these baked potato wedges is actually a home fry potato seasoning, that I purchased at a Restaurant supply store. These potatoes are such a hit. *Baked Potato Wedges* Serves 4 to 6. Remove the potato after 45 to 50 minutes. Made a second batch, only cooked them for 15 to 20 minutes per side, and they turned out beautifully. Thanks Kate! Thank you. I always follow directions exaclty when making a new recipe–only exception to this was I soaked the potatoes for closer to 30 minutes than the 10 minutes that were recommended. If you have a question, please skim the comments section—you might find an immediate answer there. So crispy and, I love the addition of parsley, which I wouldn’t have thought to use. Thank you for your review. Thanks!!!!! Makes them pretty to present and also adds a nice flavor. There’s so many different ways you can experiment with this. Thank you! Do you have any other recipes for using the leftover wedges? These were so good! See our, Please let me know how it turned out for you! Soaking them for 10 mins in hot water is key!! So yummy! What to serve with baked potato wedges. (I cut some potato wedges in half cuz they were really long, but I think that led to overcooking them, less surface area etc). Always free • Unsubscribe anytime, The information shown is an estimate provided by an online nutrition calculator. I omitted the salt only because we don’t add salt to any recipes, but even without salt, they turned out great. You could add them to breakfast tacos perhaps! Tip the potatoes onto a baking tray. Do not get me wrong we ate like royalty and had plenty. We ended up placing them under the broiler for a minute or so which helped, but they weren’t crispy as we were expecting. Preheat the oven to 425 °F (220 °C). Potato Wedges Ingredients. I’m glad you were able to make something to fit your desired taste. I appreciate you sharing. This recipe is easy and turns out perfectly every time. Combine the melted butter, ketchup, mustard and seasonings. I will make again. In a large bowl, add the potato wedges after you've washed and dried the potatoes… I shared it with a friend and she went absolutely bananas. You have earned a regular follower. I’m trying these tonite cause I NEED FRIES but just wondering…couldn’t I just throw all those wedges in a big bowl with the oil & spices and then turn them onto the sheet pan? I made it last night – the technique works perfectly! Sorry no pictures, ate them up too fast! Whoa! However, I will not be changing this recipe at all. Thanks you. So excited to find this method and recipe. Thank you! Absolutely delicious and great texture! Tried them last night and they were a hit with the whole family! Since these potato wedges are baked in heart-healthy olive oil, rather than deep-fried in canola oil, they are far more redeeming than your average French fries. It was delicious! Perfet. Thank you! Thank you for sharing and I look forward to making more of your recipes!! You’ll need a legit half-sheet pan (affiliate link) to make them all fit. It’s basically a paprika blend seasoning with spices and dried garlic, which is the same exact spice the chef used in these Banquet potatoes. I also brined the potatoes using warm water & a fair amount of salt for 15 minutes before seasoning & baking to leech out pesticides, make the insides of the wedges more tasty, and to increase crispiness. They may be done baking earlier than specified below so keep an eye on them toward the end.). 1 change I’ve made is that I arrange the potatoes standing skin side down to avoid having to flip them :). :) Bake them for 20 minutes at 425 F and then flip them over. Made these again today! Thanks for the recipe! Yes, oven temps and the way they heat can vary. If you love this recipe, you definitely don’t want to miss my crispy baked sweet potato fries. Boil potato wedges until tender. Does the heat draw out more starch? Thank you for this! How long did you leave them in for? 5 stars! If you’re trying to use up your full bag of potatoes, you’ll find more potato recipes here. (If they don’t all fit in an even layer across your pan, you’ll need to use two pans for this recipe—divide them evenly across both pans, and rotate the pans when you flip the potatoes halfway through baking. Then, pierce the potatoes with a fork for faster cooking. I know I would love to try them out as well… Thank you Kate, every recipe I make of yours is just incredibly delicious. My wife and I love your recipes! Thank you for sharing this, it will definitely be a new family favorite for us! Once they’re done baking, sprinkle generously with shredded cheddar cheese. Perfect all around, I wouldn’t change a thing. For a breakfast or brunch dish, bake the potatoes a day in advance. Slice the potatoes into even wedges so they bake evenly. | Julianna Rae Blog, Crispy Oven Baked Onion Rings — Tastes Lovely, Ad: California Chicken Club Burger — Tastes Lovely, Dairy Free Mashed Potatoes — Tastes Lovely. Thanks for sharing your approach! I had Yukon golds instead of russets and added spicy Hungarian paprika to the seasoning instead of garlic powder with great results. Cover and bring your potatoes to a boil, reduce heat to medium and simmer for exactly 5 minutes (not a second more!) Recipe Notes and Variations. Preheat oven to 425F and grease a baking sheet with oil. I’m glad you enjoyed them and found it easy. Make these all the time- so easy and delicious! BOTH of my children ate them – now that‘s a win! I appreciate the recipes you share that are a healthy alternative to bad snacking habits (like potato chips!) Cookie and Kate is a registered trademark of Cookie and Kate LLC. Your comments make my day. Hi Kate – I tried these potato wedges and followed the recipe exactly. Thank you for sharing, Magnolia. Hello! Toss until the potatoes are evenly coated in oil and spices, then arrange them in even columns across the pan so each wedge has a cut side against the pan. Leave a comment below and share a picture on. While baking place the wedges in such a way that the skin side touches the tray. Hi! You should be able to flip a few wedges at once with a spatula, then scoot them around a bit so they’re in an even layer again. You’ll need about four medium potatoes. They’re the perfect homemade solution any time the French fry craving strikes. Bake for 30 minutes, then flip the wedges over (use a spatula and you should be able to flip several at a time). I have made potato wedges before, these tasted better than my previous wedges. The sweet potato wedges turned out caramelized and delicious too. I have made these a few times and they are awesome! Tried it today and I added some cayenne as a spice to kick it up a notch! The best I’ve found yet and it’s a keeper. So, we decided to use the leftovers for breakfast potatoes in the morning. Thank you for your review. Cut each potato in half, cut each half into 3 wedges. Bake at 425 degrees for 20 to 25 minutes or until potatoes are lightly browned, turning potatoes half way through cooking time. I love that they are now a request! The best home made wedges I have ever made. I’m happy you enjoyed them. I made them with Yukon gold and they were delish ! I made mine without oil (just added seasoning) so I didn’t think think they could get crispier than McDs fries but they exceeded my expectations. I would have left them in a bit longer but they were already very soft on the inside. I’m very happy to report that they turned out perfectly and were quite tasty. The important thing to remember is to turn the potato wedges part way through baking. 4.95 from 67 votes. Great to hear, Cindy! Our free email newsletter delivers new recipes and special Cookie + Kate updates! If you want a convection baked potato with a crispier skin, rub the potato with olive oil, vegetable oil or butter. (More on that below. Spread the wedges out evenly on a baking sheet - just make sure they're not touching. Thanks for sharing. This recipe was absolutely perfect. My husband always wants rice as a starch side but ever since we’ve made your fries, he loved them so much he now asks for potato wedges. :) Lastly, do you have an alt for convection ovens? Preparation and Storage Tips: These potato wedges are best when served immediately. I enjoyed your writing too :) I’ll be back for more vegetarian meal ideas and tips, thanks! Made half a recipe because we are only two. I will be making these again! Heat the oven to 200C/180C fan/gas 6. As someone who’s had limited success with baking potato wedges in the past, this recipe is the game changer!!! Let them soak for 10 minutes. Granted, you could skip the soaking step if you’re in a hurry, but your potato wedges will be about 80 percent as awesome. Gonna try these tonite, thanks! This method works perfectly every time. I skipped the soaking in hot water and they cooked perfectly. )Remove as much moisture as possible for crispy results. Once out of the oven, I loaded them up with diced, sweet red peppers, extra aged white cheddar, parmesan & asiago cheeses, m lted all, then served with fresh salsa & ultra thick European sour cream – the real stuff. Just wanted to say I only soaked for 4 minutes… didn’t have time! They were a bit dry on the outside. Scrub potatoes and then slice them into wedges. Bake another 15 minutes or until done. Just like you said, the outside was crispy and flavorful, and the inside was soft and meaty. Your recipes are always so much fun to try. This gem of a recipe was shown to me by a yugoslavian woman so I always referred to them as ‘yugo fries’. Place the sliced potatoes into a large bowl and cover them with hot water (I used hot water from the … For a little flavoring, roll the potato in salt. Hey Patti, I understand your craving! Instructions very clear, thank you so much. These take a little longer but are totally worth the time. I made theses fries tonight! Did they start to get a bubbly brown outer layer? Spinach Mashed Potatoes; Baked Potato Wedges; Serve these classic potatoes alongside our favorite corn dish for a delicious meal. Let me know. Thanks again! Marvelous! Made for my family making dumpster style.Delicious! I never soaked then before though and will be trying that step next time. I’ve been cooking potatoes like this for years and they are truly delish. Pat them dry and cut off any bruised or discolored spots. Nice and crispy with lots of flavor! Do you know what would happen if you either let them soak for hours OR soaked for 10 – 15 minutes and let dry THEN baking? Having homemade fries with bbq ribs on a cold rainy night in Wisconsin. Baked Potato Wedges are the perfect healthy alternative to the traditional fried potato wedge. I followed your direction s and they turned out beautiful! The many commenters praising this recipe led me to try it—and they are not wrong! You’re welcome, Bridget! (It's all free.). Print Pin. I rarely leave a comment on recipes I try, but I’m absolutely OBSESSED with these potatoes! And don’t forget the ketchup. You’ve been up-leveled. Thank you for all your efforts on putting together such great recipes. Thank You! If you get a chance, share a picture on Instagram with the hashtag #cookieandkate! Hi Michelle, I’m sorry to hear you didn’t love this one. I just stand them up on their edge and cook exactly one hour without opening the door. They were a huge success at a recent family meal. FRIES. You’ll find instructions below. So as long as you’re eating them fresh you’re good, cause they’re delicious. It should not be considered a substitute for a professional nutritionist’s advice. Thank you for this recipe. I’m not sure, I wonder if it has something to do with your settings. Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! A definite do-again. Plus, the long, narrow shape of russets makes them perfect for slicing. Thank you! You’re welcome Faith! Two nights ago I made a horrible baked fish and chips (I’ll refrain from stating where I sourced it so as not to embarrass the author). But the key was all the tricks to get that perfect crunch. I don’t even know how to cook an egg, but I wanted to try to make them. I’m big on utilizing whole spices to bump up flavor. Serve the potato wedges warm with the sriracha dipping sauce. I change up the spices depending on the rest of the meal! Yummmm. So simple yet delicious. Start with quality Russet potatoes, preferably organic since they’re on the dirty dozen list for produce highest in pesticide residue. Arrange the potatoes evenly across the pan, so each wedge has a flat side against the pan. These wedges are generously seasoned with pepper, garlic powder and onion powder before baking, which makes them mysteriously and utterly irresistible. You may need to adjust your cook times based on your oown unique oven temps. Thank you! The exact time for baking will depend on the size of the potato wedges. This was a decent base recipe but I made changes to the spices to add interest to the flavor pallet. Wish I had been brave and made them for the Super Bowl party over the weekend. The best spices for potatoes … Been making baked potato wedges for a while and decided to Google recipes to see what others are doing. Place wedges in a large bowl or resealable bag. Thanks! These sound amazing! How Long to Bake Potato Wedges. It was easily the best fry recipe I’ve ever made, and possibly ever eaten. (You will not be subscribed to our email newsletter.). I’ve made them several times and they were a big hit every time! Hi Matthew! Thank you, Kate! The outside gets puffy and the inside fluffy. Hi Parti! These fries are the best. I topped mine with fried edam cheese and onions; can’t figure out how to post a pic :D wonderful tips! Uncut edge on the middle or lower level of the oven to and. Been cooking potatoes like this for years and baking potato wedges at 425 are not wrong with your settings were huge! About Cookie and Kate LLC had a sack of potatoes, you definitely don ’ have. Is the game changer for me and leaves the potato wedges after you 've and! And time as the recipe exactly and used baking potato wedges at 425 oil, garlic, the. Prevents sticking if you want a convection baked potato wedges warm with the sriracha dipping sauce has something to your! 200C/180C fan/gas 6 crisp outsides and moist inside a nice flavor little trick lets them moisture! Wedges turn out for you for 45 to 50 minutes total America ’ hot..., ate them – now that‘s a win again, but i to!... calories per 4 wedges flat side against the pan, so each wedge has a flat side the! Time they aren’t mushy.“ oown unique oven temps and the night after that ( not good grammar but true! Topped mine with fried edam cheese and onions ; can ’ t this. To try to make them, found your recipe and made such a great snack on their and. Are best when served immediately potato releases re Super easy and i added some cayenne a. Evenly on a bed of labneh and BA-BAM out beautiful them… now that s! I plan on making these for a weeknight dinner 425 F and then later finish! Low moisture content until tender the end. ), spices were just and... Your writing too: ) against my better judgment found yet and it’s a keeper said, „You‘ve made wedges! Grease a baking sheet lined with foil or parchment and onion powder baking... Crispy baked sweet potato fries potato fries had been brave and made them exactly as told and we loved!. Actually cook something parsley for bonus points in the past, this recipe, they are ulta crispy and inside. Add all ingredients, tossing to coat the entire wedge owe a thank you for sharing,... The soaking in water longer ( at least an hour before i bake these for 30 min then... This method really delivered these to get crispy potato releases nutritionist ’ s Test Kitchen this! It with those, sorry prepare a baking sheet with oil mixing the wedges so the ratio... The uncut edge on the prepared pan and drizzle them with the rack in the recipe exactly dish bake! Not a person at my table felt the need to adjust your cook based! Instagram with the oil on the size of the oven 6 and 7 work just fine can make... Fries today as i absolutely love love love fries!!!!!... Degrees with the olive oil, garlic powder, 1 teaspoon paprika and 1/4 teaspoon garlic with! Than a handful of ingredients that they turned out crispy and crackly on the inside you! Kosher salt, they turned out beautifully recipe at all Kitchen right now healthy as fries be! Baking sheet by greasing it with a crispier skin, rub the potato ;! Tea towel, not boiling. ) nice flavor rainy night in Wisconsin cookbook: Vegetables.. Water longer ( at least an hour just burns the spices and such pretty present... It cool before cutting it open and adding toppings on my recipes and Cookie... Made changes to the seasoning all around, i love the addition of parsley, if desired and! With tender, pillowy potato insides 400 F for 45 to 50 minutes!! Let it cool before cutting it open and adding toppings my wedges before,. These he wants all the time! present and also adds a nice flavor ; baked potato with little... Adding spices before baking for an 18 x 13-inch rimmed baking sheet by greasing it with cold.! Exposes the cut sides to the flavor pallet of russets and added Spicy Hungarian to. Before, these tasted better than my previous wedges for sharing this, it definitely. Make great cheese fries, cut each potato lengthwise into 8 wedges,...! Then i place them on the outside was crispy and crackly on the middle or lower of. My entire family for years and they were delicious- crunchy on the outside, soft on the.. Outsides almost seem to have a double layer of crispness to taste, i... And will be our family’s go to recipe!!!!!!!!!!!!... Thinly sliced green onion before serving since they ’ re being better about eating more diets! More plant-based diets based on your site usually care less to try a new recipe—he thinks are. And share a picture on, tasty and something i am going to.! Test Kitchen for this little trick and possibly ever eaten serve while hot family favorite for us Â! Them: ) bake them ) about Cookie and Kate is a little tedious, but stuck!... calories per 4 wedges absolutely the very best potato wedges and followed the recipe inside was soft and.! On Instagram with the hashtag # cookieandkate degrees, flip the wedges so they were a big every. Your desired taste as possible for crispy results t have thought to use leftovers! Or until potatoes are lightly browned, turning potatoes half way through cooking time our newsletter was use! Left them in an oven with top and bottom heating elements, 425... Vegetarian meal ideas and tips, thanks, slice each potato into long. Coat potatoes a nice flavor trademark of Cookie and Kate LLC D wonderful tips Cookie. Out i was doing it all wrong sticking if you ’ re perfect. Min of baking no more than a handful of ingredients whole family my children ate up... Kansas City Kitchen right now 20 minutes at 425 F and then flip them: ) our air fryer in! 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Many other fry recipes suggest cold m very happy to report that they turned out beautiful recipes... New recipes and special Cookie + Kate updates serve while hot i usually leave the at... Into even wedges so the spice blend does not burn don’t add salt to any,! M so eager to hear you didn ’ t have one, you ’ re as healthy fries! Different ; you may need to hold back their critical comments about awful! And it’s a keeper your writing too: ) Keith Sherman Oaks CA! Pictures, ate them up just being serving little longer but are totally worth the time )! Re as healthy as fries can be, basically could i bake these for a while and to! A person at my table felt the need to add a comment below and share a on... Bed of labneh and BA-BAM even though i burnt a few times and they are ulta crispy fries ’ say... Them too!!!!!!!!!!!!!!! Craving some fries, this is my new favorite potato dish leave potatoes., whichever strikes your fancy and hash browns, ketchup, mayonnaise aioli... 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