Crispy Oven-Baked Potato Wedges are the perfect blend of comfort and crunch, hitting that delightful sweet spot that every potato lover craves. These wedges boast a beautifully golden exterior that gives way to fluffy, tender inside—a satisfying contrast in texture that will leave you reaching for more. With just a sprinkling of garlic and onion powder, these wedges pack a flavorful punch that rivals any pub’s signature side dish.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

I recall the first time I made these ultra crispy baked potato wedges for a gathering with friends. It turned out to be a surprisingly simple recipe that garnered rave reviews. The joy on everyone’s faces as they bit into a warm, golden wedge was completely worth the minimal effort. Simple to create, budget-friendly, and naturally beloved, this recipe has become a staple in my home. And trust me, once you try these at home, you’ll understand why they disappear so quickly!

Why You’ll Love This Recipe

Simple & Quick: This dish requires just 20 minutes of prep time and 80 minutes to bake, making it a stress-free addition to any meal.
Irresistible Flavor: The combination of garlic powder and onion powder adds great depth, creating a mouthwatering experience with every bite.
Eye-Catching Appeal: Their crispy, golden crust makes these wedges a showstopper at any gathering or family dinner.
Flexible Serving: Perfect as a side dish, snack, or party appetizing treat, these wedges are incredibly versatile.
Diet-Friendly Options: Naturally gluten-free and vegetarian, they can be easily adapted to suit various dietary needs.

Ingredients You’ll Need

2 pounds russet potatoes: These starchy potatoes are ideal for achieving the perfect crispiness and fluffy interior. If russets aren’t available, you could use Yukon Golds for a slightly creamier texture.
3 tablespoons olive oil: This helps the wedges crisp up beautifully while adding flavor. You can substitute it with avocado oil or canola oil if desired.
2 teaspoons garlic powder: This adds depth and a savory punch. Fresh minced garlic can be used for a more pronounced flavor; just adjust to your preference.
2 teaspoons onion powder: Complementing the garlic, it enhances the savory notes without overpowering the dish.
1 teaspoon fine sea salt: Essential for bringing out all the flavors. Coarse salt can be a good alternative, but use it sparingly.
Freshly ground black pepper: Essential to add warmth and a bit of spice; adjust to your taste.
2 tablespoons finely chopped fresh parsley (optional): Adds a fresh, colorful touch to finish off the wedges beautifully.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat oven: Start by preheating your oven to 400 degrees Fahrenheit. This ensures your wedges will crisp up beautifully and, to help with clean-up, line a large, rimmed baking sheet with parchment paper.

Slice potatoes: Take each scrubbed russet potato (you don’t need to peel them) and cut them in half lengthwise. Next, take each half and cut it again lengthwise. Lastly, slice diagonally to create wedges—each potato should yield about eight wedges. Aim for uniform thickness so they cook evenly.

Soak potatoes: Place the potato wedges in a large bowl and cover them with hot water for about 10 minutes. This soaking method helps to remove excess starch, resulting in crispier potatoes. If you’d rather not use tap water, boiling water kept cool works just as well.

Drain and dry: After soaking, drain the potatoes and gently pat them dry with a lint-free towel. This step is crucial—removing excess moisture leads to a better crisp!

Coat with oil and spices: Transfer the potato wedges to the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon salt, and freshly ground black pepper. Toss everything together until all wedges are nicely coated.

Arrange wedges: It’s important to arrange the wedges in even columns with the cut sides down on the pan. This ensures maximum contact with the hot surface, allowing for that perfect golden, crispy exterior. If they don’t all fit, feel free to use two pans—just rotate them halfway through.

Bake and flip: Slide the pan into the oven and bake for about 30 minutes. Once that time approaches, flip the wedges using a spatula, so they cook evenly. Ensure they’re spaced out in a single layer again and return them to the oven.

Final bake: Cook for an additional 25 to 30 minutes. You’ll know they’re done when they are deeply golden and crispy—easily pierced by a fork. I often check the outside edges first, as they may cook quicker than the center ones.

Garnish and serve: For an extra layer of flavor, sprinkle with freshly chopped parsley, if you like. Serve immediately while they’re piping hot!

Storing & Reheating

To keep any leftover potato wedges, allow them to cool to room temperature. Store in an airtight container, where they’ll last about 3 to 4 days in the refrigerator. If you want to keep them longer, freeze the wedges in a single layer on a baking sheet before sealing in a freezer bag—this helps maintain their shape and texture. They should be good for up to 3 months! When reheating, just pop them back into the oven at 400 degrees for about 10-15 minutes to regain their crispness.

Chef’s Helpful Tips

Avoid overcrowding the baking sheet; wedges need space to crisp up properly.
If you like it spicy, add some paprika or cayenne pepper to the spice mix for an extra kick.
Make sure to dry the wedges thoroughly to avoid steaming them, which results in soggy potatoes.
For extra flavor, consider marinating the potatoes briefly in the olive oil and spices before baking.
If you’re prepping ahead, soak the potatoes and keep them in water in the fridge until you’re ready to bake.

Crispy Oven-Baked Potato Wedges are sure to become a favorite in your household, and their ease of preparation means you can feel good about whipping them up anytime you’re hungry. Enjoy experimenting with different spice blends and dipping sauces to make them your own!

Recipe FAQs

Can I use different types of potatoes for this recipe?

Absolutely! While russet potatoes are best for crispy texture, you can experiment with Yukon Gold or red potatoes. Just keep in mind that different potatoes may produce slightly different results in texture and flavor.

How can I ensure my wedges get extra crispy?

For extra crunch, make sure to soak your wedges long enough to remove excess starch and dry them thoroughly before coating. Adding a bit of cornstarch to the oil and spices can also help enhance crispiness.

Can I make these potato wedges ahead of time?

Yes, you can soak the potato wedges in advance; however, it’s best to cook them fresh. If you need to prep early, you can also bake them ahead and reheat as needed. Just do remember they’re crispiest straight out of the oven!

What dips pair well with Crispy Oven-Baked Potato Wedges?

These wedges are delicious on their own or dipped in a variety of sauces! Try classic ketchup, zesty ranch dressing, or even a spicy aioli for a fun twist. Consider mixing mayonnaise with minced garlic and a dash of lemon for a tasty garlic mayo dip.

More Main Dishes Recipes

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Anna
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

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Description

These Crispy Oven-Baked Potato Wedges (Pub Style) are a delicious side with irresistible flavor, easy prep, and a perfect treat for a cozy night in.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean (i didn’t peel mine)
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Halve each potato lengthwise, then quarter each half, and cut into wedges on the diagonal, ensuring uniform thickness.
Soak the potato wedges in hot water for 10 minutes, then drain and pat dry with a lint-free towel.
Place the wedges on the prepared pan, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper.
Toss the wedges to coat evenly in oil and spices, then arrange them with cut sides against the pan.
Bake for 30 minutes, then flip the wedges and arrange them evenly before returning them to the oven.
Continue baking until deeply golden and crisp, about 25 to 30 more minutes, checking for doneness as needed.
If desired, sprinkle with parsley before serving hot.

Notes

Ensure the wedges are cut evenly for uniform cooking.
Using parchment paper simplifies clean-up, but you can grease the pan if preferred.
For extra crispiness, consider soaking the wedges in cold water for an hour before baking.