Crispy Potato Wedges

These crunchy oven-baked potato wedges turn ordinary russets into a fancy side that doesn't need much work. Dipping them in ice water gives you that perfect balance - super crispy outside with a soft, fluffy center that makes these wedges so darn good.

I stumbled on this method after getting tired of making floppy, soggy wedges, and now it's our go-to Friday treat with hamburgers. My kids actually jump up and down when they spot potatoes in the ice bath because they know what's on the menu.

What You'll Need

• Russet potatoes: These have just the right amount of starch to get crispy outside but stay fluffy inside. Go for ones that feel firm without any green patches or sprouting.
• Extra virgin olive oil: This helps create that golden outer layer and brings nice flavor. Splurging on good oil really pays off here.
• Fine sea salt or kosher salt: These bigger salt bits spread more evenly than regular table salt. Don't be shy with the salt on potatoes.
• Paprika: Adds a bit of smoky taste and beautiful color. Standard works well but smoked gives an extra flavor boost.
• Black pepper: Grinding it fresh makes the flavor pop more.
• Garlic powder: Gives a tasty background flavor without burning like fresh garlic would in a hot oven.
• Fresh parsley: Adds a pop of color and fresh taste. Chop it small so it spreads evenly.
• Parmesan cheese: Your hidden advantage for an amazing savory crust. Grate it yourself for better melting than the pre-packaged stuff.

How To Make Them

Get Ready With An Ice Soak:

Split each potato down the middle, then cut each half into 4-5 wedges about half-inch thick. Making them all the same size helps them cook evenly. Drop the cut pieces in ice water and let them soak for a full 30 minutes. This crucial step pulls out extra starch and leads to super crispy wedges. After soaking, dry them completely with a clean kitchen towel. Any wetness left behind will make steam in the oven and ruin your crispy edges.

Add Your Flavors:

Put the dried potatoes in a big bowl. Sprinkle on salt, paprika, pepper, and garlic powder, and toss until all the wedges look evenly coated. Drizzle olive oil over everything and mix again until each piece has a complete coating of oil and seasonings. This oil layer is what will turn into that crunchy exterior.

Smart Baking:

Lay the wedges on your lined baking sheet with cut sides down, making sure they don't touch each other. If they're too close, they'll steam instead of roast. Bake at 450°F for exactly 20 minutes, then flip each wedge using tongs or a spatula. Put them back in for another 12-15 minutes until you can see they've turned golden and crispy.

Finishing Touch:

As soon as they come out of the oven, move the hot wedges to a mixing bowl and quickly add parmesan cheese and chopped parsley. The heat will slightly melt the cheese so it sticks to the wedges. Gently toss everything so all pieces get coated, then serve right away for maximum crunch.

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I learned about adding parmesan at the end after watching my Italian neighbor cook. She told me that putting cheese on while potatoes are still hot makes the flavor stick to the potato instead of just sitting on top. When my grandson first tried these, he asked if we could have "grandma's special potatoes" every single weekend.

Hot Oven Secrets

The 450°F temperature might seem too high, but it's needed to get that crackling outside while keeping the inside soft. If your oven runs cooler or hotter than normal, you'll need to adjust. Many ovens have spots that cook faster, so turning your baking sheet around halfway through helps everything brown evenly. If your wedges are getting too dark too fast, just loosely cover them with foil for the rest of the cooking time.

Prep Them Earlier

You can get a head start on these wedges to cut down on dinner rush. Slice the potatoes and let them soak in ice water for up to 4 hours in the fridge. When you're ready, dry them off and continue with the rest of the steps. You can also have the seasoned wedges waiting on the baking sheet for about 30 minutes before they go in the oven. If you have leftovers, they'll keep in the fridge for 2-3 days, though they won't be as crunchy when warmed up. For best results, warm them in a 400°F oven for 5-10 minutes instead of using the microwave.

Foods That Go Well With Them

These wedges go with almost anything. Serve them with plain ketchup for a kid-friendly meal, or try something fancier like aioli, spicy mayo, or a simple dip made from Greek yogurt and herbs. They're hearty enough to go with a light salad for lunch or can stand up to burgers, grilled chicken, or fish. For a fun party snack, put out several dipping sauces and let everyone pick their favorites.

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Frequently Asked Questions

→ What’s the trick for crispy potato wedges?

Let the wedges soak in a bowl of ice water for about 30 minutes, which reduces starch. Make sure to dry them before adding oil and seasonings.

→ Which potatoes work best for wedges?

Russets are great for wedges since their starchy texture helps get that crunchy outside and soft middle.

→ Can I swap parmesan for a different cheese?

Sure! Try Pecorino Romano or any hard cheese you like for a similar result.

→ What keeps wedges from sticking to the tray?

Use parchment paper or foil on your baking sheet, and be generous with olive oil on the potatoes.

→ Can I add extra spices or herbs?

Definitely! Sprinkle on chili powder, thyme, or rosemary to shake up the flavors.