Baked Potato Wedges:

• 

  Boil the potatoes in 1 quart of water for 3 minutes. This quick boil is crucial for softening the insides. Immediately drain the water, then cover the pot and allow the potatoes to steam for another 5 minutes. This steaming step further tenderizes the potatoes without making them mushy, preparing them perfectly for baking.
• 

  Once steamed, transfer the potatoes to a large bowl. Add the canola oil and your chosen seasoning. Toss them gently but thoroughly to ensure every wedge is evenly coated. The slightly softened and starchy surface created by parboiling will help the oil and seasoning adhere beautifully, setting the stage for a perfect crust.
• 

  Spread the coated potato wedges onto a large baking sheet, ensuring they are arranged in a single layer and not overcrowded. Overcrowding will steam the potatoes instead of roasting them, preventing crispiness. Bake in a pre-heated 375°F (190°C) oven for approximately 45 minutes, making sure to flip them once halfway through (around 20-25 minutes) to ensure even browning and crispiness on all sides. Cook until golden brown and perfectly crisp.

Avoid Over-Boiling or Steaming: This is a critical step for perfect texture! If the potatoes become too soft or mushy during the parboiling and steaming stage, they will break apart when you toss them with oil and seasoning. This will also significantly prolong their cooking time in the oven as they’ll need more time to firm up and crisp. The goal is “just tender,” meaning a fork can easily pierce them but they still hold their shape, not falling apart.

For Ultra Crispy Texture: For those who crave an intensely crispy exterior, try tossing the parboiled and steamed potatoes with about 1/4 cup of cornstarch or all-purpose flour before adding the oil and seasoning. This fine starchy coating creates an additional thin barrier that fries up beautifully in the oven, delivering an extra layer of crunch.

Do Not Overcrowd the Baking Pan: This is a common pitfall that prevents maximum crispiness! If your potato wedges are packed too tightly on the baking sheet, moisture cannot properly escape. Instead of roasting and crisping, the potatoes will steam, resulting in a soft and mushy texture. Always ensure your potato wedges are spread in a single layer with enough space around each piece for proper airflow. If necessary, use two baking sheets and rotate them between oven racks for even cooking.

Choosing the Right Oil: Any mild-flavored oil with a high smoke point will work well here. Excellent choices include canola oil, vegetable oil, or soybean oil. For an added layer of flavor and richness, you can mix part melted butter with your chosen oil. For a slightly different flavor profile, a light olive oil can also be used, but ensure it’s not extra virgin, which can have a lower smoke point.

Nutrition per serving

Oil is undoubtedly your best ally when baking potato wedges! A generous, even coating of oil not only ensures a beautifully crisp exterior but also acts as a natural non-stick barrier, preventing your precious wedges from adhering to the baking sheet. For an extra layer of protection and significantly easier cleanup, consider using Silpat silicone baking mats. These reusable mats provide an excellent non-stick surface and promote even cooking. While tempting for ease, I generally don’t recommend using parchment paper for optimal crispiness, as it can sometimes trap steam, leading to less-than-ideal soft spots on your potatoes. Always ensure your pan is well-oiled or lined with a Silpat for the best, stick-free results and that coveted crunch.

The seasoning blend I’ve used for these baked potato wedges is a fantastic “home fry potato seasoning,” which I often source from a restaurant supply store. This blend typically features paprika as its base, combined with various savory spices and dried garlic – mirroring the robust flavors often found in traditional banquet potatoes. Paprika is a standout choice not only for its warm, earthy flavor but also for imparting that gorgeous, appetizing golden hue to the potatoes, making them visually appealing. However, the beauty of potato wedges lies in their incredible adaptability to a wide array of spice blends, allowing for endless customization.

Here’s a comprehensive list of excellent spices and herbs you can mix and match to create your own bespoke seasoning blend, perfectly tailored to your taste:

• Dried Parsley: Adds a fresh, herbaceous note and enhances visual appeal.
• Dehydrated Onions (or Onion Powder): Contributes a savory, aromatic depth and a subtle sweetness.
• Dried Garlic (or Garlic Powder): Absolutely essential for that classic savory potato flavor profile.
• Paprika (Sweet, Smoked, or Hot): A foundational spice for both color and flavor. Smoked paprika, in particular, adds an incredible depth and a touch of smoky warmth.
• Coriander (ground): Offers a bright, citrusy, and slightly sweet undertone that complements potatoes beautifully.
• Anise (ground): A more adventurous choice, providing a unique, subtle licorice-like warmth. Use sparingly to avoid overpowering other flavors.
• Cayenne Pepper or Chili Powder: For those who enjoy a bit of a kick, these add a lovely touch of heat.
• Dried Rosemary or Thyme: Earthy and aromatic herbs that pair exceptionally well with potatoes, evoking a rustic, Mediterranean feel.
• Cumin (ground): Adds a warm, earthy, and slightly pungent flavor, great for a more robust seasoning.
• Black Pepper (freshly ground): Always a good addition for a subtle bite.

Don’t be afraid to experiment with different combinations to find your perfect match! You can also add a pinch of dried oregano or Italian seasoning for a different twist.

For achieving the ideal texture in fries or potato wedges – a perfect balance of crispy on the outside and wonderfully fluffy on the inside – you should always opt for high-starch potato varieties. These types of potatoes have a drier, more floury flesh that breaks down beautifully during cooking, creating that desirable fluffy interior. The top contenders and most recommended types include:

• Russet Potatoes: Often widely available and sometimes referred to as Idaho potatoes, these are the gold standard for fries and wedges. Their high starch content and thick skin crisp up perfectly, delivering that classic texture.
• Chef Potatoes: Similar in characteristics to Russets, these are excellent all-purpose potatoes that perform exceptionally well for wedges and other fried or baked potato preparations.
• Baking Potatoes: Generally refers to larger, starchy varieties ideal for baking, making them a good choice for wedges.

Conversely, it’s best to steer clear of waxy potato varieties when making wedges. Potatoes like red potatoes or golden/Yukon Gold potatoes have a lower starch content and a creamier, denser flesh. While delicious for mashed potatoes, potato salads, or roasting whole, they tend to become soft, sometimes gummy, and significantly less crispy when baked as wedges, failing to deliver that satisfying crunch we’re after. Stick to starchy varieties for superior results!

The undisputed classic choice for potatoes is, of course, ketchup! Its tangy sweetness is a timeless and universally loved complement. However, the world of dipping sauces is vast and exciting, offering endless possibilities to elevate your potato wedge experience. Beyond ketchup, consider these popular and delicious options that cater to a range of palates:

• BBQ Sauce: Sweet, smoky, and tangy – a robust pairing that’s incredibly satisfying.
• Sour Cream: Simple, cool, and creamy, providing a refreshing contrast to the hot, crispy wedges. Try it plain or mixed with a touch of garlic and herbs.
• Nacho Cheese Sauce: For a rich, savory, and often slightly spicy kick that’s wonderfully indulgent.
• Honey Mustard: The perfect blend of sweet and sharp, ideal for a zesty and vibrant dip.
• Ranch Dressing: A beloved creamy, herbaceous choice that always hits the spot with its distinctive blend of flavors.
• Garlic Aioli: A rich, creamy, garlic-infused mayonnaise that adds a sophisticated touch.
• Sriracha Mayo: For those who love a bit of heat, this combines creamy mayonnaise with the fiery kick of sriracha.

Looking for something a little more adventurous or homemade to truly impress? Try these fan favorites that bring unique flavor profiles:

• Homemade Chick-fil-A Sauce: A sweet, tangy, and smoky blend that’s incredibly addictive.
• Spicy Creamy Jalapeño Sauce: A vibrant, zesty, and moderately spicy dip perfect for adding a kick.
• Refreshing Tzatziki Sauce: A cool, cucumber, and garlic yogurt dip that pairs wonderfully with a Mediterranean-inspired seasoning on your wedges!

Don’t hesitate to get creative with your dips! A simple pesto, a chimichurri, or even a spicy mango chutney can add an exciting and unexpected twist to your potato wedges.

Absolutely! Freezing cooked potato wedges is a fantastic and convenient way to prepare them in advance, much like how many fast-food establishments (such as KFC with their famous wedges) pre-cook and freeze their fries for quick service. This method is especially ideal for large batches, meal prepping, or simply having a delicious side ready to go at a moment’s notice.

How to Freeze Cooked Potato Wedges:

After baking your potato wedges according to the recipe instructions and ensuring they are perfectly crisp, allow them to cool completely. This step is crucial to prevent ice crystals from forming and making them soggy later. Once thoroughly cooled, spread the wedges in a single layer on a baking sheet (you may need a few sheets). Place the baking sheet in the freezer for 1-2 hours, or until the wedges are firm and individually frozen. This “flash freezing” prevents them from sticking together in a large clump. Once frozen solid, transfer the wedges to a heavy-duty, freezer-safe bag or an airtight container. Label with the date. They can be stored in the freezer for up to 3-4 months without significant loss of quality.

How to Reheat Frozen Potato Wedges for Optimal Crispness:

When you’re ready to enjoy your frozen wedges, there’s no need to thaw them beforehand! Thawing can introduce excess moisture, making them less crispy. For the best results, always reheat them from frozen:

• Oven Method: Preheat your oven to 400°F (200°C). Spread the frozen wedges in a single layer on a clean baking sheet. For extra crispness, you can lightly spray them with a bit more oil. Bake for 15-25 minutes, or until they are heated through, golden brown, and delightfully crispy. Flip them once halfway through cooking to ensure even heating and browning on all sides.
• Air Fryer Method: For an even faster and often crisper result, an air fryer is an excellent choice. Place a single layer of frozen potato wedges in the air fryer basket (do not overcrowd). Cook at 375°F (190°C) for 10-15 minutes, shaking the basket periodically (every 5 minutes or so) to ensure even cooking and maximum crispness.

This quick reheating process makes them a perfect, convenient, and delicious last-minute side dish or snack!