Potato wedges are a type of potato dish that is by cutting a potato into thick, wedge-shaped pieces. Season the pieces with salt, pepper, and other spices and then either bake or fry until they are crispy on the outside and soft on the inside. Potato wedges are a popular side dish that serves as a main course. They serve it as a snack or appetizer. Serve hot and sometimes with a variety of dipping sauces, such as ketchup, mayonnaise, or ranch dressing. Additionally, top with various ingredients, such as grated cheese or chopped herbs, to add extra flavor and texture.
What’s a burger dinner without french fries?! I’m always in search of french fry recipes and there are so many ways to prepare them. This time around, I made these Crunchy Potato Wedges to serve alongside the All in One Burgers I made. I enjoyed this dish even though I prefer thin, skinny fries instead. I will say that these are hearty fries so a few is more than enough for a serving. What piqued my interest about this recipe is the use of a simple batter and spice blend to season the fries…
French fries typically require cooking twice. The first time is to cook the potato and soften it up a bit and the second time is to get a nice crisp texture and golden color. For these Crunchy Potato Wedges, slice the potatoes and toss with oil and spices, and then cook in the microwave. (Yes – the microwave!)
Cool the potatoes a bit and then dredged them in a mixture of flour and cornstarch. Then the potatoes get a quick dip in a mixture of buttermilk and baking soda.
After frying, the fries got another toss in seasonings to give them an extra boost of flavor. The result is a super crispy, coated french fry that has a nice spice flavor from the seasonings used. It was a nice change of pace from the usual french fry recipe and it gave me some ideas to use the flour/batter technique with other things!
Crunchy Potato Wedges Recipe
recipe from Cooks Illustrated’s Best Ever Recipes
Crunchy Potato Wedges Recipe Ingredients
- 4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 3/4 pounds russet potatoes (about 3 large), cut into 1/4 inch wedges
- 1/4 cup vegetable oil, plus more for frying (about 3 quarts)
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk
- 1/2 teaspoon baking soda
Tips and Instructions in Making Crunchy Potato Wedges
There are a few tips to help you along the way in making perfect, crispy potato wedges.
- Cut the potatoes evenly: Cut the potatoes into uniform wedges. So they cook evenly and have a consistent texture.
- Dry the potatoes: Before cooking, pat the potato wedges dry with paper towels. Let them air dry for a few hours. This will help to achieve a crispier texture.
- Use a high heat source: Bake or fry the potato wedges in a hot oven (400°F to 450°F) or hot oil (350°F to 375°F). Ensure that they get crispy on the outside.
- Spread the potatoes out: Make sure to spread it out in a single layer, with enough space in between each wedge. It allows for even cooking and crispiness.
- Toss with oil and seasonings: Toss it with oil and seasonings in a bowl before cooking. It ensures that you coat it well.
- Bake or fry in small batches: Cooking the potato wedges in small batches will help to ensure that they cook evenly. and don’t become soggy.
- Flip the wedges during cooking: Halfway through cooking, flip it over. It ensures that both sides are crispy and evenly cooked.
- Serve immediately: Serve it immediately after cooking for the best texture and flavor.
Frequently Asked Questions (FAQs)
The type of potato you use can greatly impact the final outcome of your potato wedges. Russet potatoes are considered the best choice for making it because they have a high starch content, which makes them crispy on the outside and soft on the inside when cooked. This type of potato is also less dense and has a more fluffy texture compared to other potatoes, which makes them ideal for cutting into wedges.
To achieve, it is important to start with properly dried potatoes. This can be done by patting the sliced potatoes with paper towels or leaving them to air dry for a few hours. Additionally, to get the best crispiness, it’s recommended to cook the potato wedges in a high heat source, such as oven-baking or deep-frying. Using a hot oven (400°F to 450°F) or hot oil (350°F to 375°F) will ensure the outside of the potatoes get crispy and the inside remains soft. Another tip is to make sure the potato wedges are spread out in a single layer on the baking sheet or in the frying pan, with enough space in between each wedge, to allow for even cooking and crispiness.
The seasoning options for potato wedges are virtually endless, and it all comes down to personal preference. Some common seasonings include salt, pepper, paprika, garlic powder, and onion powder. These can be mixed with oil before coating the potato wedges, or sprinkled on top after cooking. Fresh herbs, such as rosemary or thyme, can also be added for added flavor. Another option is to try different spice blends, such as Italian herbs, Cajun spices, or chili powder, for a more unique taste. To get the best results, it’s recommended to mix the seasonings with the oil in a bowl, then add the potato wedges and toss until they are evenly coated. This will ensure that the seasonings are evenly distributed on each wedge.
Crunchy Potato Wedges
Potato wedges are a type of potato dish that is by cutting a potato into thick, wedge-shaped pieces. Season the pieces with salt, pepper, and other spices and then either bake or fry until they are crispy on the outside and soft on the inside. Potato wedges are a popular side dish that serves as a main course. They serve it as a snack or appetizer. Serve hot and sometimes with a variety of dipping sauces, such as ketchup, mayonnaise, or ranch dressing. Additionally, top with various ingredients, such as grated cheese or chopped herbs, to add extra flavor and texture.
- Total Time: 1 hour
Ingredients
- 4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 3/4 pounds russet potatoes (about 3 large), cut into 1/4 inch wedges
- 1/4 cup vegetable oil, plus more for frying (about 3 quarts)
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup cornstarch
- 1 cup buttermilk
- 1/2 teaspoon baking soda
Instructions
- Cut the potatoes evenly: Cut the potatoes into uniform wedges. So they cook evenly and have a consistent texture.
- Dry the potatoes: Before cooking, pat the potato wedges dry with paper towels. Let them air dry for a few hours. This will help to achieve a crispier texture.
- Use a high heat source: Bake or fry the potato wedges in a hot oven (400°F to 450°F) or hot oil (350°F to 375°F). Ensure that they get crispy on the outside.
- Spread the potatoes out: Make sure to spread it out in a single layer, with enough space in between each wedge. It allows for even cooking and crispiness.
- Toss with oil and seasonings: Toss it with oil and seasonings in a bowl before cooking. It ensures that you coat it well.
- Bake or fry in small batches: Cooking the potato wedges in small batches will help to ensure that they cook evenly. and don’t become soggy.
- Flip the wedges during cooking: Halfway through cooking, flip it over. It ensures that both sides are crispy and evenly cooked.
- Serve immediately: Serve it immediately after cooking for the best texture and flavor
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 175 kcal
- Sugar: 1 g
- Sodium: 53 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 11 mg
I love potato wedges and yours look so tasty. That crunchy coating gives them a great look.
Oh man. This looks amazing. I remember stumbling on your blog ages ago before I had my own. I made your beef bourguignon and what a hit it was! I'm definitely thinking of giving these a go!
Now these look tasty! I'm always looking for new ways to cook simple potatoes. This recipe looks like a winner to me!