I hate using terms like “ultimate” or “the best ever” because when I see those terms in recipes titles, I immediately roll my eyes. Plus, I struggle with a healthy dose of imposter syndrome. But, enough about me, these Ultimate Crispy Potato Wedges are in my weekly rotation for a reason!
In this recipe, we are going to boil our potatoes in salty water with baking soda! This both seasons the potatoes as they boil as well as breaks down that starchy goodness within our potatoes. This wet starchy coating will turn to a crispy crust when baked.
They are so damn delicious, and ridiculously easy to make. They’re versatile too because you can toss them in whatever seasoning you want. Here’s some inspiration to get you started:
Seasonings:
- Salt + Pepper + Onion Salt: This is my go-to. It’s simple and classic, and you can find my measurements in the recipe below
- Cajun Spice: Looking for a little kick with your potato wedges? Toss them in smoked paprika, salt and pepper, garlic and onion powder, cayenne pepper, and oregano!
- Italian Medley: Toss your potato wedges in a combination of salt, garlic powder, dried basil, and dried oregano for some Italian zip.
As you can see, the seasoning possibilities are endless! But it is important to note that I would not recommend using fresh ingredients to season your potatoes (like fresh herbs, minced garlic, etc.) Because these babies are going to be baking at high temperatures for a long time, any fresh seasonings will just burn!
Ingredients
2 lb yukon gold potatoes, or potatoes of choice
3 tbsp vegetable oil
2 tbsp sea salt, plus 1 tsp
2 tsp baking soda
1 tsp onion salt
1/2 tsp black pepper
Optional: fresh chives for garnish
Directions:
- Fill a large pot about 3/4 full with water and bring to a boil. While the water is heating, add two tablespoons of salt and baking soda.
- Prepare potatoes by slicing into wedges. Add to the boiling water and boil for about 20 minutes, or until fork tender. While potatoes are boiling, preheat the oven to 425 Fahrenheit.
- Strain potatoes and season. Toss them in vegetable oil, one teaspoon of sea salt, onion salt, and black pepper until evenly seasoned.
- Layer potatoes on a baking sheet in a single layer (you may need two!). Bake for 45-50 minutes, flipping halfway through.
- Remove from the oven and enjoy the Ultimate Crispy Potato Wedges!
Ultimate Crispy Potato Wedges
These Ultimate Crispy Potato Wedges are in my weekly rotation for a reason! They're the perfect starchy side to your weeknight dinner!
Ingredients
- 2 lb yukon gold potatoes, or potatoes of choice
- 3 tbsp vegetable oil
- 2 tbsp sea salt, plus 1 tsp
- 2 tsp baking soda
- 1 tsp onion salt
- 1/2 tsp black pepper
- Optional: fresh chives for garnish
Instructions
- Fill a large pot about 3/4 full with water and bring to a boil. While the water is heating, add two tablespoons of salt and baking soda.
- Prepare potatoes by slicing into wedges. Add to the boiling water and boil for about 20 minutes, or until fork tender. While potatoes are boiling, preheat the oven to 425 Fahrenheit.
- Strain potatoes and season. Toss them in vegetable oil, one teaspoon of sea salt, onion salt, and black pepper until evenly seasoned.
- Layer potatoes on a baking sheet in a single layer (you may need two!). Bake for 45-50 minutes, flipping halfway through.
- Remove from the oven and enjoy the Ultimate Crispy Potato Wedges!
Notes
Use whatever seasoning you choose! I only recommend not using fresh seasonings like garlic, fresh herbs, etc because they will just burn in the long baking time!
The baking soda helps break down the starch in the potatoes, leaving a starchy slush around the wedges. This slush is perfect for creating the crispy edges on these babies!
I find that dark baking sheets create the crispiest results, but use whatever baking sheet you have on hand.
Nutrition Information
Yield 8 Serving Size 1 cupAmount Per Serving Calories 144Total Fat 5gSaturated Fat 1gSodium 710mgCarbohydrates 7g
Nutrition information isn't always accurate
