Crispy Oven-Baked Potato Wedges (Pub Style)
Ultra Crispy Baked Potato Wedges are not just your ordinary side dish; they bring all the warmth and joy you’d expect at your favorite pub. Think about it—crispy outsides that have a delightful crunch, fluffy interiors, and a sprinkle of garlic and herbs that tie everything together. These wedges are so easy to whip up at home, making them a perfect solution for those late-night snack cravings or a fun addition to family dinners.
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My first encounter with a crispy potato wedge was at a bustling pub where the aroma wafting through the air made my stomach rumble like never before. I knew right then and there that I had to recreate that delectable experience in my own kitchen. And believe me, this recipe does not disappoint. It’s budget-friendly, quick to prepare, and perfect for gatherings or a movie night at home. I genuinely believe you’ll enjoy this recipe as much as I do!
Why You’ll Love This Recipe
- Simple & Quick: Prep in just 20 minutes, then bake for ultimate crispiness.
- Irresistible Flavor: Each bite is packed with savory garlic and onion notes.
- Eye-Catching Appeal: Golden, crunchy wedges that look as good as they taste.
- Flexible Serving: Perfect as a snack, side dish, or even for breakfast-style brunch.
- Diet-Friendly Options: Easy to make gluten-free or vegan with simple swaps.
Ingredients You’ll Need
- 2 pounds russet potatoes: These starchy potatoes create the best texture for crispy wedges. Leaving the skin on adds extra flavor and nutrition; just scrub them clean.
- 3 tablespoons olive oil: This helps the spices cling to the potatoes and promotes that golden, crispy exterior. You can substitute with canola or avocado oil if needed.
- 2 teaspoons garlic powder: This enhances the savory depth of flavor without the hassle of fresh garlic.
- 2 teaspoons onion powder: It brings a subtle sweetness and more flavor complexity.
- 1 teaspoon fine sea salt: Essential for elevating all the flavors—don’t skip it!
- Freshly ground black pepper: Adds just the right amount of heat and complexity to the taste.
- 2 tablespoons finely chopped fresh parsley (optional): A fresh herb finish that adds a pop of color and freshness.
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Preheat the oven: Start by preheating your oven to 400 degrees Fahrenheit. While that heats up, line a large, rimmed baking sheet with parchment paper. This makes for easier cleanup and prevents your wedges from sticking.
Prepare the potatoes: Cut each russet potato in half lengthwise, then further cut each half into wedges by slicing diagonally. Aim for about 8 evenly sized wedges per potato; this ensures they cook at the same rate and become evenly crispy.
Soak the wedges: Place the potato wedges into a large bowl and cover them with hot water. Let them soak for about 10 minutes. This step helps to remove excess starch, which will result in crispier wedges.
Drain and dry: After soaking, drain the potatoes and carefully pat them dry using a lint-free tea towel. Ensuring they are dry allows the oil and spices to stick better, for that ultimate crunch.
Coat the wedges: Arrange the potato wedges on your prepared baking sheet and drizzle with 3 tablespoons of olive oil. Sprinkle 2 teaspoons each of garlic powder and onion powder along with 1 teaspoon of sea salt and freshly ground black pepper. Toss the wedges to coat evenly in the oil and seasonings.
Arrange and bake: Spread the seasoned potato wedges in a single layer on the baking sheet, ensuring they’re not overcrowded. Bake for about 30 minutes, then flip the wedges with a spatula. Turn them back into a single layer and pop them back into the oven.
Finish baking: Continue baking for another 25 to 30 minutes, or until they are golden-brown and easily pierced with a fork. Keep an eye on them as the fries on the edges may finish faster than the center.
Garnish and serve: If desired, sprinkle with freshly chopped parsley right before serving. These crispy wedges are best enjoyed hot out of the oven, delivering that delightful crunch with every bite.
Storing & Reheating
Once your potato wedges are cool, store them at room temperature in an airtight container for up to 2 days. For refrigeration, pop them in the fridge where they’ll last about 5 days. If you’d like to enjoy them later, freezing is an option! Wrap them tightly and freeze for up to 3 months. To reheat, simply pop them in a preheated oven at 400 degrees Fahrenheit for about 10-15 minutes, or until crisped back up. Keep in mind that reheating may alter the texture slightly, but a quick bake revives some of that crispiness!
Chef’s Helpful Tips
- Cut evenly: Ensure that your potato wedges are of equal thickness for uniform cooking and crispiness.
- Don’t overcrowd: If your baking sheet is too full, the wedges may steam instead of bake, leading to less crispiness.
- Experiment with spices: Feel free to add other spices like paprika or cayenne pepper for a kick or Italian seasoning for herbaceous flavors.
- Make ahead: You can prepare the wedges in advance, soak, and season them, then bake just before serving.
- Texture troubleshooting: If your wedges are too soft, be sure to check your oven temperature; sometimes, an oven that runs cool can affect crispiness.
With the perfect balance of crunch and warmth, Crispy Oven-Baked Potato Wedges (Pub Style) are simple to whip up and sure to please. There’s plenty of room for customization, making them a versatile dish that’s always a hit. I encourage you to try them out during your next family movie night or barbecue. You might even come up with your own variations, making them even more special.
Recipe FAQs
How can I make these potato wedges spicy?
To spice things up, try adding cayenne pepper or chili powder to the olive oil and spices when you’re coating the wedges. Adjust the amount to your heat preference.
Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes are the best for that fluffy interior and crispy exterior, other varieties like Yukon Gold or sweet potatoes can work quite well too. Just keep an eye on the baking time as they may vary slightly.
What dipping sauces go well with these wedges?
These wedges pair beautifully with a range of dips. Consider classic options like ketchup, ranch dressing, or even a spicy aioli. You can also serve them with homemade cheese sauce for a comforting treat.
Can I make these potato wedges in the air fryer?
Yes! To make them in an air fryer, follow the same prep steps but place them in the air fryer basket in a single layer. Cook at 400 degrees Fahrenheit for about 18-20 minutes, flipping halfway through until golden and crispy.
Enjoy diving into this delightful recipe, and don’t hesitate to make it your own!
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📖 Recipe Card
Crispy Oven-Baked Potato Wedges (Pub Style)
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
These Crispy Oven-Baked Potato Wedges (Pub Style) are deeply golden and packed with flavor. With simple ingredients like russet potatoes, garlic powder, and onion powder, they make a delicious side or snack. Perfect for family dinners or gatherings!
Ingredients
- 2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
- 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
Instructions
- Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
- Halve each potato lengthwise, then cut each half into quarters and finally into wedges for a total of 8 wedges per potato.
- Soak the potato wedges in hot water for 10 minutes.
- Drain and pat the wedges dry with a clean cloth. Place them on the baking sheet and drizzle with olive oil.
- Sprinkle garlic powder, onion powder, salt, and pepper over the potatoes and toss to coat evenly.
- Arrange the wedges in a single layer with the cut side down. If needed, use two pans to bake them in a single layer.
- Bake for 30 minutes, flipping the wedges halfway through.
- Continue baking until golden and crisp, about 25 to 30 more minutes, checking for doneness towards the end.
- Garnish with parsley if desired and serve hot.
Notes
Soaking the potatoes helps make them crispier.
Ensure the wedges are cut evenly for consistent cooking time.
Use additional pans if necessary to avoid overcrowding the baking sheet.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
