Ultra Crispy Oven-Baked Potato Wedges are a delightful twist on a classic side dish that brings the pub experience right into your kitchen. These wedges are beautifully crispy on the outside and tender on the inside, making them the perfect accompaniment to burgers, grilled meats, or even a hearty salad. You’ll find they’re not only full of flavor but also incredibly satisfying to bite into, with a texture that’s hard to resist.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

I still remember the first time I made these at home. It was a chilly evening, and I craved something warm and comforting. I rummaged through my pantry and found some russet potatoes. A little olive oil and some spices later, I had the most delicious crispy wedges that quickly became a family favorite. This easy recipe truly shines and is a crowd-pleaser for gatherings or simply a cozy night in. I can hardly wait for you to try these Crispy Oven-Baked Potato Wedges!

Why You’ll Love This Recipe

Simple & Quick: With just 80 minutes of cooking time, these delicious wedges are easy to whip up on a weeknight.
Irresistible Flavor: The combination of garlic powder and onion powder brings these potatoes to life, making each bite flavorful.
Eye-Catching Appeal: Golden and crispy, these wedges not only taste great but are sure to impress your guests.
Flexible Serving: Perfect as a side dish, party snack, or even a late breakfast indulgence.
Diet-Friendly Options: Customize by adding herbs or spices, ensuring you cater to dietary preferences.

Ingredients You’ll Need

2 pounds russet potatoes (6 smallish or 4 medium): These starchy potatoes are perfect for getting that crispy exterior while remaining fluffy inside.
3 tablespoons olive oil: Essential for achieving that golden crisp and a good flavor base. You can substitute with avocado oil if preferred.
2 teaspoons garlic powder: Adds a wonderful, savory depth to the flavor. Fresh garlic can be used, but adjust the amount based on preference.
2 teaspoons onion powder: Works well with the garlic to enhance the overall taste profile of the wedges.
1 teaspoon fine sea salt: Essential for bringing out all the natural flavors. You can adjust to your taste or use a salt substitute.
Freshly ground black pepper: A good pinch will elevate the flavor; feel free to adjust for your preference.
2 tablespoons finely chopped fresh parsley (optional): This adds a nice pop of color and freshness, but can be omitted if desired.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat the Oven: Start by preheating your oven to 400 degrees Fahrenheit. Lining a large, rimmed baking sheet with parchment paper will make for easy clean-up and better cooking.

Cut the Potatoes: Take each potato and cut them in half lengthways, then continue cutting each half into quarters. Finally, slice the wedges diagonally to create two wedges per quarter. Aim for uniform thickness to ensure even cooking.

Soak the Potatoes: Place your freshly cut wedges into a large bowl and cover them with hot water from the tap. Allow them to soak for about 10 minutes to help remove excess starch, leading to crispier wedges.

Drain and Dry: After soaking, drain the potato wedges and gently pat them dry with a lint-free tea towel. This step is key—excess moisture will prevent your wedges from browning.

Coat with Oil and Spices: Spread the wedges out on the prepared baking pan and drizzle them with the 3 tablespoons of olive oil. Sprinkle the garlic powder, onion powder, sea salt, and a generous amount of black pepper over the top. Toss them well to ensure they’re all evenly coated.

Arrange the Wedges: Arrange the seasoned wedges in even columns across the pan, ensuring each wedge has one cut side against the pan. If you’re unable to fit them all in a single layer, you might need two pans. This ensures they crisp up nicely without overcrowding.

Initial Baking: Place the baking sheet in the preheated oven and bake for 30 minutes. At this point, they will start to get some lovely color.

Flip the Wedges: After 30 minutes, use a spatula to flip the wedges over carefully. This should be easy since they will have started to crisp up. Return the pan to the oven.

Final Baking: Continue to bake until the wedges turn a deep golden brown, which should take an additional 25 to 30 minutes. They should be easily pierced with a fork and have a delightful, crispy texture. If some wedges are done early, feel free to remove them while leaving others to finish.

Garnish and Serve: Once they’re beautifully crispy, you can sprinkle the wedges with fresh parsley for a pop of color, if you like. Serve these hot and watch them disappear!

Storing & Reheating

To store your leftover crispy wedges, place them in an airtight container at room temperature for up to two days. If you want to keep them longer, store in the refrigerator where they’ll stay fresh for about a week. For freezing, lay the cooled wedges on a baking sheet lined with parchment paper and freeze until solid, then transfer to a zip-top bag for up to 3 months. For reheating, simply pop them in a preheated oven at 400 degrees Fahrenheit for about 10-15 minutes until they crisp back up. Do keep in mind that while reheating restores some of their crispiness, they may not be as perfect as when freshly made.

Chef’s Helpful Tips

Make sure your potato wedges are well-coated with oil; this helps them crisp up in the oven.
If you have time, soak your potatoes longer for an even fluffier interior.
Rotate your baking sheets halfway through cooking for evenly baked wedges, especially if you’re using two pans.
For extra flavor, feel free to experiment with spices like paprika or Italian seasoning.
Preheating your oven thoroughly is essential for achieving that crispy texture.

Enjoying crispy, golden potato wedges at home is a simple joy that brings comfort and satisfaction. They’re easy to make, budget-friendly, and perfect for sharing. Don’t hesitate to experiment with different seasonings and dips to make them your own. Whether you’re serving them alongside a favorite burger or enjoying them as a snack, these wedges are sure to satisfy. Give them a try—your taste buds will thank you!

Recipe FAQs

Can I use other types of potatoes?

Absolutely! While russet potatoes are ideal for crispiness, you can also use Yukon Golds or even sweet potatoes for a different flavor profile. Just keep the cooking times in mind, as they may vary slightly.

What’s the best way to cut the potatoes for even cooking?

Using a sharp knife, aim for wedges that are about ½ inch thick. Uniform size helps ensure all wedges cook evenly, preventing some from being underdone while others are overcooked.

Can I make these ahead of time?

Yes, you can prepare the potato wedges and soak them in water the day before. Just store them in the fridge. When ready, drain them, pat dry, and follow the cooking instructions as normal.

What dip goes best with these potato wedges?

There are so many great options! You can’t go wrong with a homemade garlic aioli or a classic ketchup and mayo mix. If you’re feeling adventurous, try a spicy sriracha mayo or blue cheese dressing for a pub-style experience.

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Lina
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

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Description

These Crispy Oven-Baked Potato Wedges (Pub Style) are bursting with flavor and simplicity. Made with russet potatoes, infused with garlic and onion powder, they’re a delightful addition to any meal or snack.

Ingredients

Scale

2 pounds russet potatoes (6 small 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

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthways, then again to make quarters. Cut each quarter diagonally to form wedges, aiming for 8 wedges per potato that are similar in thickness.
Soak the potato wedges in hot water for 10 minutes.
Drain and pat dry the potato wedges. Place them on the prepared baking sheet and drizzle with olive oil. Sprinkle garlic powder, onion powder, salt, and black pepper on top.
Toss the wedges to ensure they are evenly coated, then arrange them in columns with the cut side down on the baking sheet.
Bake for 30 minutes, then flip the wedges and arrange them in a single layer before returning to the oven.
Continue baking until the wedges are golden and crisp, about 25 to 30 additional minutes, checking for doneness.
Optionally, sprinkle with chopped parsley before serving hot.