Crispy Potato Wedge
Crispy potato wedges with golden edges and savory garlic flavor, perfect as a snack or side dish for casual gatherings and family dinners.
Ingredients
Instructions
- Place potatoes in a large bowl; add cold water to cover and let stand for 15 minutes.
- Preheat oven to 425°F (220°C).
- Spray a cookie sheet with nonstick cooking spray and set aside.
- Drain the potatoes and dry them thoroughly using paper towels.
- Place the dried potatoes in a large bowl and sprinkle with vegetable oil, salt, and black pepper.
- Arrange the potatoes on the prepared cookie sheet.
- Bake for 20 minutes, then turn the potatoes and sprinkle with minced garlic.
- Bake for an additional 20 minutes until crispy and golden.
Tips & Substitutions
For an extra crispy texture, soak the potato wedges in cold water for at least 15 minutes to remove excess starch. You can substitute olive oil for vegetable oil for a richer flavor. Experiment with seasonings like paprika or Parmesan cheese for added taste. Ensure the potatoes are spaced out on the baking sheet to allow even cooking.
Serving Suggestions
Serve crispy potato wedges with your favorite dipping sauces, such as ketchup or aioli, for a delightful appetizer or side. They pair excellently with dishes like Sue'S Sweet And Sour Meatballs for a complete meal. Consider adding a fresh salad or coleslaw for a refreshing contrast.
Storage & Reheating
Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 400°F (200°C) for about 10 minutes to regain their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Potato Wedge contains roughly 498 calories, with 8g protein, 70g carbohydrates, and 21g fat. It is an excellent source of potassium (38% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, while Russet potatoes provide a fluffy interior and crispy exterior, you can also use Yukon Gold or sweet potatoes. Keep in mind that cooking times may vary slightly based on the type of potato used.
How can I make these wedges spicier?
To give your potato wedges a kick, add cayenne pepper or chili powder along with the salt and black pepper before baking. You can also toss them in hot sauce after baking for an extra spicy touch.
What can I do if my wedges are not crispy enough?
If your wedges aren't crispy, make sure they are thoroughly dried before adding oil, as moisture can prevent crispness. Additionally, ensure they are spaced out on the baking sheet and consider baking them longer, checking for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).