Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Crunchy Seasoned Baked Potato Wedges Recipe
Crunchy Seasoned Baked Potato Wedges – Golden brown. Tremendous crunchy. Completely seasoned. Why purchase frozen ones when selfmade is so significantly better and really easy to make??
Pssst. And do you know that the energy in potato wedges is lower than half that of fries??
CRUNCHY Baked Potato Wedges!
Potato wedges are nearly as standard as fries in Australia. While you go to a pub, there’ll inevitably be wedges on the bistro menu proper alongside fries.
And there’s nearly as many types of frozen potato wedges as there are fries. Completely different flavours, totally different crunch ranges, regular potato and candy potato, further spicy – the checklist goes on and on.
I’m not going to disclaim that I’ve been identified to have a stash of frozen wedges in my freezer. They’re SUCH an important midnight snack….I can’t assist it, I simply can’t resist the comfort!
BUT as with every little thing, selfmade is so significantly better. I’ve at all times observed that the frozen ones have a slight sourness to them (I’ve additionally observed that with frozen Potato Gems / Tater Tots) – anybody else discover that??
Coating potatoes in a lightweight seasoning provides flavour and further CRUNCH!
Potato Wedges Seasoning
I take advantage of a seasoning made with simply paprika, garlic and onion powder, salt and pepper.
I’ve performed round with varied seasoning mixes, however preserve falling again to this easy mixture that I believe carefully resembles the seasoned wedges served at pubs and those you will get from the grocery store!
Easy methods to make potato wedges
Potato wedges are actually easy to make – and sooner than fries too as a result of the potato is minimize into bigger items!! Simply minimize into wedges, toss in oil and the seasoning, then bake for 35 minutes till crunchy!
Easy methods to minimize potato wedges
Reducing potato wedges is way simpler than reducing fries! Simply minimize the potato in half (step 1 under), then place the minimize aspect face down on the reducing board (step 2 under).
Then minimize that piece into 3 or 4 items, relying on the scale of your potato.
I minimize massive potatoes into 8 wedges, and small/medium potatoes into 6 items.
My methods for CRUNCHY potato wedges!
You’ll discover recipes “on the market” that swear by all types of concerned strategies for tremendous crunchy baked potato wedges, from soaking in water to dusting in semolina, to preheating oil within the oven earlier than including the wedges – like I make insanely crunchy Roast Potatoes.
I discover these come out with nice crunchy issue with out fussing with any of these fiddly strategies! And listed here are my suggestions:
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Gentle dusting of seasoning gives a coating that will get crunchy when baked
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Correct amount of oil. An excessive amount of and it really makes them soggy. Too little and the seasoning doesn’t stick on the wedges and the wedges keep on with the baking tray.
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Excessive(ish) oven helps set that crust further shortly!
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Proper potato – this recipe is fairly stable and can work with the frequent potato varieties (which are typically nice all rounders). Simply keep away from actually waxy potatoes. Australia, use: grime brushed (I take advantage of this essentially the most), white washed, pink potatoes. US: Yukon Gold, Russet.
Dipping sauces for potato wedges
One thing to dunk the wedges in is important!!!
I do know some folks like tomato sauce or ketchup. Different sauce choices I’ve seen embody BBQ sauce, yogurt, ranch, aoli (mayo + garlic), and I additionally prefer to serve this with Avocado Dipping Sauce.
However for us Aussies, we will’t go previous bitter cream and candy chilli sauce. Actually, should you order wedges at a bistro, bitter cream and candy chilli is the default serving sauces – you must ask should you DON’T need them!!
If you happen to’ve by no means tried the bitter cream/candy chilli combo, give it a go! It’s outrageously moreish – I assure you’ll find it irresistible. 😇 – Johnsat
Serve these wedges on the aspect of…
….a giant juicy beef burger! Or a chicken burger, copycat Nando’s Portuguese Chicken Burger or any of those Burgers or Sandwiches & Sliders. In any other case, not conventional however nonetheless good with Crispy Beer Battered Fish as an alternative of the chips!
Watch make it
Ingredients
- 2 lb / 1 kg potatoes , peeled (4 large ones) (Note 1)
- 3 tbsp olive oil
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder (or sub with more garlic powder)
- 1 tsp salt
- 1/2 tsp pepper
- Sour cream and
- Sweet chili sauce
- Other options: Ketchup, tomato sauce, aioli, mayo, yogurt, BBQ sauce, relish
- Avocado Dipping Sauce
Instructions
- Preheat oven to 220°C/430°F (200°C/390°F fan/convection)
- Mix the Seasoning ingredients.
- Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato). If your potato is small/medium, just cut into 6 wedges.
- Place potatoes in a large bowl, drizzle over oil and seasoning. Toss with hands.
- Spread out on tray, ensuring cut side lies flat on the tray.
- Bake for 35 to 45 minutes, turning once, or until dark golden brown and crispy.
- Serve immediately!
- Dipping sauces: Classic Aussie way is with sour cream and sweet chilli sauce. Otherwise, try tomato sauce/ketchup, BBQ sauce, yogurt, ranch, aoli.
Notes
1. Potatoes – I’ve found over the years that you can make great crunchy wedges with starchy OR all rounder, medium starch potatoes. The only ones that don’t work are really waxy potatoes, so just avoid them!
Australia – the common dirt brushed potatoes are the best. These are a great all rounder. DO NOT use desiree (the red ones) – these are waxy, suitable for potato salad.
US – Russet, Idaho and Yukon Gold are great!
UK – Maris Piper is a good all rounder which is suitable and readily available in all the supermarkets.
2. Freezing! I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again.
3. Nutrition assuming 4 servings, excluding sour cream and sweet chili.
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