🥔 Crispy Potato Wedges Recipe
Ingredients:
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3 large russet potatoes (or Yukon Gold for a creamier inside)
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2–3 tbsp olive oil
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1 tsp garlic powder
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1 tsp paprika (smoked or sweet)
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½ tsp onion powder
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Salt & pepper, to taste
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Optional: ½ tsp chili flakes or cayenne (for heat)
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Fresh parsley or grated Parmesan for garnish (optional)
🔪 Prep:
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Wash and scrub the potatoes (peeling is optional).
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Cut each potato into 8 wedges: halve lengthwise, then halve each half again, and so on.
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Soak in cold water for 20–30 minutes (optional, but helps crispiness).
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Drain and dry thoroughly with a towel.
🍽️ Season:
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Toss wedges in olive oil, garlic powder, paprika, onion powder, salt, and pepper until evenly coated.
🔥 Oven-Baked Method:
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper or lightly grease it.
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Arrange wedges in a single layer, skin side down if possible.
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Bake for 35–40 minutes, flipping halfway, until golden and crisp.
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Optional: Broil for 2–3 minutes at the end for extra crispiness.
💨 Air Fryer Method:
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Preheat air fryer to 400°F (200°C).
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Place wedges in a single layer (do in batches if needed).
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Air fry for 15–20 minutes, shaking halfway, until crispy and browned.
🍟 Serving Ideas:
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Serve with ketchup, ranch, garlic aioli, or spicy mayo.
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Top with cheese and scallions for loaded wedges.
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Great alongside burgers, grilled meat, or as a snack.
Let me know if you want a sweet potato version, extra spicy rub, or dipping sauce recipes!