Crispy Savory Seasoned Potato Wedges Recipe
Crispy Savory Seasoned Potato Wedges Recipe
5 minute read with 45 minute recipe that's well worth it!
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It's hard to know what dimension of my crispy seasoned potato wedges is the most delicious!
I am going to walk you through how to make restaurant worthy seasoned potato wedges to serve for game day, dinner and snacking!
You'll want to pair these with creamy dipping sauces too. Here are some sauces to try.
French Fry Sauce Recipes
Classic Fry Sauce | combine 1 part mayonnaise with one part ketchup
Honey Mustard Dipping Sauce | combine 1 part Dijon mustard with 1 part honey and 1 part mayonnaise
Creamy BBQ Sauce | combine 1 part bbq sauce with 1 part mayonnaise
Include classic ketchup and ranch salad dressing too in your spread!
More Savory Recipes to Try
Loaded Bacon Cheddar Twice Baked Potato Bites Recipe
Roasted Garlic and Herbed Cheese Mashed Potatoes Recipe
How To Roast a Garlic Bulb in the Oven
Tricks to Crispy Oven Baked Potatoes
I have tried every method of oven baked potatoes through my years of cooking.
I love the idea of turning a run of the mill russet into a delicious and savory treat. Here are some of the methods I use to create great tasting oven baked potato recipes.
- If purchasing potatoes individually, as opposed to bagged potatoes, choose similar sized potatoes.
- Try to cut potatoes very uniformly for whatever type of recipe - wedges, shoestring, beefsteak fries, etc.
- After cutting fries or wedges, place in a large mixing bowl full of lightly salted water. This allows the potatoes to absorb some of the water and steam while baking in the oven.
- Do not cut corners and drizzle oil and seasoning on potatoes. Instead, mix thoroughly in a large bowl then place on your baking sheet or dish.
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What Type of Potato Should I Use for Different Recipes?
My crispy potato wedges recipe calls for a classic tuber option, the russet potato.
This starchy version is ubiquitous in the market and very affordable making it a great option for lots of potato recipes.
Here's a short breakdown of tuber types for reference.
Starchy Potatoes
Varieties: Russet, yams
Characteristics: beautiful when mashed and whipped, break down when boiled
Uses: great for baking, roasting, mashing, double-baking, frying
Waxy Potatoes
Varieties: red, fingerlings
Characteristics: dense, hold their shape when boiled
Uses: roasting, boiling, frying, smashed/baked
All Purpose Potatoes
Varieties: Yukon Gold, white, yellow
Characteristics: blend of starchy and waxy, medium density
Uses: great for roasting, smashing, mashing
How To Shop for and Select Potatoes
Shopping for potatoes at the grocery store is easy to do! Unlike other produce, potatoes show you who they are at a glance.
Choose potatoes with the following features.
- Limited 'eye' or indents
- Full skin, not shriveled
- No sprouting or the little green or white 'spikes' that indicate over exposure to light.
- No green spots
How Should I Store Potatoes?
Store potatoes in a cool, dark location in your kitchen, pantry, storage room or even garage.
Don't refrigerate potatoes as storing them at temperatures below 40 degrees F can increase the amount of sugar they contain.
More sugar in potatoes results in producing higher levels of a chemical called acrylamide when the potatoes are baked, fried or roasted at high temperatures.
If potatoes sprout or show green patches, compost them and don't cook them.
Sprouted or green on potatoes indicates the presence of solanine and chaconine, two natural toxins that in certain amounts can make a person ill.
Finally, plan to use stored potatoes within a couple of months of purchase checking for shriveling, sprouting and green patches to ensure food quality and safety.
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