How to make potato wedges

 Potato Wedges Recipe

The easiest, crispiest potato wedges you've ever had, baked in the oven, with a savoury seasoning on the outside and fluffy within, and the best two-ingredient sauce!

Seeking additional delectable baked potato recipes? Check out my most well-liked blogs for roasted sweet potatoes, bacon cheddar potatoes baked in foil and three ingredient oven roasted potatoes.

Potatoes that are overly wet after cutting and before baking should be avoided. I don't mean that you should look for potatoes that are dry. This makes for a crispy exterior. My "tips" below have more information on how to do that.

Simple ingredients: I've already stated the TWO ingredient sauce, but it's also quite simple to season the potatoes themselves with seasonings like salt, pepper, paprika, onion powder, and garlic powder.

I was therefore engaged in a stare-down with a bag of red potatoes as I stood inside my cupboard door. In an effort to come up with the finest preparation for them, I had been working on this intermittently throughout the previous few days. I finally realised: Why overthink things when I frequently recognise that simpler is better? For the grilled BBQ pork chops we were having for dinner, I also wanted a fantastic complimentary side.

Here’s How You Make It

Turn the oven on to preheat at 450 degrees. Then, line a rimmed baking sheet with parchment paper if you have it. 

While the oven preheats, cut the potatoes into about 8 wedges each, more if you have a very large potato. 

Pat the cut wedges with a paper towel to remove excess starch

, I grabbed the potatoes and went to work. These easy potato wedges were done in 40 minutes,

It doesn't get any simpler than two ingredients for a dipping sauce! While some people could argue that ketchup and mayo combined is the best sauce, I would argue that mayo with barbecue sauce is the way to go! For these wedges of roasted potatoes, it's the ideal sauce.

In a sizable bowl, add the oil and potato wedges; toss to coat.

Mix the spices in a separate, smaller bowl, and then sprinkle the mixture over the potatoes in the bowl.Stir to coat.

When adding the potatoes to the baking sheet with paper, make sure they are all in one layer and that no potatoes are touching or overlapping one another (if that is feasible).

After 15 minutes, remove them from the oven, turn the potatoes over, and return them to the oven for a further 15 minutes.

While the potatoes are baking, prepare the sauce by combining the mayo and barbecue sauce.

When potatoes are fork-tender on the inside and brown and crispy on the exterior, they are ready.

Serve the sauce beside the crispy potato wedges.

Ingredients

6 to 8 red potatoes, or around 2 pounds,

▢2 tablespoons oil

▢1 teaspoon salt

1 teaspoon smoked paprika, which you might, in a pinch, replace with ordinary paprika.

1.25 teaspoons of garlic powder

A half-teaspoon of onion powder

black pepper, a pinch

Spreadable Sauce

1/3 cup normal or reduced-fat mayonnaise

13 cup barbecue sauce, any favourite will do

Instructions

Oven should be heated to 450 degrees. Use paper to line a sizable baking sheet with a rim. See the note.

The potatoes should be sliced into about 8 wedges; if they are larger, cut any larger wedges in half again. The wedges should be less than 1/2 inch thick on the wide side. To remove extra starch, pat the potato wedges dry using paper towels.

Toss the potato wedges with the oil in a large basin to coat.

Combine salt, pepper, paprika, garlic powder, and onion powder in a bowl. Potato wedges should be sprinkled over and coated.

Transfer the potato wedges to the baking sheet that has been preheated. Try to keep the wedges from touching, but it's okay if some do. Lay them out in a single layer without overlapping.

For 15 minutes, bake. With a fork or tongs, remove the potato wedges from the oven and flip them over. 15 minutes more in the oven. Combine mayo and barbecue sauce while the potatoes are baking. Potatoes should have edges that are caramelised and crispy and be fork-tender. With dipping sauce, please.

Notes

Serves four as a side dish and six as an appetiser. When I make this dish and serve it with our favourite meals, my family of two adults and three children almost always finishes it!

The secret to giving the potato wedges a very crispy, faux-fried exterior is parchment paper. Don't worry if you don't have parchment paper. Your potato wedges will be excellent if you just lightly butter your baking sheet and follow the recipe!

Paper towel trick: A lot of recipes advise soaking potatoes to remove extra starch and then letting them air dry for a while after soaking. This step is not necessary in my opinion; instead, I spread out all of my wedges on paper towels and use a few extra paper towels to brush them across the cut sides of the wedges to remove any excess starch. Every time, they are really crispy and don't require any soaking or drying time!

Alternative dipping sauces: I grew up eating this barbecue-mayo dipping sauce, and everyone I've presented it to raves about it. I've tried a variety of barbecue sauce flavours, so I can't really pick a favourite. Extra sauce ketchup, ranch dressing, blue cheese dressing, fried sauce (made with mayo and ketchup in equal parts), and others are suggested.