Crispy oven-baked potato wedges are the perfect comfort food. They boast a golden exterior that offers a delightful crunch, while the inside remains fluffy and soft. These wedges pack a punch of flavor thanks to garlic and onion powders, making them a standout side dish that’s both satisfying and easy to prepare. If you’ve ever craved the indulgence of restaurant-style fries without the guilt, this recipe is your answer!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

I first stumbled upon the idea of making Crispy Oven-Baked Potato Wedges (Pub Style) during a cozy movie night at home. With friends gathered around and cold drinks in hand, I wanted something simple yet utterly delicious to share. The aroma wafting from the oven as these crispy delights bake reminded me of my favorite pub, generating that warm feeling of nostalgia. Everyone dove into the piles of wedges, and their crispy edges were met with enthusiastic applause. It’s amazing how something so simple can create such joy, isn’t it?

Why You’ll Love This Recipe

Simple & Quick: It takes just 20 minutes of prep time and 80 minutes of bake time, leaving you with less hands-on work.
Irresistible Flavor: Garlic and onion powder create a savory blend that makes these wedges truly addictive.
Eye-Catching Appeal: Golden and crispy, they’re perfectly crisped and look fantastic on any plate.
Flexible Serving: Perfect for gatherings, movie nights, or as a delicious snack at home; they cater to almost any occasion.
Diet-Friendly Options: Naturally gluten-free and can easily be adapted to fit vegan diets.

Ingredients You’ll Need

2 pounds russet potatoes: Choose russet potatoes for their starchy texture, which helps achieve that fluffy interior.
3 tablespoons olive oil: This not only adds flavor but also ensures crispy edges while cooking. You can substitute with avocado oil for a different taste.
2 teaspoons garlic powder: Adds a wonderful aroma and flavor. Feel free to use fresh minced garlic for a more robust taste.
2 teaspoons onion powder: Balances the flavor with a mild sweetness; can be omitted if you prefer a lighter taste.
1 teaspoon fine sea salt: Essential for amplifying the flavors; kosher salt works too if that’s what you have on hand.
Freshly ground black pepper: Add as much as you like for a little kick!
2 tablespoons finely chopped fresh parsley (optional): This is a lovely garnish that enhances both flavor and presentation.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat the Oven: Begin by preheating your oven to 400 degrees Fahrenheit. While it heats up, line a large, rimmed baking sheet with parchment paper, making cleanup a breeze.

Slice the Potatoes: Take your scrubbed russet potatoes and cut each one in half lengthwise. Next, slice each half into quarters, then cut diagonally for wedges—you should end up with eight wedges per potato. Aim for uniform thickness for even cooking!

Soak the Potatoes: Place the potato wedges into a large bowl. Cover them with hot water and let them soak for about 10 minutes. Soaking removes excess starch, which is essential for that extra crispiness.

Drain and Dry: Once your potatoes have soaked, drain them and gently pat the wedges dry using a lint-free tea towel. Removing moisture is key to achieving that desirable crunch.

Season and Oil: Spread the dried potato wedges on your prepared baking sheet, then drizzle with 3 tablespoons of olive oil. Sprinkle on the garlic powder, onion powder, salt, and freshly ground black pepper. Toss well, ensuring each wedge is fully coated.

Arrange for Baking: Lay the seasoned wedges in an even layer on the baking sheet, cut sides down. If your pan is too small, don’t hesitate to use two pans to ensure they bake evenly.

Bake and Flip: Bake in the preheated oven for about 30 minutes. At this point, use a spatula to flip the wedges over gently—this allows them to crisp on the other side.

Finishing Touches: Continue baking for another 25 to 30 minutes, or until they are deeply golden and easily pierced with a fork. Keep an eye on the ones around the edges as they may finish first.

Garnish and Serve: Once baked, toss with fresh parsley if desired and serve them hot! These wedges are best enjoyed immediately, while they are still crispy and warm.

Storing & Reheating

If you have any leftovers (which is rare!), allow them to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to 2 hours or in the refrigerator for about 3 days. If you opt to freeze them, use a zip-top freezer bag and they can keep for about 3 months. When you’re ready to enjoy them again, simply reheat in a preheated oven at 350°F for 10-15 minutes, or until crisp. Note that the texture may soften slightly upon refrigeration, but a quick oven crisping will help revive that crunch!

Chef’s Helpful Tips

To avoid sogginess, ensure your potato wedges are not overcrowded on the baking sheet.
For extra flavor, try adding your favorite herbs or spices to the seasoning mix—paprika or cayenne can add a lovely kick!
Flipping your wedges halfway through helps achieve even cooking and maximum crispiness.
For a twist, serve with a variety of dipping sauces like aioli, ketchup, or even a spicy sriracha mayo.
Soaking the potatoes is a crucial step; don’t skip it if you want that ideal texture!

The beauty of these crispy oven-baked potato wedges is that they’re versatile. They can easily be adapted to fit seasonal flavors or paired with various dips to please any palate. What makes them special, however, is that they embody comfort food in its simplest form—perfectly crispy on the outside and fluffy on the inside.

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes work best due to their starchiness, you can use Yukon Gold or sweet potatoes for a different flavor and texture. Just adjust your cooking time since they may bake differently.

How do I store leftover potato wedges?

Allow the wedges to cool completely, then store them in an airtight container. They last up to 3 days in the fridge or can be frozen for up to 3 months—just remember to reheat them in the oven for the best texture!

Can I prep these wedges ahead of time?

Yes! You can slice and soak the potatoes ahead of time, then pat them dry and season them right before baking. This makes for an easy, stress-free cooking experience when you’re ready to serve.

What dipping sauces pair well with these wedges?

The options are endless! Classic ketchup, spicy mayo, ranch dressing, or even a tangy BBQ sauce all make fantastic companions to these crispy delights. Experiment to find your favorite combination!

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Julia
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

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Description

Savor the irresistible flavor of Crispy Oven-Baked Potato Wedges. This easy recipe features russet potatoes seasoned with garlic and onion, baked to perfection, making them a delightful addition to any meal or a crispy snack for your gatherings.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthways, then in half again to create quarters; slice each quarter diagonally to form wedges.
Soak the sliced potatoes in hot water for 10 minutes.
Drain and pat the potatoes dry. Spread them on the prepared baking sheet and drizzle olive oil over the top.
Sprinkle garlic powder, onion powder, salt, and pepper over the potatoes. Toss to coat evenly and arrange in columns on the pan.
Bake for 30 minutes, then flip the wedges and return them to the oven.
Continue baking until the wedges are golden and crisp, about 25 to 30 more minutes, checking for doneness.
Garnish with parsley before serving.

Notes

Ensure potatoes are cut evenly for consistent cooking.
Adjust cooking time if using two pans; rotate for even crispness.
For extra seasoning, consider adding your favorite herbs or spices.