Crispy on the outside with a fluffy interior, these Crispy Oven-Baked Potato Wedges (Pub Style) have become a go-to comfort food for me. I first discovered this simple yet satisfying recipe during a movie night with friends, and let’s just say, they were an instant hit. Ditching the deep-fryer for the oven not only cuts down on grease but also brings a delightful crunch that rivals any restaurant! Whether you’re craving a snack or looking for the perfect side dish for burgers, these wedges are sure to please.

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)

Crispy Oven-Baked Potato Wedges (Pub Style)

What truly sets them apart is the blend of garlic and onion powder, which infuses each bite with flavor. Now, every time I make them, the aroma fills my kitchen, beckoning family and friends to gather around. Plus, the easy preparation makes them a breeze to whip up, so you can spend more time enjoying the good company around the table. Trust me when I say, once you try these wedges, you won’t want to go back to store-bought versions!

Why You’ll Love This Recipe

Simple & Quick: With only 20 minutes of prep and 80 minutes to cook, these wedges fit perfectly into your schedule.
Irresistible Flavor: Each bite is crispy on the outside and fluffy on the inside, accented by savory garlic and onion notes.
Eye-Catching Appeal: Golden-brown wedges are not only delicious but also beautiful on any plate.
Flexible Serving: Perfect as a snack while watching a movie or paired with your favorite dip at a party.
Diet-Friendly Options: Naturally gluten-free and can easily be made vegan.

Ingredients You’ll Need

2 pounds russet potatoes: These hearty potatoes are ideal for baking due to their high starch content, which helps achieve that crispy texture.
3 tablespoons olive oil: Adds richness and helps create a golden, crispy crust. Substitute with canola oil if you prefer.
2 teaspoons garlic powder: For a savory depth of flavor that complements the potatoes perfectly.
2 teaspoons onion powder: Enhances the overall taste—a must-have for any good potato wedge recipe.
1 teaspoon fine sea salt: Essential for flavoring the potatoes; use kosher salt if that’s what you have on hand.
Freshly ground black pepper: Just the right amount of spice to elevate the dish; feel free to use white pepper for a different twist.
2 tablespoons finely chopped fresh parsley (optional): A vibrant finishing touch that adds a pop of color and freshness.

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

Preheat: Begin by preheating your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up—trust me, you’ll appreciate this later!

Cut Potatoes: Take your scrubbed russet potatoes and cut each one in half lengthwise. Then, cut again into quarters, and finally, slice each quarter diagonally to form wedges. Aim for even thickness to ensure consistent cooking.

Soak Potatoes: Now, place those cut potatoes into a large bowl and cover them with hot tap water. Soaking for about 10 minutes helps remove excess starch, leading to extra crispiness.

Drain and Dry: Once soaked, drain the potatoes and use a lint-free tea towel to pat them dry lightly. It’s essential to remove moisture so that the wedges can crisp up nicely in the oven.

Season: On your prepared baking sheet, spread out the potato wedges and drizzle with 3 tablespoons of olive oil. Sprinkle the garlic powder, onion powder, sea salt, and a generous amount of black pepper on top. Toss gently to coat evenly.

Arrange: Ensure the wedges are in a single layer, with their cut sides down against the sheet. If you can’t fit them all on one pan, split them into two to ensure even cooking.

First Bake: Bake the wedges in the preheated oven for about 30 minutes. After this time, they should start to soften and just begin to brown around the edges.

Flip: Carefully flip the wedges over using a spatula—this helps them brown and crisp uniformly. Return the pan(s) to the oven.

Finish Bake: Continue baking for an additional 25 to 30 minutes. The wedges should emerge beautifully golden and crisp, easily pierced with a fork. Check on them periodically; the ones on the outer edges may cook faster and could be removed first.

Garnish: If you like, sprinkle chopped fresh parsley over the hot wedges just before serving for a lovely touch.

Storing & Reheating

Store leftover potato wedges in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to a week. When freezing, place them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. To reheat, spread them on a baking sheet and heat in a 400-degree Fahrenheit oven for about 10-15 minutes, or until crispy again. Note that the texture may become slightly less crunchy after freezing, but a quick reheating will revive some of that crispiness.

Chef’s Helpful Tips

Avoid soggy wedges by making sure they are completely dry after soaking and before seasoning.
For more flavor, consider adding your favorite seasonings, like smoked paprika or Italian herbs.
If you prefer a thicker cut, increase baking time slightly while monitoring the doneness.
For a spicier kick, add a pinch of cayenne pepper or sprinkle some red pepper flakes before baking.
Feel free to experiment with dipping sauces—ranch, garlic aioli, or ketchup are all fantastic choices!

These Crispy Oven-Baked Potato Wedges (Pub Style) are where comfort food and wholesome ingredients meet. They’re not only easy to prepare, but they’ll also whisk your taste buds on a savory adventure. With their satisfying crunch and zesty flavor, you’ll find yourself reaching for seconds—or thirds! So, roll up your sleeves and give this delightful recipe a try. You might just find it becomes a staple in your home cooking repertoire.

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes yield the best crispiness, you can use Yukon Gold or even sweet potatoes. Just keep in mind that different types may need slight adjustments in cooking time or oil quantities.

How do I make these wedges extra crispy?

To achieve maximum crispiness, ensure the soaked and dried wedges are evenly coated with oil and spaced apart on the baking sheet. Also, flipping them halfway through baking is key for even browning.

Can I season these wedges differently?

Definitely! Feel free to customize your seasoning based on your preferences. Options like chili powder, Italian seasoning, or even cheese powder can create different flavor profiles, turning this recipe into your own signature dish.

What sauces pair well with baked potato wedges?

There are so many delicious options! Classic choices include ketchup, ranch dressing, or garlic aioli. For something different, try serving them with homemade spicy mayo or a tangy barbecue sauce. Enjoy experimenting!

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Danae
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

These crispy oven-baked potato wedges are a delicious and easy side dish. With simple ingredients like russet potatoes and aromatic spices, they’re perfect for any occasion. Enjoy the irresistible crunch and flavor in every bite!

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°F and prepare a large rimmed baking sheet with parchment paper.
Cut each potato in half lengthwise, then into quarters, and finally into wedges, aiming for a uniform size.
Soak the wedges in hot water for 10 minutes to help achieve crispiness, then drain and dry.
Arrange the potato wedges on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, onion powder, salt, and pepper.
Evenly coat the wedges and place them cut-side down on the baking sheet.
Bake for 30 minutes, then flip and return to the oven for an additional 25-30 minutes until golden and crisp.
Once done, sprinkle with fresh parsley if desired and serve hot.

Notes

For best results, ensure potato wedges are all similar in size for even cooking.
Keep an eye on the wedges towards the end of baking, as cooking time may vary based on thickness.
Soaking the potatoes can enhance crispiness, so don’t skip this step.