Potato Wedges, Crispy Style

My mission was to create the most flavor-packed potato wedges.

A while ago, after getting less than crisp potato wedges from a popular wing place, I was determined to do better – and I think I’ve succeeded. The recipe is simple. Ingredients are minimal. And the result is phenomenal. The secret is smaller russet potatoes and a hot oven AND not overcrowding your pan.

I’ve served them next to wings, steak or as an appetizer with a spicy fry sauce. There’s truly no wrong way to enjoy them.

To Make These Crispy Potato Wedges Gather:

• small russet potatoes – The smaller and more uniform the better.
• extra light olive oil – Or substitute with avocado oil.
• all-purpose seasoning salt – Kitchen-made or store-bought.For bright and herbaceous flavor and a pop of color.
• parsley (dried) – For bright and herbaceous flavor and a pop of color.
• black pepper – This adds subtle bite and flavor.
• pecorino romano (freshly grated) – Lends salty tangy flavor.

Preheat your oven to 425℉ (220℃).

Then Line a rimmed, metal baking sheet with parchment paper.

Scrub your potatoes well and pat dry before cutting into eighths.

I like to use smaller russets because I find them more manageable and, in my opinion, crisp up better.

Transfer the potato wedges to a large bowl and add 3 tablespoons extra light olive oil.

Next, measure and add in 1 tablespoon all-purpose seasoning salt. I make my own, but Lawry’s makes something similar. Then add in 3/4 teaspoon dried parsley flakes, 1/2 teaspoon ground black pepper and 1/4 cup pecorino Romano cheese.

Toss well until the potatoes are coated.

On your prepared pan, arrange the potato wedges in an even layer. Slip the pan onto the middle rack of your preheated oven and bake for 20 minutes.

After the 20 minutes, use oven mitts to remove the pan and then a spatula to carefully flip each wedge.

Look at that color!

After about 15 minutes, your potatoes should be crisp and smell standout!

Serve straight out of the oven with a sprinkle of salt (if needed), extra pecorino and minced fresh parsley, if you’re feeling fancy.

These crispy potato wedges are great fresh from the oven or at room temperature. You might want to make extras, these will go fast!

Enjoy! And if you give this Crispy Potato Wedges recipe a try, let me know! Snap a photo and tag me on twitter or instagram!