I tested these crispy potato wedges a few times. First, the heat was too high so they were more burnt than crispy. Second, they didn’t burn, but they were a bit soggy. But this time, it is just right. And of course, I am going to share all my tips for achieving these perfect babies.
One of my biggest tips to crispy delicious potatoes is to try to get all the excess liquid out of the potatoes before seasoning them. This will ensure the potatoes cook nice and even. If you skip this step, you are likely to end up with soggy potatoes. It’s the same thing with making fries in the oven. Try to get as much of the liquid out of the potatoes before seasoning then cooking them. In this case, you end up with crispy, light and delicious fries.
Now one trick that seems redundant but is very important is spacing. If you don’t have a large enough baking sheet to cook all of your potato wedges at once, divide them up into two. This way, you have enough space to spread the potatoes out and make sure each potato is touching the bottom of the sheet pan. If you crowd the potatoes, they will not cook evenly. You will end up with some of the potatoes crispy, and some undercooked. So space them out so you can achieve crispy and light potato wedges.
Oven Roasted Crispy Potato Wedges
One question I get all the time about roasting potatoes is if you should roast them with or without the skin. There is nothing technical about it. It’s all about preference. If you like the skin, keep it on, if you don’t, peel it off. But, you should know that leaving the skin on adds a lot of nutritional value to the dish. The skin not only helps the potatoes retain more of its natural nutrients. But, the skin of the potato is a great source of fiber, vitamins, and minerals.
Try serving these with our Avocado Dressing.Print
Homestyle potato wedges oven roasted with warm spices to a crispy perfection.
5-6 medium Russet potatoes
4 tbsp. melted grass-fed ghee
1 tsp. smoked paprika
1/4 tsp. garlic powder
1 tsp. sea salt
Preheat the oven to 375˚F. Line a large baking sheet with parchment paper and set aside (use two baking sheets if you don’t have a large one).
Begin by thoroughly washing and scrubbing the potatoes then cut them into eighths (*see notes). Now, Transfer potato wedges to a couple sheets of thick paper towels and use another two sheets of paper towel to pat off any excess liquid from the potatoes. In a large mixing bowl, stir together ghee, paprika, and garlic and add the potatoes to the mixture. Toss the potatoes to coat and season with sea salt.
Now, transfer the potatoes to the prepared baking sheet(s). Roast for 40-45 minutes, flipping once. Allow the potatoes to cool a bit and serve warm with an avocado dressing or ketchup.
* You can certainly peel the potatoes then transfer them to a bowl of cold water while you cut them into eighths. This way, the potatoes will not turn color. Then, proceed to the next steps.