American-style potato wedges
A quick and reliable way to bake crispy potatoes with a soft, fluffy center. The idea comes from diner wedges, yet the homemade version is more fragrant and more golden. Choose good potatoes, use enough oil to coat them and a seasoning blend you like. The oven builds a thin crust and keeps the inside tender, which makes these wedges a natural side for steak, chicken or fish and an easy standalone dinner with a bowl of dip.
Ingredients:
- 8 to 10 small potatoes
- 8 tbsp oil
- seasoning blend for potato wedges
- salt to taste if your seasoning is unsalted
Recipe steps:
- Scrub the potatoes well and cut them into even wedges.
- Heat the oven to 200 °C or 400 °F.
- Toss the wedges in a bowl with the oil and your seasoning.
- Line a baking sheet if you like easier cleanup and spread the wedges in a single layer with space between them.
- Bake for 20 to 30 minutes until the potatoes are tender and the edges are browned. Turn the wedges once halfway through.
How to make them extra crisp:
Clean the skins thoroughly because the skin adds flavor and color. Cut the wedges the same size so they bake evenly. For a crunchier finish soak the cut wedges in cold water for a few minutes and dry them very well with a towel. A dry surface is the key. Preheat the baking sheet as the oven heats and lay the seasoned wedges on the hot tray so the bottoms set right away. Give the wedges room so they do not steam. Convection strengthens the crust and a short finish on a higher rack deepens the color.
Variations and ideas:
The spice mix is where you can play. A classic blend is sweet paprika, garlic, onion, black pepper and a pinch of herbs. Smoked paprika adds a gentle smoky line. A Mediterranean path uses thyme and rosemary. A mild heat comes from chili. A spoon of grated Parmesan sprinkled on near the end bakes into a thin cheesy crust. For a meatless plate bake the wedges with onion slices and small zucchini pieces on the same tray. A teaspoon of cornstarch mixed with the oil and spices makes a light coating and boosts the crunch.
Serving and pairings:
Serve with garlic dip, herbed yogurt or sour cream with lemon. Grilled meat likes a simple salad of leaves and cucumber. In autumn a quick roasted pepper salsa is a bright partner. As a main dish finish the tray with a handful of chopped herbs and a few thin strips of spring onion. With burgers these wedges are a lighter swap for fries and the seasoning keeps their own character.
Storage and reheating:
Let leftovers cool on the tray, then move them to a box. They keep in the fridge until the next day. Dry heat brings back the crust. A few minutes in the oven or in an air fryer is enough. The microwave is fast yet softens the crust, so the oven is the better choice. For company you can parbake the wedges to a pale color and finish them just before serving so they reach the table hot and crisp.
