Crispy & Chewy Homemade Oven-Baked Potato Wedges
Perfectly Baked, Healthy Home-Style Potato Wedges (No Frying Needed!)
There’s nothing quite like dipping a warm, freshly baked potato wedge into ketchup for a truly delightful snack! This recipe shows you how to make delicious, wholesome wedges right in your own kitchen without deep-frying. Baked to golden perfection, they boast a satisfyingly crispy exterior and a fluffy, tender interior. Ideal for kids’ snacks or as a fantastic accompaniment to your favorite beverage.
Main Ingredients
- 2 medium potatoes
- 2 Tbsp olive oil (or vegetable oil)
- 1/2 tsp salt
- Pinch of black pepper
Optional Flavor Boosters
- 2 Tbsp grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 2 Tbsp grated Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
Cooking Instructions
Step 1
Begin by thoroughly washing the potatoes. You can peel them if you prefer, or leave the skin on for extra texture and nutrients. Cut the potatoes into thick wedge shapes. Aim for uniform thickness so they cook evenly.
Step 2
Place the cut potato wedges into a mixing bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and a pinch of black pepper. Gently toss the potatoes to ensure they are evenly coated with the oil and seasonings. If you’re using optional ingredients like garlic powder or Parmesan cheese, add them now and toss again to distribute.
Step 3
Arrange the seasoned potato wedges in a single layer on your baking sheet or in your air fryer basket. Avoid overcrowding; if the wedges overlap, they won’t crisp up as well and might become soggy. You may need to cook in batches.
Step 4
Bake in an air fryer at 180°C (350°F) for 15-20 minutes, flipping them halfway through for even browning. If using a conventional oven, preheat to 200°C (400°F) and bake for 20-25 minutes, or until the wedges are golden brown and tender. Flipping them once during baking will ensure consistent results.
Step 5
Once baked to perfection, you can place the hot potato wedges on a paper towel-lined plate for a minute to absorb any excess oil. This step further enhances their crispiness.
Step 6
Lightly sprinkle the hot wedges with dried parsley for a touch of color and freshness (optional). Serve immediately with plenty of ketchup for dipping. The wonderful aroma of butter (from the oil) combined with the soft interior and crisp exterior makes these wedges incredibly delicious. Because they aren’t deep-fried, they have a wonderfully light and satisfying flavor.
Step 7
Enjoy your homemade, guilt-free potato wedges as a hearty snack or a perfect partner for a cold drink!
