Picture this, crispy golden-brown potato wedges, sizzling hot, straight out of the oven. Served up to you within moments of being baked. The aroma hits you and though you want to wait for it to cool, your mouth begins to water. You grab a wedge out of pure instinct and eat it right away, and it burns your mouth, but you don’t regret it, do you? It was so worth it!
This oven-fried wedges recipe has everything deep-fried wedges do and more! They’re crispy, delicious, flavourful, and low calorie. Once you try this recipe, you will never go back to boring, old regular deep-fried wedges.
This recipe for baked wedges comes together fairly quickly. It takes just 45 minutes to prep and bake. The technique used to make them can get a little tricky but with my instructions, you’ll be baking wedges like a pro in no time.
Better than Deep-fried
These wedges are amazing!
Not only do they contain significantly less oil than their deep-fried counterparts, but they are also, in my opinion way more delicious! This truly sets them apart as a healthier and tastier alternative.
Serve it Hot!
Oven-fried wedges are best served piping hot and fresh out of the oven! Yup, I said it! Plate them, sprinkle with some chopped parsley, grab a condiment of your choosing, and your good to go! Just be careful not to burn yourself.
This 3-pound recipe yields about 4-6 servings, add a side of wings and this makes the perfect weekend family dinner. Have this as a snack, an appetizer, or a side dish with your entrée.
Pot– use a large pot or a saucepan large enough to boil the potatoes.
Baking tray– use a greased nonstick metal baking tray or sheet pan to bake the fries
Slotted Spoon– use to remove the wedges from the hot water, or use a mesh ladle.
Paper Towel– I used this to dry the water from the wedges but kitchen towels work too.
Bowl– I used a metal mixing bowl to toss the wedges in seasoning but a glass or plastic bowl will work.
Type Of Main Ingredient
Yukon Gold– I used russet potatoes for this recipe but Yukon gold is less starchy and holds its shape when cook or boiled. This makes them the best potatoes to use for baking wedges.
Olive oil– If you don’t have any vegetable oil or wanna go for a healthier alternative use olive oil as a 1:1 replacer.
Cilantro– Ran out of parsley? Don’t worry, you can use cilantro instead, use it in the same amount as the parsley.
- Water– used to boil the potatoes
- Vinegar– added to the water and brought to a boil.
- Salt– added to the water, along with the vinegar.
- Potatoes– washed, scrubbed, cut into wedges, boiled, and baked.
- Parsley– chopped and use to garnish the Oven-Fried Wedges.
- Preheat to 450°F or 230°C for at least 30 minutes.
- In a large pot, over a high flame, combine the water, vinegar, and salt.
- Allow it to come to a boil, add the wedges to the water and let it boil for 8 minutes.
- Use paper towels to line 2 sheet pans. Remove the potato wedges from the hot water and gently place them on the paper towels.
- Carefully dab them to dry off the excess water from the potatoes and allow them to cool.
- In a large bowl, carefully toss the wedges with the vegetable oil and salt to evenly coat them.
- Grease the sheet pans and heat them for 5 minutes in the oven.
- After 5 minutes, remove the sheets from the oven. In a single layer, divide the potatoes wedges between the 2 sheets and bake for 20 minutes.
- Remove from the oven, flip them, and bake for an additional 10 minutes.
- The wedges are now done, add a dash of salt and parsley, then serve.
Dry the Potatoes
Once the potatoes have been boiled, removed from the water, and transferred to the paper towel liners, remove as much moisture as possible without damaging the wedges. If there is too much liquid remaining on the potatoes when they are baked, they will not become as crispy.
If you don’t want to boil your potatoes, soak them instead!
Place the wedges in a large bowl, then pour on cold water until they’re completely submerged. Leave them to soak for half an hour, drain them off and rinse with cold running water. Transfer to a paper towel, pat, and dry. This method works just as well in removing starch from the potatoes.
Place in a shallow airtight container or tightly wrap in tin foil and store it in the fridge. This will last for about 3 to 5 days. Freezing is not recommended.
These wedges are great on their own with some ketchup or as a side dish with a burger, buffalo wings, or even steak. These oven-fried wedges are so good, I’m certain that this recipe will be a big hit with the Fam, young and old!
- 6 cups water
- 2 cus white vinegar
- 1/4 cup & 1 tsp kosher salt
- 4 large unpeeled russet potatoes cut in the wedges
- 6 tbs vegetable oil
- Parsley (chopped)
- Preheat your oven to 450°F or 230°C. In a large pot, bring to a boil the water, vinegar, and salt over high heat.
- Line 2 baking trays with paper towels.
- Put the potatoes in the water and boil for 8 minutes, then gently remove them using a slotted spoon.
- Transfer the potatoes to the baking trays in a single layer, gently pat them dry with paper towels, and let them cool.
- Once cool, transfer the potatoes to a large bowl and toss gently with 2 tbs vegetable oil and 1 tsp salt.
- Use the remaining oil to evenly grease the baking sheets using 2 tablespoons on each sheet.
- Place greased sheets in the oven for 5 minutes, then remove them from the oven.
- Quickly divide the potatoes into single layers between the sheets, then bake for 20 minutes, until the underside of the wedges are browned
- Remove from the oven, turn over the wedges, and return to the oven for another 10 minutes.
- After 10 minutes, remove the wedges from the oven season with salt, and garnish with chopped parsley.
- Serve hot with ketchup.