Crispy on the outside and fluffy on the inside, these Crispy Oven-Baked Potato Wedges (Pub Style) embody everything we adore about comfort food. Perfectly seasoned, they’re a hearty side dish that complements anything from grilled chicken to your favorite burger. What sets these potato wedges apart is their delightful crunch, reminding you of the cozy charm of your favorite pub fare right at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

I first discovered this recipe when I craved something savory and satisfying without the fuss of deep-frying. The beauty of these potato wedges is how simple they are to make, utilizing straightforward ingredients that are easy to find in your pantry. You only need a little time and love to whip up a batch – it’s a fun activity to share with family or friends. So grab those russet potatoes and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 80 minutes, these wedges require only 20 minutes of prep time, making them a fantastic choice for busy nights or impromptu gatherings.
Irresistible Flavor: The blend of garlic and onion powders provides a zesty kick, balancing beautifully with the creaminess of the potatoes.
Eye-Catching Appeal: Golden and crispy, these wedges are perfect for sharing and look great on any table.
Flexible Serving: A perfect appetizer, snack, or side dish, they’re great for parties, game nights, or cozy family dinners.
Diet-Friendly Options: Naturally gluten-free, you can easily adapt these wedges to fit various dietary needs.

Ingredients You’ll Need

2 pounds russet potatoes: Best for their sturdy texture, they create the ideal crispy exterior. Choose small to medium-sized potatoes for uniformity; larger ones can lead to uneven cooking.
3 tablespoons olive oil: This helps achieve that golden crispiness. Feel free to substitute with vegetable oil if preferred.
2 teaspoons garlic powder: Adds a savory depth that complements the potatoes.
2 teaspoons onion powder: Balances the flavors and enhances the aroma.
1 teaspoon fine sea salt: Essential for bringing out the natural flavors of the potatoes.
Freshly ground black pepper: Use it generously for a little kick.
2 tablespoons finely chopped fresh parsley (optional): This adds a fresh touch on top. If you don’t have parsley, consider using chives or leaving it out.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat the oven: Start by preheating your oven to 400 degrees Fahrenheit. This step is crucial to get that perfect crispy finish. Line a large, rimmed baking sheet with parchment paper to make cleanup a breeze.

Prepare the potatoes: Cut each of the 2 pounds of russet potatoes in half lengthways, then in half lengthways again to create quarters. From there, slice each quarter diagonally into wedges. Aim for wedges that are about the same thickness for even cooking.

Soak the wedges: Place your sliced potatoes into a large bowl and cover them with hot water. Let them soak for about 10 minutes. Soaking helps remove excess starch, making the wedges crisper. If you’re concerned about water quality, consider using heat-treated water.

Drain and dry: Once soaked, drain the potatoes and gently pat them dry with a lint-free tea towel. This step ensures that the oil and spices adhere properly.

Season the potatoes: Arrange the potato wedges on the prepared baking sheet. Drizzle them with 3 tablespoons of olive oil and sprinkle with 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of fine sea salt, and plenty of freshly ground black pepper.

Toss and arrange: Toss the wedges gently to coat them evenly in oil and spices. When it comes to baking, it’s important that each wedge is laid out in even columns with the cut side against the pan so they can crisp up beautifully.

Bake the wedges: Pop the baking sheet in the oven and bake the wedges for about 30 minutes. After that time, carefully flip them over with a spatula. Return them to the oven to bake for an additional 25 to 30 minutes or until they’re deep golden brown and easily pierced with a fork.

Serve and enjoy: If you’re feeling fancy, sprinkle the freshly chopped parsley on top while the wedges are still hot. Serve them up as soon as they come out of the oven for the best texture and flavor.

Storing & Reheating

You can store leftover potato wedges at room temperature for about an hour if you have any left after your meal. However, for longer storage, transfer them to an airtight container and refrigerate for up to three days. Reheating in an oven at 350 degrees Fahrenheit for about 10-15 minutes will help restore their desirable crunch. If you want to keep them longer, freeze the wedges in a single layer, then transfer to a freezer-safe bag where they’ll be good for up to three months. Just know that freezing may slightly alter their texture, but quick reheating will help refresh them.

Chef’s Helpful Tips

Make sure your potatoes are all cut to a similar size; this prevents some from cooking faster than others.
Patting the potatoes dry is key for crispness. Moisture is the enemy of crunch!
Only overcrowd your baking sheet if necessary; it may result in sogginess rather than crispiness.
Don’t skip the soaking step; it really elevates the end result!
Consider adding your favorite spices, like smoked paprika or cayenne, for a unique twist.

If you love crispy potatoes, you’re bound to enjoy exploring these Crispy Oven-Baked Potato Wedges (Pub Style). The next time you’re hosting friends or simply need a scrumptious side dish, remember how easy and satisfying these delightful wedges are to prepare. Feel free to experiment with various seasonings or paired dipping sauces—the sky’s the limit!

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes are best for their texture, Yukon Golds or even sweet potatoes can also create delicious wedges. Just keep in mind that cooking times may vary slightly.

How do I achieve the perfect crunch?

The key to that crispy exterior is soaking the potatoes, drying them thoroughly, and ensuring they are spread out in a single layer on the baking sheet. Flipping them halfway through baking really helps, too.

Can I make these wedges ahead of time?

Yes! You can prepare the wedges in advance by soaking, drying, and seasoning them, then store them in the refrigerator for a few hours before baking. This way, you can save time when ready to serve.

What dipping sauces go well with potato wedges?

Ketchup is a classic choice, but feel free to get creative with ranch dressing, garlic aioli, or even a spicy sriracha mayo for an extra kick!

More Main Dishes Recipes

Crispy Baked Fish & Chips with Tartar Sauce

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Peter
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Sides
Method: Baking
Cuisine: American

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Description

These crispy oven-baked potato wedges are packed with flavor and easy to prepare, making them an ideal choice for a quick snack or a delicious side dish. With key ingredients like russet potatoes, olive oil, and garlic powder, they are sure to be a favorite for anyone seeking homemade comfort food.

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean (i didn’t peel mine)
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat your oven to 400°F and prepare a large, rimmed baking sheet with parchment paper for easy cleaning.
Cut each potato in half lengthwise, then quarter them, and cut each quarter diagonally to make wedges; aim for uniform thickness.
Soak the potato wedges in a large bowl of hot water for 10 minutes to help them crisp up during baking.
Drain the potatoes and pat them dry with a lint-free tea towel. Place the wedges on the prepared baking sheet and drizzle with olive oil.
Sprinkle garlic powder, onion powder, salt, and black pepper over the wedges, then toss to ensure even coating of oil and spices.
Arrange the wedges in a single layer with the cut sides down on the baking sheet.
Bake for 30 minutes; flip the wedges using a spatula and arrange them in an even layer before returning to the oven.
Continue baking until the wedges are golden and crisp, about 25 to 30 more minutes, checking for doneness as needed.
Sprinkle with freshly chopped parsley if desired, and serve hot.

Notes

Ensure the potato wedges are of similar size for even cooking.
Using parchment paper will help with cleanup and prevent sticking.
Feel free to experiment with spices for different flavors.