Baked Potato Wedges

Want to make your own fries but don’t want all the mess of frying? These oven baked potato wedges are the perfect solution.

Fries come in all shapes and sizes; from thin shoe-string fries to thick cut wedges. The easiest solution is to just buy some frozen fries from the grocery store and put them in the oven. The down-side of those fries are they just aren’t as fresh tasting and don’t have the same awesome crust. You end up with a ‘just ok’ mushy substitute.

If you want to up your french fry game you can either get frying or make these oven baked potato wedges. These use fresh potatoes so they’re fluffy when you bite into them. Creating your own batter also means they have a great texture and crispness. They do take a little extra work, but sometimes it’s just worth it!

Tips for Baked Potato Wedges

I found some tweaks for this recipe in J. Kenji Lopez-Alt’s The Food Lab. If you don’t have that book I’d recommend checking it out. He goes through the science behind making awesome food and it’s got a ton of recipes.

The tricks he mentions for making these fries:

• pre-cooking the potatoes
• mixing the flour with cornstarch to improve the texture

The process is pretty simple. First wash & cut the potatoes before boiling them. Then soak them in buttermilk so the dredge has something to attach itself to. Finally coat them in the flour & cornstarch and put them in the oven.

Baked Potato Wedges

Oven Baked Potato Wedges are awesome if you want fresh homemade fries without the mess of frying. Hot, fluffy, and delicious with any meal.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 3 Russet Potatoes large
• 1 1/2 Tbsp White Vinegar
• 1/2 Cup Vegetable Oil
• 1 1/2 Cups Buttermilk
• 3/4 Cup Flour
• 1/2 Cup Cornstarch
• 1 Tsp Baking Powder
• 2 Tsp Garlic Powder
• 2 Tsp Paprika
• 1/2 Tsp Cayenne Pepper
• Pepper
• Salt

Instructions

 

• Wash & cut potatoes in half the long way. Then cut into wedges about 1/2 inch thick.
• Add potatoes to pan with vinegar and water. Bring up to a boil and cook until just tender. Check with a fork (about 10 min).
• Preheat oven to 400F.
• While potatoes are cooking mix seasonings, flour, cornstarch & baking powder into a medium bowl.
• Strain cooked potatoes & put back in pan or a large bowl. Add buttermilk and gently toss to soak for 5 min.
• Add vegetable oil to a rimmed baking pan and put in oven to get hot.
• Drain potatoes & then dredge them in powder mixture to coat evenly.
• Put the potatoes in a fine strainer to shake off the extra powder. You don't want any areas to be too thickly clumped on or you may have some powdery bites.
• Place potatoes on baking pan. The hot oil will help them get a fried texture.
• Bake for 10 minutes then flip and bake until crust is golden brown (about 10-15 more minutes).
• Remove from oven & salt potatoes. Optionally you can add other spices like rosemary & oregano. Or try seasoned salt for extra flavor.

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