I always had difficulty making breakfast potatoes crispy. Not that I eat that much fried foods, however, sometimes just to challenge yourself, you just want to see if you can really make a thing that you have in mind. One day it was crispy potato wedges.

And here is how to make the most perfect crispy potato wedges ever!

What Kind Of Potatoes Are Best For Roasting?

Waxy Potatoes are best such as red and yukon I feel work best. You can also use russet potatoes which have a more fluffy center while yukon and reds have a more creamy center.

How To Make The Perfect Crispy Potato Wedges

1). Parboil

In order to have a good balance of soft on the inside and crispy on the outside, you will need to parboil the potatoes for about 8-10 minutes, or when you notice that the potatoes are a bit soft on the outside but still firm on the inside. Otherwise, if you directly roast raw potato wedges, they may turn out too dry.

What’s the secret to perfect crispy potatoes?

Baking Soda.

2). Add Baking Soda For The Perfect Crisp

Baking Soda helps to break down the potato pectin and draws the starch to the surface, thus resulting in better browning and a more crispy potato. Add the baking soda to the boiling water during the cooking process.

Tips For Crispy Potatoes

• Cut potatoes into larger chunks. This allows for the contrast between the interior of the potato and the exterior of the potato to be more even. You can use the recipe image for reference.
• You can experiment with different seasonings using what you already have in the pantry, or to create a version that is what you would like for the moment.

Dip and Dressing Ideas for Potato Wedges

• Try this Garlic Aioli Dip
• Make a Refreshing Yogurt Dill Dip
• Add more oil and make a dressing from this Healthy Pesto Recipe
• Sometimes I like potatoes with balsamic vinegar
• Make up a vinegarette

Tools For The Job:

Yield: 4-5

Crispy Potato Wedges

Print

Crispy potato wedges that are oven baked and come out perfect each time.

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 8 minutes

Total Time: 58 minutes

Ingredients

• 2 lbs of Yukon Potatoes
• 1/4 tsp baking soda
• 2 sprigs of rosemary
• 2 tbsp olive oil
• fresh parsley leaves, minced

Instructions

1. Cut potatoes into about 1.5 inch chunks
2. In a pot of water, add baking soda, bring to boil and add potatoes.
3. Boil for about 8 minutes or until potatoes are soft on the outside but still firm on the inside
4. Make The Rosemary Oil: While potatoes boil, heat oil in a pan with rosemary and allow to simmer for a few minutes (infusing the flavor into the oil.) Add whatever spices and herbs you wish here.
5. Drain potatoes and toss potatoes around in a bowl in order to fluff the outsides of the potatoes and create a rough texture (this will help create the crispy outside crust)
6. Strain the rosemary oil and add it to potatoes and toss. Add desired salt and pepper
7. Pop in oven in a baking sheet at 450F for about 20 minutes. After about 20 mins use a spatula or tongs and turn the potatoes so they can brown evenly in the oven. Bake for another 20 minutes or so.
8. Top fresh minced parsley leaves, salt, pepper, and fresh rosemary

Notes

• Other ideas: top with fresh minced garlic, extra fresh pounded rosemary, favorite cajun or cayenne pepper, smoked paprika, etc. Or try some of the dipping sauces mentioned in the post.
• Use a healthier olive oil, avocado oil, or favorite butter or ghee (not the inflammatory vegetable oils commonly found in stores if possible).
• To avoid frying herbs in oils, you can use a slow infusion method whereby you allow the fresh herbs to naturally infuse into the oil over time.

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 82mgCarbohydrates: 39gFiber: 4gSugar: 2gProtein: 5g