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Now make sure you flip them all over to get that nice even colour. You’ll be amazed how nice and golden they are on the underside already! You may need to adjust this time depending on how big or small you cut them, so be sure to keep an eye on them. If you get hot spots in your oven, you may wish to turn the tray round once during cooking to get that even bake. Make sure you turn the wedges halfway through the cooking time to ensure they cook evenly. Thoroughly wash potatoes, cut in half, and slice into wedges.
Try to cut the wedges into equal sizes so they all bake at the same rate. If you have a mixture of thick and thin wedges, the thin ones may burn while you wait for the thick wedges to bake all the way through. Peel the potatoes and cut into evenly sized wedges. Congratulations – you now have some EPIC potato wedges that you made, from scratch, without any unnecessary fuss!
Photos of Fried Potato Wedges
Time to add in the olive oil , dried oregano , garlic powder , onion powder and salt (1/2 tsp). I found these freeze quite well! I let them cool, then froze them. Then I defrosted them, sprayed with oil and baked them at 200C/390F for around 12 minutes, just to heat through and crisp up again. Too much and it actually makes them soggy.
They’ll steam instead of bake, so won’t become crispy on the edges. The smaller the wedges the faster they will cook / the larger the wedges the longer they will take to cook. The larger the surface area, the longer they will take to cook. The smaller the surface area, the quicker they will cook. This is a simple fact that is often overlooked when we’re in a rush but one that’s definitely worth bearing in mind before you start.
Steps
An added bonus of this is that you can make extra and freeze them so you can eat them later in the year. For an extra fluffy inside, parboil your potatoes for 3 to five minutes first, then rough them up a little when you drain them. Be sure they dry out completely before adding them to the pan.
When they are cool, freeze them on a baking sheet in a single layer. When frozen, place them in a freezer bag or freezer-safe, airtight container. They will be good for up to 3 months. If you are baking your wedges, line your baking sheet with non-stick aluminum foil. Your potatoes will brown without sticking to the pan and burning. Homemade Potato Wedges are perfectly seasoned, crispy on the outside, and fluffy on the inside.
How to Make Homemade Potato Wedges
Too little and the seasoning doesn’t stick on the wedges and the wedges stick to the baking tray. Once fully cooled, place in a freezer bag. I use zip locked ones but there are other type available.
Thank you for trying our recipe for potato wedges, Betty! Please let us know if you have any suggestions on how we could make it even better. We love hearing from our readers. Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again.
The salt adds flavor, and soaking removes some of the starch that can cause them to stick to the pan. It also produces a much crisper finish. Be sure to dry well after soaking, or the oil won’t coat your wedges. You can freeze your homemade potato wedges.
They’re just so versatile, cheap and generally pretty amazing. The sweet potato wedges version is also particularly epic. For extra crispy wedges, Turn up the heat to 400°F/205°C for an additional 2 to 3 minutes at the end of cooking time.
Each potato gets cut into six wedges, so starting with potatoes that are about the same size is key to getting wedges that cook evenly. Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more. Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well. Dip the potato wedges into the beaten egg, then into the flour mixture.
Slice the potatoes in half lengthwise, then cut each half into 3 long wedges. You will get 6 wedges per potato . If you’re working with particularly large russets, you can cut each wedge in half again. For the best potato wedges, slice your wedges into even-sized pieces so they will cook evenly.
Because russets are larger than other varieties, they also yield bigger, longer wedges. For me, homemade wedges are a little more on the soft side than crispy – although, they do have to have a slight crisp to the edges. Bear in mind that the smaller the wedge, the faster/more easily they will become crispy on the edges.
If you can resist eating them, go on to the next step, the freezing is quite simple. Dig out your spuds from the ridge and once dug out, leave to dry out a bit. You can do this perhaps on some cardboard on the side of the ridge or maybe on the garden table.
To do this, I place on a rack from the grill and leave near an open window, keep an odd eye on them though for flies, wasps etc. Remove from the oven and while they are still hot, season with salt to taste. Slice your wedges into even-sized pieces, so they bake evenly. Be sure to scrub the potatoes well,as potatoes are not cleaned before being stocked at the grocery store. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox.
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