Make these actually Crispy Oven Baked Potato Wedges Recipe using this tried, tested, and true method. Don’t be disappointed by baked fries again!
No Lie, CRISPY Oven Baked Potato Wedges Recipe
I’m not kidding you when I say these potato wedges actually come out crispy in the oven. I can’t begin to tell you how often I’ve been disappointed by all these methods of baked fries recipes. They always come out looking like they’d be crispy when in reality they are just sub par. Delicious, yes, but not the crispy fries I’m craving.
So why not just fry french fries? Well, to start, baked fries are far healthier for you than fried. The issue is getting a crispy baked fry that’s going to be satisfying to your cravings and that you don’t feel crazy guilty afterward.
You can find a million recipes for “crispy oven baked fries” and land on thousand that just don’t work! I’m telling you right now this method works!
The Best Recipe for Making Crispy, Crispier, Crispiest Oven Baked Potato Wedges.
To make the best baked potato wedges, you’re going to need to learn a few steps to make baked fries crispy at all.
If you were to put freshly cut potatoes with some olive oil in the oven, you’re going to get some soggy ass fries. Sorry, it’s just the truth. Below, we’re going to go over each step of making extra crispy baked fries and why they make a difference.
- Step 1 – Remove as much starch as you can.
- Step 2 – Dry the potato wedges.
- Step 3 – Coat in hot oil.
- Alternative Step 3 – Treat your potato wedges like a pizza, use a hot stone.
- Step 4 – Use high heat.
- Step 5 – Flip your potato wedges.
Step 1 – Remove as much starch as you can.
The first key in making crispy baked wedges is removing the starch before the fries go into the oven. Starch makes potatoes soft and crumbly, and we don’t want that right now. We want crispiness.
I’ve seen different methods, where you put the fries in cold, hot, or boiling water. I have found the best way to remove starch from potatoes is to throw them into a pot of hot, salted water and bring them up to a simmer. The hot, salted water does a great job of drawing out the starch, and you’ll see the water turn a hazy white with all the starch it remove.
Step 2 – Dry the potato wedges.
Moisture is the enemy when it comes to making crispy potato wedges in the oven. If your potatoes have too much moisture, like they do when you use finished cutting them, they will create steam in the oven. That moisture will prevent crispy edges from forming.
We just finished putting it in a pot of boiling water! So what do we do to get our potatoes dry?
Well actually, we are going to use the steam from our boiled potatoes to help us out. When you finish boiling the potatoes, strain out the water and leave them in the pot for 5-10 minutes, shaking up occasionally. The heat from the pot is going to evaporate that excess water, making steam, and dry up your potatoes.
On top of that, we’re gonna get a clean dish towel and pat them dry a bit before putting them on the pan.
Step 3 – Coat in hot oil.
This step is optional if you’re feeling a bit lazy, cough* me all the time.
Preheat your oven to 425ºF, and add a baking sheet with olive oil drizzled across it. When the oven comes to temperature, remove the baking sheet and toss the potatoes into the hot oil.
This step will help your fries crisp up even further because you won’t be waiting for the oil to heat up on the potato wedge. Instead, the oil is already nice and hot and starts crisping up your fries right away.
Alternative Step 3 – Treat your potato wedges like a pizza, use a hot stone.
Alternatively, you can skip the hot oil step. Instead, place a baking sheet face down in the oven while it preheats. Then all you have to do is lightly coat your potato wedges in olive oil, lay them on a second baking sheet, and then put that baking sheet directly on the baking sheet that has been heating up in the oven.
I use this method for making the bottoms of my pizzas crispy since I don’t have a hot stone. I figured it would work great for French fries too, and guess what!? It did!
Step 4 – Use a high heat.
Typically, for anything I’m roasting in the oven, I use about 425ºF to 450º. In this recipe, I preheat the oven to 425ºF. If you notice that the fries are not brown when you flip them, you may need to increase the temperature of your oven. Keep an eye on them though. They might burn earlier at a higher temperature.
Step 5 – Flip your potato wedges.
A lot of the browning comes from the heat of the sheet directly touching the potato wedges, so if you want truly crispy fries, you’re going to need to flip your fries. You can easily flip fries in the oven using a spatula, or your finger if you have heat resistant tips as I do at this point.
Let’s waste less food.
This is the perfect recipe for those leftover potatoes from that bag you got for a bargain. You can use any kind of potatoes that you like and get the same delicious crispy recipe!
Actually Crispy Oven Baked Potato Wedges with Olive Oil
- 2 tablespoon Kosher Salt ($0.06)
- 2.5 lbs potatoes ($1.50)
- 2 tablespoon olive oil ($0.30)
- Fill a 6-quart pot halfway with hot water and add salt. Set over high heat.
- In the meantime, cut your potatoes into wedges by cutting each potato lengthwise in half, then those pieces in half, and those piece in half again.*
- As you cut the potatoes, place them into the simmering water. Let them sit for 5-10 minutes.**
- Lower the heat, and pour the potatoes through a pasta strainer and place the potatoes back into the pot for about 10 minutes to let the steam dry them out a bit. Shake the pot a few times.
- Pre-heat your oven to 425ºF and place a sheet pan face down on the oven rack.
- Pat the potato wedges dry with a clean dish towel, lightly coat with olive oil, and place on a sheet pan (different from the one in the oven).***
- Bake on the middle rack for 40-50 minutes, flipping halfway through. When you flip the potatoes you can season with salt.
- Remove from oven and enjoy!