Lookin’ for a super delish potato recipe that totally pwns? Holy hot potatoes, look no further than these oven-baked potato wedges. They’ll take you about 5ish minutes to prepare and no longer than 25 minutes to bake. That’s pretty sweet and easy, no? Especially after a long school day, nothing is simpler than tossing some potato wedges in the oven.
So, if it’s not clear already, I freaking love potatoes. In fact, I have a hefty Mr. Potato Head collection. It started in college when I made my way to Toys ‘R’ Us and bought a 48-piece Mr. Potato Head set for my college roomies and me. If it’s one thing I learned in college, it’s that Mr. Potato Head is a HUGE hit among college students. He was dressed a thousand different (inappropriate and adorable) ways during the three years he spent at UCLA. He even got Mrs. Potato Head as a gift for Valentine’s Day one year! And the lovely couple had a beautiful kid whom they named Gnocchi(he was born a foodie).
This post is getting off topic from the potato wedge recipe, but I just wanted to share my love for potatoes and the best toy in the whole wide world. I’m using this post to introduce a ***new travel page*** to my blog. Anybody who knows me knows that Gnocchi is my handsome pint-sized travel buddy, and I travel with the little bugger everywhere. Click here for my awesome travels, which I will update as much as I can. You can also access the page on the top menu bar!
Now…. back to potato wedges. You should really make these. This weekend, I’m making them for one of the best college roomies ever. She’s going to kill it at her first full MARATHON this upcoming Sunday! Gnocchi and I can’t wait to cheer her on!!
Here’s what you need for potato wedges:
Russet potatoes (they’re the best for this recipe), olive oil, salt, pepper, and a buncha herbs and spices. You can use whatever the heck you have. I used rosemary, thyme, paprika, and garlic powder. Also, adjust the rack in your oven to the lower middle level and pre-heat that oven to 425 degrees F.
I need you to get a vegetable scrubber/brush. Since we’re not peeling the potatoes, you’ll want to scrub every dang bit of the potatoes, and you need a good brush. They’re inexpensive, so please consider it 🙂 Scrub the potatoes til you feel like the water washes off very crystal clear. You’ll lift quite a lot of dirt off the potatoes.
Dry the potatoes. They just had a nice bath and need to be dried off. Use a towel.
In a huge, huge bowl….(How huge? Huge.) mix together some olive oil, crushed dried rosemary leaves, thyme, garlic powder, and paprika. Seriously, switch up the herbs and spices here if you want. I really don’t care what you choose.
Add some salt and pepper for flavor, please.
Mix it all around!
Back to the potatoes. I used about 4 large potatoes. Cut them in half lengthwise.
Here’s the fun part. Cut some wedges. To be mathematically precise, I cut on a 36 degree angle, lengthwise, from the outside of the potato to the center line where the knife hits the cutting board. Cut the next wedge, and continue until you can cut about 5 wedges from each potato half. You can cut thinner wedges, if you please.
Were those written directions too compliqué? Follow the picture. Don’t cut yourself!
So, you got yourself too big of a Russet potato? It happens. Here’s what you do: you cut it in half like this.
Then cut those halves in half lengthwise.
Then cut some “wedges” out of the halves. They’re not exactly like the other wedges, but they’ll suffice.
Dump the cut potatoes in that huge, huge bowl with oil and spices/herbs, and toss with your nice clean hands.
Now lay the wedges down on a baking sheet lined with foil. Don’t just pour the wedges on top. I want you to arrange them like this.
Okay, maybe not perfectly arranged, but I don’t want the potato wedges really touching all that much. Make sure the cut side is on the foil, because that’s where the “brownage” happens. Now toss them in the hot oven for 20-25 minutes.
Depending on your oven, things can take longer or shorter. These are the potatoes after 25 minutes. They look amazeballs. I’m ready to eat.
But not yet. Are they done? Grab a small knife, stab the potato, and check for doneness. Is your knife sliding in and out of the potatoes easily? Do they… taste done? (don’t burn your mouth!) But wait, Daisy Bun. The potatoes don’t look browned. That’s because…
You gotta toss them over with a spatula! Or tongs, whichever you prefer. Now that side is pretty dang well browned. You can toss these potatoes back in the oven for maybe another 5-10 minutes if you want more brownage. I say we’re DONE. It’s okay if one side is lighter than the other. It still tastes fine.
Mhmmmmmmm.. Are we ready to eat? Umm. No. Don’t burn yourself. They take a few minutes to really cool down.
While you wait for them to cool, though, you can sprinkle some chopped fresh herbs (cilantro, parsley, mint?) on the potatoes for some prettiness.
Oven-baked Potato Wedges in under 30 minutes
Total time: 30 minutes
Prep time: 7 minutes
Cook time: 23 minutes
Yield: about 5 servings
3 large unpeeled russet potatoes, washed and scrubbed
3 tablespoons olive oil
1 teaspoon garlic powder (substitutes: 2 garlic cloves, finely minced)
1/2 teaspoon dried rosemary, crushed into small pieces
1/2 teaspoon dried thyme
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
Optional: 1/3 cup chopped fresh herbs, such as cilantro, parsley, or mint
Adjust the rack of your oven to the lower middle level. Pre-heat oven to 425 degrees F. Line large baking sheets with aluminum foil and set aside.
In a large bowl, combine olive oil, garlic powder, crushed dried rosemary, thyme, salt, pepper, and paprika, and whisk with a fork until mixed.
Using a large knife, cut the washed scrubbed potatoes in half length-wise. Place the flat sides of the potatoes on the cutting board. To cut the first potato wedge, cut on a 36 degree angle, lengthwise, from the outside of the potato to the center line where the knife hits the cutting board. Cut the next wedge, and continue until you can cut about 5 wedges from each potato half.
Add potato wedges into large bowl with oil and herbs. Toss potato wedges with your hands until thoroughly coated with oil and seasonings. Lay the potato wedges on large baking sheets lined with foil, placing the cut side down. Place baking sheets in oven, and bake for about 25 minutes, or until tender and lightly golden brown. To test doneness, use a small paring knife or other thin knife and insert into potato wedge; knife should slide in and out easily. Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving. Release potato wedges from foil with a large spatula or tongs. Sprinkle chopped fresh herbs on potatoes and serve with ketchup or other dipping sauce.