Best 16 Crispy Potato Wedges Recipes

CRISPY SWEET POTATO WEDGES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

BAKED CRISPY POTATO WEDGES

Steps:

• Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

CRISPY GRILLED POTATO WEDGES

Steps:

• Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
• Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
• Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

CRISPY BAKED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• Place the potato wedges in a saucepan with 2 quarts of cold salted water. Bring to a boil and then reduce to a simmer for approximately 5 minutes, or until a knife pierces through easily. Drain. In a large bowl, toss the wedges with olive oil. Place the BBQ spice and salt in a shallow dish and roll the wedges in it. Place the wedges on a sheet pan in single layer and roast for 15 to 20 minutes until crispy.

CRISPY POTATO WEDGES

Steps:

• Place potatoes in large bowl. Cover with cold water. Let stand for 15 minutes.
• Preheat oven to 425 degrees.
• Spray baking sheet with vegetable cooking spray.
• Drain potatoes in colander. Spread on a towel and pat dry.
• Transfer potatoes to large bowl.
• Sprinkle with rest of ingredients.
• Toss gently to combine. Arrange seasoned potatoes in a single layer on baking sheet.
• Bake potatoes for 20 minutes. Turn potatoes, cook 20 minutes longer.

CRISPY CAJUN POTATO WEDGES

Steps:

• In a shallow bowl, combine the milk, mayonnaise, dressing mix and 1/2 teaspoon Cajun seasoning. In another shallow bowl, combine cornflakes and remaining Cajun seasoning. Cut each potato into eight wedges; dip in mayonnaise mixture, then coat with crumbs. , Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 45-50 minutes or until tender and lightly browned, turning once.

CRISPY BAKED POTATO WEDGES - LOW FAT

Steps:

• Preheat oven to 400 degrees.
• Spray baking sheet with non stick cooking spray.
• Cut potatoes into wedges, and place onto baking sheet.
• Lightly spray the potato wedges with non stick spray until evenly coated.
• Sprinkle generously with sea salt and chopped rosemary.
• Bake in oven for 35-45 minutes until crisp and golden, turning occasionally.

CRISPY GRUYèRE POTATO WEDGES

Steps:

• Peel potato and grate coarse. Press potato between several thickness of paper towel to remove any excess moisture.
• In an 8-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and add half grated potato, spreading and tamping down with a spatula. Reduce heat to moderate and sprinkle Gruyère over potato. Spread remaining potato on top, tamping down with a spatula, and cook until golden brown and crisp, about 10 minutes on each side. Season potato with salt and pepper and cut into 6 wedges.

CRISPY POTATO WEDGES

Steps:

• Place potatoes in a large bowl; add cold water to cover and let stand 15 min minutes.
• Preheat oven to 425.
• Spray a nonstick baking sheet with vegetable cooking spray.
• Set aside.
• Drain potatoes in colander.
• Spread on a double layer of paper towels.
• Cover with a second layer of paper towels.
• Press down on the towels to dry potatoes.
• Transfer potatoes to a clean large bowl.
• Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on the prepared baking sheet.
• Bake potatoes for 20 minutes.
• Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning.
• Serve immediately with ketchup on the side.
• Add 1/2 teaspoon of paprika when tossing potatoes with spices.
• Bake as previously directed.>.

CRISPY FRIED POTATO WEDGES

Steps:

• Cook the potatoes with the peel on in boiling salted water to cover for about 12-14 minutes or until just fork-tender; drain cool slightly then chill for about 4 hours or up to 24 hours (or until cooled).
• Peel the potatoes if desired (I leave the skin on).
• Cut the potatoes into quarters.
• Heat oil and butter in a skillet until hot.
• Add in the onion slices; saute until the onion starts to turn golden; remove and discard onion (or you may leave the onion in).
• Add in potato wedges and fry for about 6-8 minutes or until golden on each side.
• Remove the wedges from the skillet onto paper towels then season immediately with seasoned salt (or white salt) and pepper if desired.
• Serve immediately.

CRISPY-BAKED POTATO WEDGES

Steps:

• 1. Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray.
• 2. Gently beat the egg whites and water in a shallow bowl. Combine the cornflake crumbs, flour, cheese, oregano, salt, pepper and cayenne (if using) together in a shallow bowl.
• 3. Dip the potatoes into the egg whites and then into the crumb mixture. Arrange potato wedges onto the baking sheet. Lightly spray the potato wedges with cooking spray.
• 4. Bake the potato wedges for 20 minutes and then turn and lightly spray again. Bake until the potatoes are tender and crisp - approx. 20 additional minutes.

CRISPY POTATO WEDGES WITH MUSTARD

Steps:

• Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
• In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
• Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.

CRISPY POTATO WEDGES

Steps:

• Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
• Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
• Roll potato wedges in seasoned butter.
• Place potato wedges on a cookie sheet.
• Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
• Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
• Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

CRISPY POTATO WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix paprika, olive oil, garlic powder, chili powder, salt, and black pepper together in a bowl until marinade is smooth.
• Place potatoes in a baking dish; add marinade and rub into potatoes. Sprinkle bread crumbs over potatoes and coat each wedge well.
• Bake in the preheated oven for 30 minutes. Reduce heat to 355 degrees F (180 degrees C) and continue cooking until wedges are tender enough to puncture with a fork, about 30 minutes more.

CRISPY POTATO WEDGES WITH MUSTARD

Steps:

• Preheaet oven to 400 degrees. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. Alternatively, microwave them on high for 6 minutes, turning them halfway through. Leave oven on. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lenghwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated. Raise oven temperature to 500 degrees. Lay potato wedges, with one cut side down, on a rimmed baking sheet and rost for 20 minutes, turning them onto other cut side after 10 minutes. Transfer to a warmed platter and serve.

CRISPY POTATO WEDGES

Steps:

• In a large bowl, combine oil and seasonings. Add potato wedges; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 15 minutes. Sprinkle with cheese; bake 10-15 minutes longer or until potatoes are crisp-tender.