Want to achieve crispy potatoes at home easily? “Soggy potatoes?” Don’t know her. Have you ever tried to make crispy potatoes on your own at home and they either come out soggy or mushy? Have you ever tried frying your own potatoes and are left with a big mess?
To make crispy potato wedges at home, you just need potatoes, salt and a high heat oil. You will also need a few basic kitchen tools such as a cutting board, knife, baking sheet and oven. No, you don’t need an air fryer or an instant pot or an industrial grade fryer. Simply by baking the potato wedges in the oven, the process will be nearly mess free without sacrificing the crisp you desire.
Types of Potatoes
I recommend Yukon Gold potatoes for this recipe. I find that Yukon Gold potatoes give a really nice crisp on the exterior of the wedge but maintain a nice, creamy inside. Yukon Golds are also easy to cut in to bit size wedges because of their size. This recipe, however, can be made with other types of potatoes – you will just want to make sure that you follow the same wedge-cutting instructions.
Cutting the Potatoes
It is important how you cut your potato wedges. You only want to have two cut sides and the outer curve of the potato wedge. It should look like an orange slice when you are done. To cut the wedge, cut the potato in half. Place the flat side down and cut in half again. Place the flat side down again but this time cut from the outer edge in to the corner that is face down on the cutting board. The reason you only want two edges is that you will only need to flip the wedges once during the baking process.
High Heat & Neutral Oil
The best oil option for crispy potatoes is an oil that is high heat and neutral. I opt for grapeseed oil because it can withstand higher cooking temperatures and imparts no added flavor to the potatoes.
Using a high heat oil for your crispy potato wedges is very important. A high heat oil has a relatively high “smoke point.” For example, olive oil has a LOW “smoke point” between 350 and 410 degrees Fahrenheit. It is said that when low heat oils are heated past their smoke point, they emit carcinogenic properties. Not only that but the burnt smoke taste will transfer to your crisped wedges. Opt for an oil that is suited for high heat such as grapeseed oil (my favorite choice) or canola/ vegetable oil.
Using a neutral oil is also important. An oil that is not neutral will impart flavors on to your potatoes. For example, olive, walnut, chile, and sesame oils are definitely not neutral. Whereas, grapeseed, vegetable, and sunflower are considered to be “neutral” oils. The neutral oils will not exude flavors that you aren’t intending to give your potatoes.
To achieve the crispy potatoes in the oven, you will need a durable baking sheet. The baking sheet acts as a frying pan for your potato wedges – the oil and the pan heat up in the oven to crisp up the side of the potato wedge. You will flip the wedges over half way through baking to crisp up the other side. I recommend a durable, good quality baking sheet like these ones I have from Sur La Table: Silver Classic Half Sheet Pan, Set of 2. Don’t line your baking sheet with foil or parchment. Your potatoes won’t crispy up.
Additional Spices and Toppings
This recipe is very simple yet enjoyable on its own. It’s also easy to spruce up your potato wedges with some additional spices or toppings such as garlic powder, rosemary sprigs, or onions. Have fun with it and customize your wedges to suit yourself! Dip in ketchup, aioli, or mustard and you’re in business!Print
Achieving crispy potatoes in your home doesn’t need to be difficult or messy. Simply cut your potatoes in to wedges, lather with a neutral high heat oil, sprinkle some salt, bake at 425 for 50 minutes – done! Easy.
- About 4 yukon gold potatoes (orhowever many you want or have!)
- High heat oil (vegetable, grapeseed, canola, sunflower for example)
- Kosher Salt
- Additional Spices
Tools you’ll need:
- Baking sheet
- Metal tongs
- Cutting board
- Cooling rack
- Preheat your oven to 425 degrees.
Wash your potatoes and cut into wedges. How you cut your potatoes is very important. You only want your potatoes to have two cut sides. Place the wedges on the baking sheet. Don’t line the baking sheet with foil or parchment paper or else your potatoes won’t crisp up.
Drizzle with oil all over and use your hands to coat thoroughly. Wash your hands. Sprinkle salt all over.
Make sure none of the potatoes are touching and that one side of the cut potato is flush with the baking sheet. You don’t want the curved side touching the baking sheet.
Bake for 25 minutes. Check for desired crisp by flipping one of the wedges over. Depending on your oven or wedge thickness, you may need to cook for 5-10 minutes longer. Remove from the oven. Using the metal tongs, flip each wedge over so the non-crisp side is now face down on the baking sheet. Return to the oven for approximately 20 more minutes or until desired crisp is achieved.
Remove from the oven and immediately let cool on a cooling rack with either a piece of parchment, paper towel or tea cloth underneath.
Keywords: easy, 3 ingredient, crispy potatoes