Baked Wedges: Healthy Comfort Food?

Baked potato wedges are a tasty, healthier alternative to fries. They can be seasoned in a variety of ways, making them a versatile side dish or snack. While they are often baked, they can also be deep-fried or air-fried. Baked wedges are a healthier option than deep-fried wedges, as they are cooked in heart-healthy olive oil rather than canola oil.

Baked wedges: a healthy alternative to fries

French fries are delicious, but they are often deep-fried in oil, making them an unhealthy option. Baked wedges are a healthier alternative that can be just as delicious and crispy as their fried counterparts. Here are some tips and tricks to make perfect baked wedges at home.

Choosing the Right Potatoes

Russet potatoes are the best choice for baked wedges as they are extra starchy, which means they will stay fluffy on the inside and crisp up nicely on the outside. Look for smooth, firm potatoes that are of similar size, as this will ensure even cooking.

Cutting the Potatoes

To cut potato wedges, use a sharp knife to halve the potato lengthwise. Place the cut side down and cut it in half lengthwise again to make quarters. Cut each quarter in half again to make eight wedges. Try to make the wedges as evenly sized as possible so they cook uniformly.

Soaking the Potatoes

Soaking the raw potato wedges in hot water for about 10 minutes before baking is a secret trick to achieving extra crispiness. This step releases some of the starch in the potatoes and allows them to absorb moisture, resulting in crisp outsides and moist interiors. If you are short on time, you can skip this step, but your wedges may not be as crispy.

Seasoning the Wedges

Generously season the wedges with a blend of garlic powder, onion powder, salt, and pepper. You can also add smoked paprika for an extra kick of flavour. Parmesan cheese can be added for extra flavour and crispiness.

Baking the Wedges

Preheat your oven to around 400°F (200°C). Spread the seasoned wedges on a baking sheet lined with parchment paper, making sure they are in a single layer and not overlapping. Bake for about 30 minutes, then flip the wedges and bake for an additional 25-35 minutes, or until they are golden and crispy.

Serving the Wedges

Baked wedges go well with a variety of dishes, including burgers, chilli, falafel, grilled cheese sandwiches, and mac and cheese. They can be served with a variety of dipping sauces such as ketchup, mayonnaise, mustard, or cheese sauce.

Baked wedges are a healthier alternative to French fries, and with these tips, you can make delicious, crispy wedges at home that are sure to satisfy your fry craving!

How to cut potatoes into wedges

Baked wedges are a healthy alternative to French fries. They are gluten-free and are packed with vitamins and minerals. To make them, you'll need to start by cutting your potatoes into even wedges. Here's a step-by-step guide on how to do that:

Step 1:

Start with a clean potato and a sharp knife. Place the potato on its side on a cutting board. Using a large chef's knife, carefully slice the potato in half lengthwise.

Step 2:

Place the cut side of the potato down onto the cutting board. Cut it in half again, also lengthwise, to create quarters. If you're making large wedges, you can stop here. For smaller wedges, continue to the next step.

Step 3:

Place each quarter cut-side up. Slice down the centre of each quarter to create a wedge. You can cut each quarter into halves or thirds, depending on your desired wedge size. Aim for wedges between 1/2 inch and 3/4 inch thick to ensure even cooking.

Step 4:

Repeat these steps with the remaining potatoes. Once you're done, rinse and scrub the wedges to remove any excess dirt. Pat them dry with a paper towel, and they're ready to be seasoned and baked!

How to make sure they get crispy

How to make sure your wedges get crispy

There are several ways to ensure your wedges come out of the oven with a crunchy texture. Here are some tips and tricks to achieve this:

Cut your wedges to size

Cutting your potatoes into uniform sizes will help them cook evenly. For extra crispy wedges, cut them into smaller wedges. If you are using large potatoes, you can slice them into eight wedges. For smaller or medium-sized potatoes, cut them into six wedges.

Soak the potatoes

Soaking the potatoes in hot water for about 10 minutes before baking helps to release some of the starch and lets them absorb moisture. This will result in wedges with a crispy exterior and a moist interior. However, if you are short on time, you can skip this step.

Use the right type of potatoes

The type of potatoes you use can also impact the crispiness of your wedges. Russet potatoes are a common choice for wedges as they cook up crispy while remaining soft and pillowy on the inside. Yukon Gold potatoes are another good option, as their golden interior gets super crispy when baked. Red potatoes are also a solid choice due to their smaller, more circular shape, which is perfect for wedges.

Don't overcrowd the pan

Make sure to spread out your wedges on the baking sheet, leaving some space between them. This ensures that they roast and get crispy. If they are piled on top of each other, they will steam instead of roast.

Use enough oil

Coating the wedges with a sufficient amount of oil will help them to brown and get crispy. You can also coat the baking sheet with oil or cooking spray to help achieve this.

High oven temperature

Baking your wedges in an oven preheated to a temperature of around 400°F (200°C/390°F fan/convection) will help to set the crust extra quickly, resulting in a crunchier texture.

What are the best potatoes to use?

The best type of potatoes to use for wedges depends on the desired result. For example, if you want to cut your potatoes into perfect wedges, red potatoes are a good choice as they are usually the right size to cut into eight wedges per potato. They also have super tender insides with a thin skin that crisps easily.

However, if you are looking for a potato that is easy to roast with fluffy centres, Russet potatoes are a good option. They are also the top choice if you are looking for a gluten-free option, as they are considered whole foods with natural minerals and vitamins.

Other types of potatoes that can be used for wedges include sweet potatoes, Yukon Gold potatoes, red potatoes, and fingerling potatoes.

How to make baked wedges spicy

Baked wedges are a healthier alternative to French fries, and they're so easy to make! Here's a step-by-step guide on how to make delicious, spicy baked wedges.

Ingredients:

• 2-5 pounds of Russet potatoes (4-6 medium-sized potatoes)
• 3-4 tablespoons of olive oil (or avocado oil)
• 1-2 teaspoons of garlic powder
• 1/2-2 teaspoons of onion powder
• 1 teaspoon of smoked paprika
• 1/2-1 teaspoon of cayenne pepper (adjust to your spice preference)
• 1/2 teaspoon of black pepper
• 1/2-1 teaspoon of salt, or to taste
• Optional: 1/3 cup of finely grated or shredded parmesan cheese
• Optional: 2 tablespoons of finely chopped fresh parsley

Instructions:

• Preheat your oven to 400-450°F. Line one or two large baking sheets with parchment paper and set aside.
• Rinse and scrub the potatoes to remove any dirt. Dry them with a paper towel.
• Cut each potato in half lengthwise, then cut each half into 3-4 wedges. You should have 6-8 wedges per potato.
• Place the wedges into a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), black pepper, and salt. Toss until the wedges are evenly coated.
• Spread the wedges onto the prepared baking sheet(s), making sure they are in a single layer with a bit of space between them.
• Bake for 20-30 minutes, then flip the wedges over using a spatula or tongs. Bake for another 20-35 minutes, or until they are deeply golden and crispy.
• Optional: If using parmesan cheese, sprinkle 3/4 of the cheese over the wedges after the first bake.
• Once the wedges are done, remove them from the oven. Sprinkle with the remaining cheese (if using) and garnish with fresh parsley.
• Season with extra salt and pepper if needed, and serve warm with your favorite dip. Enjoy!

Tips for Extra Crunch:

• Soak the raw potato wedges in hot water for 10 minutes before baking to release some of the starch and make them extra crispy.
• Use the right type of potato—Russet potatoes are recommended for their fluffy texture. Avoid waxy potatoes.
• Make sure your oven is hot enough—a temperature of around 400°F is ideal.
• Don't overcrowd the baking sheet—leave some space between the wedges to allow them to crisp up.
• Flip the wedges halfway through baking to ensure even browning.
• Don't take them out of the oven too early—wait until they are deeply golden and crispy.

Frequently asked questions