Crispy on the outside, fluffy on the inside—these Crispy Oven-Baked Potato Wedges (Pub Style) are a total game-changer, perfect for any occasion. With just a handful of everyday ingredients, you can whip up a side dish that is so much better than anything you’ll find at your local diner. Every bite offers a satisfying crunch, elevating even the simplest of meals. Best of all, they are incredibly easy to make, perfect for busy weeknights or casual gatherings with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crispy Oven-Baked Potato Wedges (Pub Style)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crispy Oven-Baked Potato Wedges (Pub Style)

Crispy Oven-Baked Potato Wedges (Pub Style)

Whether you’re enjoying them alongside a juicy burger, served as an appetizer, or just snacking on them while binge-watching your favorite show, these potato wedges bring a warm, comforting charm that never goes out of style. The aroma of these baked potatoes wafting through your kitchen will have everyone’s taste buds tingling with anticipation. I can guarantee, once you get that crispy texture just right, you’ll be hooked and want to make them again and again.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 80 minutes, with just 20 minutes of prep.
Irresistible Flavor: Crisped to golden perfection with a savory blend of garlic and onion.
Eye-Catching Appeal: Golden-brown wedges that turn ordinary meals into special treats.
Flexible Serving: Enjoy them as a snack, side dish, or a party appetizer.
Diet-Friendly Options: Naturally gluten-free and can easily be adapted to fit various diets.

Ingredients You’ll Need

2 pounds russet potatoes: For that perfect balance of fluffiness and crunch. Look for medium-sized potatoes for even cooking.
3 tablespoons olive oil: This helps achieve a crispy exterior while keeping the insides tender. You can also substitute with vegetable oil if you prefer.
2 teaspoons garlic powder: Adds a robust flavor without the mess of fresh garlic.
2 teaspoons onion powder: Complements the garlic’s flavor, enhancing the overall taste.
1 teaspoon fine sea salt: Essential for bringing out the natural flavor of the potatoes.
Freshly ground black pepper: A must for that aromatic kick! Adjust the amount to your taste.
2 tablespoons finely chopped fresh parsley (optional): A fresh burst of color and flavor that makes these wedges restaurant-worthy.

How to Make Crispy Oven-Baked Potato Wedges (Pub Style)

Preheat: Set your oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. This helps in easy clean-up later.

Slice Potatoes: Take your scrubbed russet potatoes and cut them in half lengthwise, then cut each half into quarters. Finally, slice each quarter diagonally to create wedges. Make sure to keep them reasonably uniform for even cooking.

Soak: Place the chopped potatoes into a large bowl and cover with hot water, letting them soak for 10 minutes. This step helps eliminate excess starch, leading to a crispier end product.

Drain & Dry: After soaking, drain the wedges and gently pat them dry with a lint-free tea towel. Moisture is the enemy of crispiness, so be thorough.

Season: Arrange the dried potato wedges in your prepared baking sheet. Drizzle with 3 tablespoons of olive oil. Then sprinkle on the garlic powder, onion powder, salt, and a generous amount of freshly ground black pepper.

Toss: You’ll want to toss the potatoes until they are evenly coated with oil and seasoning. Then, arrange them in a single layer on the baking sheet, ensuring each wedge has a cut side down against the pan. This positioning is key for developing that crispy texture.

Bake: Start by baking the wedges for 30 minutes. After this initial round, flip them over with a spatula. Spread them out again in a single layer, and return them to the oven.

Finish Baking: Continue to bake for another 25 to 30 minutes until they’re deeply golden and feel crisp. Check them at the 25-minute mark as the fries on the edges may brown faster.

Garnish & Serve: If you’re feeling fancy, sprinkle with finely chopped fresh parsley before serving. Enjoy them hot for the best experience!

Storing & Reheating

To keep your leftover potato wedges, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in a sealed container, where they can last about a week. If you wish to enjoy them later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat in the oven at 400 degrees Fahrenheit for about 10-15 minutes to restore their crunch. Note that reheating may slightly alter their texture, but a quick refresh can help!

Chef’s Helpful Tips

Ensure your potato wedges are cut evenly so they cook at the same rate.
Avoid overcrowding the baking sheet; if needed, use two pans for even cooking.
Don’t skip the soaking process; it’s a vital step for achieving crispiness.
Have fun with seasoning—experiment with paprika, cayenne, or Parmesan for added flavor!
Use parchment paper, so you don’t have to deal with sticky clean-up later.

The beauty of these crispy baked potato wedges lies not just in their delightful crunch, but also in how straightforward they are to create. Each bite brings comfort and satisfaction—you’re bound to win over friends and family alike.

Try tweaking the seasonings or adding your favorite spices to make these wedges truly your own! I can’t wait for you to experience how flavorful and fun they are. Enjoy experimenting in your kitchen!

Recipe FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While russet potatoes are the best for achieving maximum crispiness due to their starch content, you can also use Yukon Gold or Red potatoes. These have a slightly creamy texture but will still yield delicious results.

How can I get my potato wedges extra crispy?

Soaking the wedges in hot water before baking is key to removing starch. Additionally, make sure they’re well-coated in oil, maintain space on the baking sheet, and flip them halfway through cooking for that all-around crispiness.

Are these wedges healthy?

Since these potato wedges are oven-baked instead of fried, they are a healthier alternative to traditional fries. Using just a small amount of olive oil not only cuts down on calories but also offers heart-healthy benefits.

What dipping sauces pair well with these wedges?

You can enjoy these delicious potato wedges with a variety of dips! Classic options include ketchup, ranch dressing, or aioli. For something a bit different, try a spicy sriracha mayo or a zesty yogurt dip for a fun twist.

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Crispy Oven-Baked Potato Wedges (Pub Style)

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Author: Anna
Prep Time: 20 minutes
Cook Time: 80 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

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Description

These Crispy Oven-Baked Potato Wedges (Pub Style) are seasoned to perfection with garlic and onion powder, delivering an irresistible flavor. Simple to prepare and perfectly crispy, they make a great side for any meal or a tasty snack to enjoy with friends. Ideal for anyone exploring easy homemade recipes!

Ingredients

Scale

2 pounds russet potatoes (6 smallish or 4 medium), scrubbed clean
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon fine sea salt
freshly ground black pepper
2 tablespoons finely chopped fresh parsley, optional

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Instructions

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.
Cut each potato in half lengthways, then quarter them, and slice each quarter diagonally to make wedges (8 wedges per potato).
Soak the potato wedges in hot water for 10 minutes.
Drain and dry the potatoes with a lint-free towel, then place them on the prepared baking sheet and drizzle with olive oil.
Sprinkle garlic powder, onion powder, salt, and pepper over the potato wedges.
Toss to coat the potatoes evenly and arrange them cut-side down on the baking sheet.
Bake for 30 minutes, then flip the wedges over and return to the oven.
Continue baking until golden and crisp, about 25-30 more minutes. Check for doneness and adjust the time as needed.
Garnish with parsley if desired, and enjoy while hot.

Notes

Ensure the wedges are cut evenly for uniform cooking.
For extra crispiness, soak the potatoes longer if desired.
Rotate pans halfway through baking if using two pans.