Crispy Baked Wedge Fries. Learn the secret to getting all the flavour and crispiness of fried potatoes wedges from the oven using this simple straight forward method.
Crispy Baked Wedge Fries
Originally published April 2013.
Think great crispy baked wedge fries have to be deep fried? Not on your life; at our house we never do. Instead, we use the simple method we also use for making outstanding English Style Roast Potatoes.
We par-boil the potato wedges for only three minutes to break up the starches on the surface. This greatly aids in getting them fantastically crispy without a lot of oil.
Yellow potatoes are good for this recipe but any kind will work.
We usually allow only one tablespoon of oil per person but I’m pretty sure that you could even cut that back a bit. As long as the wedges are all thinly coated with oil, they will be fine.
You can peel the potatoes if you prefer, but we like to keep them on for extra flavour and nutrition. These are the perfect accompaniment to our juicy, tender, crunchy, Best Oven Fried Chicken recipe.
As the recipe notes, you can add herbs or chili flakes to the potatoes before baking but you can also add flavour when they come out of the oven. Toss them in Cajun spice mix for a wonderful spicy version.
As with roasting potatoes we often break up a head of garlic and simply throw the unpeeled cloves randomly among the wedges to infuse garlic flavour into the oil and potatoes.
Potato Bacon and Cheddar Omelet – leftover wedge fries can become part of a hearty breakfast.
Oh and one last thing, any leftover wedges can be quickly heated and re-crisped in a hot oven and even re-purposed for brunch like in this photo of the reheated wedges in a potato bacon and cheddar omelet.
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Crispy Baked Wedge Fries
Crispy Baked Wedge Fries - learn the secret to getting all the flavour and crispiness of fried potatoes wedges from the oven using this simple straight forward method.
Ingredients
- 6 large potatoes, (about 1½ to 2 pounds)
- 3 tablespoons olive oil or canola oil
- Salt and pepper to season
- 1 small head of garlic, (optional)
Instructions
- Preheat the oven to 425 degrees F. Preheat the cookie sheet in the oven as well. It is important that the fries hit a hot pan because this will help ensure that they do not stick to the pan. If the potato wedges sizzle when they hit the hot pan, that’s perfect. You’ll want to get the pan back into the oven as quickly as possible too.
- Bring 2-3 liters of salted water to a boil. Begin by washing the potatoes and cutting them in thick wedges. Drop the potato wedges in the boiling water and cook for 3 minutes exactly. Immediately drain the water off the potatoes and toss in the olive oil, salt and pepper. You can add additional seasoning at this point like herbs or chili flakes but they are great simply seasoned with salt and pepper.
- Spread the potato wedges in a single layer on a large preheated cookie sheet. Bake at 425 degrees F for about 30 minutes. Turn the wedges over once, half way through the baking time. Remove from oven, sprinkle with kosher salt and serve.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
6Serving Size
1 gramsAmount Per Serving Calories 359Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 79mgCarbohydrates 63gFiber 7gSugar 4gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Janet Busby
Tuesday 3rd of January 2023
These look delicious....have you ever tried popping them into your airfryer after completing the parboil stage? For a family of 2 the smaller portion sizes would easily fit the airfryer.
Shelley
Friday 1st of July 2022
Hey Barry! Not sure if you will see this comment...seeing that it's years after the last one was posted...but my question is, can I make these ahead of time, and then reheat later for dinner?
Michelle
Friday 31st of December 2021
Thank you for this simple yet delicious recipe! The parboil really makes a difference. Happy New Year!
Karen
Sunday 26th of September 2021
When do ya add the garlic? Not mentioned in the recipe🤷♀️
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[…] I like this version served with homemade tartar sauce, the recipe for which follows. Click here for the Crispy Baked Oven Wedge Fries recipe. […]