OVEN BAKED POTATO WEDGES
At first, I called these “baked French fries.” But every time I did, the kids (and honestly, even the grown-ups) expected that classic French fry texture and flavor—the kind you get from a deep fryer at a restaurant. Oven-baked potatoes just aren’t the same, and calling them fries can set you up for disappointment!
So now, I call them what they really are: thick, hearty potato wedges. They’re still golden and crisp on the outside, soft in the middle, and always disappear fast at our table. But with the right name, everyone knows exactly what to expect—and somehow, they taste even better.
INGREDIENTS
- 4 Russet Potatoes, 750 gms. - 1 kg
- 1 tsp salt
- 1 tsp italian seasoning( for an indian version, add chili powder instead)
- 1 tsp garlic powder
- 2 Tbsp. oil
METHOD
- Peel and Prep: Peel the russet potatoes and cut them into thick wedges—think steak fries, not thin sticks. Thick wedges are easier to flip and won’t dry out.
- Mix: Toss the wedges with oil, garlic powder, salt, and Italian seasoning (or chili powder).
- Arrange: Spread the wedges in a single layer on a large cookie sheet. No need to oil the tray. Don’t try to fit more than 1kg of potatoes on one cookie sheet —crowding leads to soggy wedges.
- Bake: Place the tray in a preheated oven at 450°F (232°C). Bake for 15 minutes.
- Flip: Flip each wedge over—don’t skip this step! Bake for another 10 minutes.
- Finish: They’re best enjoyed fresh from the oven.
NOTES
- Don’t slice too thin: Thin sticks break easily and dry out; thick wedges stay tender.
- No skin: Baked wedges with skin tend to get leathery, unlike their fried cousins.
- Work quickly: Once tossed with seasoning and oil, layer the wedges and bake immediately to prevent water from seeping out and making them stick.
- Party Prep: If you want to prep ahead, slice the potatoes and toss them just with oil and seasoning, then refrigerate. Right before baking, add salt. The potatoes may turn a bit brownish-black in the fridge—unavoidable, but harmless.
- Large batch? Stick to 1kg per cookie sheet and don’t reduce baking time for smaller batches. If making ahead for a party, bake first, then rewarm in the oven before serving.
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