These crispy baked potato wedges are super crispy on the outside and soft on the inside. These are a perfect side dish for dinner or just enjoy them by themselves!
I feel like I start every single post with I really like “insert food here”. I can’t help it, I just really like food. But, I have to say it again. I reallllyyyyy like fries or as my niece calls them “fry fries”.
Speaking of my niece, we’re having a sleepover this weekend. She’s been begging to come to stay the night at my house and play with Buffy, who’s really Benji (she never remembers which dog is which). For the record, Benji only likes her because she gives him food and he can steal gummy bears from her when she’s not looking. So I’m spending my Saturday night camping in the living room, roasting marshmallows, and watching Frozen. #bestauntever
So, while I’m on the subject of being the best aunt ever I may have to make her some baked fry fries. There’s something about those crispy potatoes that just screams comfort food. Anyone else agree? For me, fries are almost like tortilla chips, it’s really hard to just stop at one because you just want to keep going back for more!
I love baking potato wedges and serving them as a side for dinner. These potato wedges are made crispier by tossing them with a little cornstarch before baking them. These only take about 10-15 minutes to prepare, then the oven does the rest of the work. For this recipe, I put what spices I use but if you have a favorite spice then feel free to use it as well! Another great thing about this recipe is that it only requires 1 1/2 tablespoons of oil! So you can feel better about eating them and serving them to your family. Enjoy!
Crispy Baked Potato Wedges
- 2 russet baking potatoes
- 1 tbsp. cornstarch
- 1 1/2 tbsp. oil
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/8 tsp. pepper
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or spray with cooking spray and set aside.
- Scrub the potatoes, cut in half lengthwise, then cut into wedges. Be sure to cut the wedges the same size so they cook evenly.
- In a large bowl, toss the potato wedges with the cornstarch.
- Add in the olive oil and spices, making sure to coat the potatoes evenly.
- Line the potato wedges on the prepared baking sheet, making sure not to overcrowd them.
- Bake for 35-40 minutes, flipping about halfway through.
- Remove from oven. Sprinkle with additional salt, if desired, and serve.