Soak cut potatoes in cold water for 30 minutes before baking to remove excess starch for ultimate crispiness
For even cooking rotate the baking sheet halfway through the baking time
Let the wedges rest on the hot baking sheet for 5 minutes after removing from oven to continue crisping
Frequently Asked Questions
→ How do I ensure the potato wedges are crispy?
To achieve crispy potato wedges, make sure to place them in a single layer, skin-side-down on the baking sheet, and bake at the recommended temperature until golden and fork-tender.
→ Can I use a different type of potato?
Yes, you can use Yukon Gold or red potatoes if Russet potatoes are unavailable. However, Russet potatoes yield the crispiest results due to their starchy texture.
→ What can I use as a garnish besides parsley?
Fresh cilantro or chives are great alternatives to parsley. You can also sprinkle additional Parmesan cheese for extra flavor.
→ Can these wedges be prepared ahead of time?
Yes, you can slice and season the potato wedges ahead of time, then bake them just before serving for optimal crispiness.
→ What dips pair well with these potato wedges?
These wedges pair well with ranch dressing, garlic aioli, marinara sauce, or a sour cream and chive dip for a flavorful experience.
