How to make crispy potato wedges in the oven

What makes potato wedges so great is that stark contrast from the crispy exterior, to the fluffy interior, which you won't get in with thinner cut fries. I have five tips for you, to take your potato wedge game to the next level:

  1. Use Yukon gold potatoes

  2. Boil the potato wedges in heavily salted water

  3. Temper your spice mix with oil

  4. Do not touch the potatoes while in the oven

  5. Make a dipping sauce

Crispy Potato Wedges

Ingredients:

  • 2 lbs (~1 kg) Yukon gold potatoes (4-5 large Yukon potatoes) (non-negotiable)

  • Coarse Kosher Salt - 1-2 TBSP per gallon of water (10 g per liter)

Spice Oil

  • 1 tbsp vegetable oil (14 g)

  • 2 tsp cayenne pepper (8 g)

  • 2 tsp cumin (8 g)

  • 2 tsp smoked paprika (8 g)

Yogurt Herb Sauce

  • 1/2 cup Plain nonfat yogurt (~120 g)

  • 2 tsp lemon zest (5 g)

  • 1/2 lemon juice

  • Fresh parsley, minced

  • Salt, to taste

  • Fresh cracked pepper, to taste

Method:

  1. Preheat your oven to 450 degrees F (232 C)

  2. Add a 6 cups of water and 1 TBSP of salt to a pot and bring to a boil.

  3. Meanwhile, cut the Yukon gold potatoes into wedges. Once the water has boiled, add the potatoes and cook until fork tender. Boiling the potatoes in the salt water helps soften the potato's pectin and salt diffuses throughout providing evening seasoning. Drain the potatoes in a colander and let sit while you prepare the spice oil.

  4. Heat the vegetable oil or peanut oil with the spices over medium heat stirring constantly for 2 minutes. This will release the volatile oils in the spices increasing flavor. Be careful not to burn! If they do burn start over because the bitterness will be really strong.

  5. Add the tender potatoes and spice oil to a bowl and toss to mix. Do not be afraid to mix these thoroughly until a slight slurry forms. This will give you better crispiness.

  6. Transfer the potatoes to a baking sheet and evenly space them out so they are not touching each other. This is important! If the potatoes are touching each other the water won't have room to evaporate and brown.

  7. Roast the potatoes for 20-25 minutes until a crust has developed. Flip the potatoes once and let roast for another 20-30 minutes until they are deep golden brown and crispy all over.

  8. While roasting, prepare the yogurt herb sauce by mixing the plain yogurt, lemon juice, zest, fresh parsley, salt, and fresh cracked pepper.

  9. Serve the potatoes immediately dipping in the yogurt herb sauce.

Ethan Chlebowski