The best spicy homemade potato wedges you’ll ever make!
It is no doubt french fries are one of America’s most favorite foods. So, why not take a traditionally high fat, high sodium, low nutrient dense food and put a healthy twist on it? Plus making homemade fries is just fun, dontcha think?
If you have kiddos, get them involved! Have them toss the pre-cut potato wedges in your seasoning and set the oven to the proper temperatures. Teaching kids the basic cooking techniques in their younger years will pay off in the future. All in all, making cooking a family event always makes for a fun night.
If you think about all the different varieties of french fries out there, it is a little mind boggling. They all have the same concept but each made a little differently. Which is why I wanted to show you yet another yummy way to enjoy your fries…mmm…
Let’s not forget about nutrition. What’s so healthy about Russet potatoes anyways? Sometimes the white potato gets dinged for not being as healthy as a sweet potato or another varietal but when keeping portions in check, Russets still remain a nutrient dense vegetable. The Academy of Nutrition and Dietetics claims, “Potatoes are high in potassium, a mineral that helps normalize blood pressure. Among vegetables, potatoes are the most affordable, versatile source of potassium. They are also low in calories and naturally fat-free.” Additionally, potatoes are plump with fiber which is great because many individuals struggle to reach their daily fiber intake. (Adult males aged 19-50 38g fiber, adult females 25g).
Keep in mind that the skin reaps the most nutrition…which is why I left the skin on in this recipe! Instead of throwing the skin away next time you eat a bake potato, try throwing it in salads, soups, stir-fries or even casseroles.
My tips for making the best spicy homemade wedges:
The trick to getting a perfectly crisp potato wedge is to soak the potatoes in an ice water bath for 30 minutes before baking in the oven. This helps to remove excess potato starch and make them extra crispy and delicious! Be sure to pat each individual potato dry with a paper towel once you remove from the ice water bath.
I have found using Russet potatoes work best for the wedges, but you may use a waxy potato like Yukon’s if you prefer. You will want to cut the potatoes lengthwise, the skinny way, to get about 12 wedges per Russet potato.
I was so pleased with how these turned out and hope you are too!
If you’re looking for the best basic potato wedge recipe, you’ve come to the right place. These potato wedges have the perfect amount of seasoning and are crispy on the outside, soft on the inside!
- 3 Tbsp. Sriracha seasoning (not the sauce)
- 2 Russet potatoes large, washed and sliced in wedges
- 4 Tbsp. Olive Oil
- 1 tsp. salt and pepper
Preheat oven to 475 degrees F. Place cut up potatoes in a large mixing bowl and submerge in cold water and ice. Let the potatoes soak for 30 minutes in the cold water.
While they are soaking, line a baking sheet with aluminum foil and spray with PAM. Once the potatoes are done, remove from water and place on a paper towel and pat dry completely. Making sure they are dry is important!
In a large zip lock baggie, place potato wedges, olive oil and seasonings in the bag. Shake in the bag until they are coated. Add extra seasonings if needed. Place on baking sheet, making sure not to crowd the potatoes.
Bake for 15 minutes on one side, flip with tongs, and cook for an additional 15-20 minutes on the other side.
Dip in your favorite sauce. I use a Sun Dried Tomato ketchup and infused it with Sriracha Sauce.
Garnish with parsley for a pop of color!
I found the Sriracha seasoning in the spice section of the grocery store!