My kids love French fries, and so do I. When I serve Japanese-style Western dishes like Hamburger Steak, Teriyaki Burger, or Katsu Sandwich, they beg me to make these Crispy Baked Potato Wedges. I tell them, ‘There’s no need to request because I’m making these regardless.’ Well, who can resist flavorful potato wedges with extra crunch and only half the calories of the deep-fried version? Certainly not me. The most wonderful thing about these wedges is that they only require simple preparation, and the oven will do the rest of the work for you!
Why You’ll Love This Recipe
A fool-proof method that will yield you the best results. I’ll show you the best tricks below! Simple ingredients. You’ll need only basic spices to season the potatoes, as this is simple food at its finest.
Ingredients for Baked Potato Wedges
Russet Potatoes – More about the potatoes below. Cooking oil – Use neutral oil with a high smoke point. Kosher salt Freshly ground black pepper Optional seasonings: garlic powder and onion powder
How to Make Crispy Baked Potato Wedges
Best Potatoes for Crispy Wedges
I use only Russet potatoes for potato wedges. They are dense, have a high starch content, and contain less moisture inside, allowing them to crisp up beautifully. They are also larger, making them ideal for creating nice-looking wedges. Other potatoes that are low in moisture or high in starch, such as Idaho and Yukon potatoes, are also good for baking and often used.
Recipe Tips and Techniques
Cut your wedges in a uniform size and thickness so that they all cook evenly. Using the right amount of oil will help. Too much oil makes them soggy. When it’s too little, the seasoning doesn’t stick on the wedges and the wedges stick to the baking tray. Soak the cut wedges in cold water for 15 minutes. This step takes extra time but helps remove excess starch, ensuring the potatoes bake up crispy. For extra crispy results, make sure to thoroughly dry each potato slice after soaking. Use a convection oven if you have one at home. Compared to a regular oven, the heating elements in a convection oven circulate hot air efficiently and at a similar rate, resulting in extra-crispy wedges.
Storage Tips
To Store. These potato wedges taste best fresh out of the oven. You can store leftover potato wedges in an airtight container in the refrigerator for up to 3 days, but they will lose their crispy texture. To Reheat. For the best results, reheat the wedges in the oven at 375ºF (190ºC) for about 10-15 minutes.
Dipping Sauces for Potato Wedges
You don’t need me to tell you that these crispy, yummy potato wedges are amazing with pantry staples like ketchup, mustard, white vinegar, or BBQ sauce. Some people prefer them with yogurt, sour cream, aioli, or ranch. If you like it special, you can even dunk them into a Homemade Spicy Mayo or pair them with the sauce of your hamburger steak. My daughter‘s favorite way to enjoy them is with a sprinkling of Tony Chachere‘s Original Creole Seasoning for a spicy and salty kick (adjust the amount of salt in the recipe).
Best Things to Serve with Potato Wedges
In my household, we serve them as a side dish for yoshoku dishes such as Japanese Hamburger Steak (Hambagu) and its delicious variations—Stewed Hamburger Steak (Nikomi Hambagu) and Cheese-Stuffed Hamburger Steak. But you can serve them with a lot of different dishes, such as:
Pulled Pork Sandwich or Taco. Chicken sandwiches and sliders. Try it with my Crispy Chicken Katsu Sandwich. Grilled or oven-baked fish, or any grilled steak. Try it with Mr. JOC’s Reverse Sear Steak. Pork chops, like this Honey Garlic Pork Chop.
I hope you enjoy them! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
