Perfectly golden on the outside with a soft, pillowy center, the Crispy Baked Potatoes Recipe is the side dish you’ll want by your side at every meal. With just a few simple ingredients and a handful of steps, this recipe delivers potato wedges with irresistible crunch and warm, aromatic flavor in every bite. It’s ideal for weeknight dinners, family gatherings, or even laid-back weekends when comfort food is in order. Trust me, once you try this, you’ll be coming back for seconds (and maybe thirds)!
Ingredients You’ll Need
There’s beauty in the simplicity of this ingredient list. Each element plays a crucial role in building flavor, crispiness, and color, making these potatoes unforgettable with every mouthful.
- Russet potatoes: Their starchy texture is what gives these wedges that perfect crispy shell and fluffy interior.
- Olive oil: This helps crisp up the potatoes and adds a subtle depth of flavor—don’t skimp!
- Kosher salt: Brings out the savory notes and keeps the potatoes properly seasoned.
- Black pepper: Adds a mild heat and rounds out the seasoning beautifully.
- Garlic powder: Infuses the wedges with an aromatic, savory boost that’s utterly addictive.
- Paprika: Lends a warm hue and a gentle smokiness that takes these potatoes up a notch.
- Optional toppings (sour cream, green onions, cheese, bacon): These choices let you pile on your favorite flavors and textures at serving time.
How to Make Crispy Baked Potatoes Recipe
Step 1: Preheat Your Oven
Begin by cranking up your oven to 425°F (220°C). A super hot oven is the secret to getting that restaurant-style crispy finish on your potatoes. Preheating ensures that as soon as the wedges hit the heat, they start crisping right away for a sublime texture.
Step 2: Slice and Soak (Optional, But Recommended!)
Wash and scrub your russet potatoes thoroughly, then pat them dry. Cut each potato in half lengthwise, and slice each half into three or four wedges. For extra crunch, soak the wedges in cold water for about 30 minutes to draw out excess starch—just don’t forget to dry them well before seasoning! This step is a game changer for maximizing crispiness.
Step 3: Toss with Seasonings
Place your wedges in a large mixing bowl. Drizzle with olive oil, then sprinkle the kosher salt, black pepper, garlic powder, and paprika evenly over the potatoes. Now comes the fun part: toss everything together with your hands or a spatula so every wedge gets a beautiful, even coating—it’s the foundation for bold, flavorful results!
Step 4: Arrange on Baking Sheet
Line a baking sheet with parchment paper for easy cleanup. Arrange the potato wedges skin side down and cut side up, making sure they don’t overlap. This gives the potatoes plenty of breathing room and helps them roast instead of steam, locking in maximum crispiness with the Crispy Baked Potatoes Recipe.
Step 5: Bake and Flip
Slide the tray into your preheated oven and bake for 35 to 40 minutes. Flip the wedges over halfway through baking to ensure both sides get that gorgeous golden color. Your kitchen will smell heavenly as the potatoes become crisp, golden, and just begging to be eaten.
Step 6: Serve and Savor
Remove the potatoes from the oven and let them cool for a few minutes. This little rest helps the outer layer stay crispy. Serve warm with your favorite toppings, dipping sauces, or just as they are for a snack that’s absolutely irresistible.
How to Serve Crispy Baked Potatoes Recipe
Garnishes
The possibilities for toppings are endless. Classic sour cream and chopped green onions add brightness and zing, while shredded cheese or crispy bacon brings richness and crunch. Feel free to mix and match according to your cravings—the customizable nature of this dish is part of its magic.
Side Dishes
The Crispy Baked Potatoes Recipe is a dream when paired with just about anything off the grill, hearty salads, or your favorite roasted veggies. Serve alongside burgers, steak, roasted chicken, or as a crowd-pleasing partner for brunch omelets.
Creative Ways to Present
Dress these wedges up on a platter drizzled with aioli or serve them loaded nacho-style with all your favorite fixings. Try stacking them in a spiral for a stunning appetizer board, or turn them into fun dippables for a party with little ramekins of sauces on the side.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, let the wedges cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to three days. They stay flavorful and crisp up beautifully with the right reheating technique!
Freezing
Want to save some for later? Arrange cooled potato wedges on a baking sheet and freeze until solid before transferring to a zip-top bag or freezer-safe container. This method keeps them from sticking together so you can pull out just what you need. Enjoy them within one month for best texture.
Reheating
To revive that fresh-from-the-oven crispiness, reheat the wedges in a hot oven (425°F/220°C) for 10 to 15 minutes, or until warmed through. Avoid the microwave if possible, as it can soften the potatoes and dull that beloved crunch.
FAQs
Can I use Yukon Gold potatoes instead of russet?
Absolutely! Yukon Golds will give you a creamier interior and a slightly different flavor profile. While Russets provide ultimate crunch, Yukon Golds make a delicious alternative, especially if you prefer a buttery texture.
What’s the secret to super crispy baked potatoes?
Soaking the sliced potatoes in cold water before baking removes excess starch, allowing for even crispier results. Drying them thoroughly and using high oven heat are also crucial for the signature texture of the Crispy Baked Potatoes Recipe.
Should I peel the potatoes?
No need! Leaving the skins on adds both texture and extra nutrients. Plus, the skins help the wedges hold their shape and develop that satisfying crisp edge we all love.
Can I add other spices to the seasoning mix?
Absolutely! Feel free to sprinkle in cumin, chili powder, or even parmesan cheese for extra pop. The base seasoning is delicious as-is, but this recipe is incredibly forgiving if you want to get creative with flavors.
How do I keep the wedges from sticking to the baking sheet?
Lining your baking sheet with parchment paper works wonders, but you can also use a silicone baking mat. Make sure the wedges are spaced out evenly and not crowded, which helps them crisp and release easily.
Final Thoughts
Ready for your new favorite side? I hope you adore this Crispy Baked Potatoes Recipe as much as I do. It’s the ultimate potato experience—simple, delicious, and wildly versatile. Give it a try and let it earn a permanent spot in your recipe rotation!
Print
Crispy Baked Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crispy Baked Potatoes are a delicious and easy side dish that pairs well with any meal. With a perfect blend of seasonings, these potatoes come out of the oven crispy on the outside and tender on the inside.
Ingredients
Potatoes:
- 4 medium russet potatoes, scrubbed and dried
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Optional Toppings:
- sour cream
- chopped green onions
- shredded cheese
- crumbled bacon
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Potatoes: Slice the potatoes into wedges after scrubbing and drying them. Toss the wedges with olive oil, salt, pepper, garlic powder, and paprika.
- Bake Potatoes: Arrange the seasoned potatoes on a baking sheet and bake for 35-40 minutes until golden and crispy, flipping halfway through.
- Serve: Let the potatoes cool slightly before serving with your favorite toppings or dipping sauces.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before baking, then pat dry.
- Yukon Gold potatoes can be used for a creamier texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
