Homemade Crispy Potato Wedges
Homemade Crispy Potato Wedges
Ingredients
- 4 Russet potatoes, cut into wedges
- 1/2 cup olive oil
- 1/2 cup water
- 2 tablespoons rice flour, (all-purpose flour works too)
- 1 teaspoon salt, or to taste
- 1 tablespoon seasoning of choice, such as paprika, garlic powder, or a spice blend
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 10 min•🌡️ 425
- 2
Place the cut Russet potato wedges into a large bowl.
⏱️ 2 min
- 3
In a separate medium bowl, combine the olive oil, water, rice flour (or all-purpose flour), salt, and your chosen seasoning. Whisk well until the mixture is smooth and no lumps of flour remain.
⏱️ 3 min
- 4
Pour the prepared coating mixture over the potato wedges in the large bowl. Toss thoroughly to ensure every potato wedge is evenly coated with the mixture.
⏱️ 3 min
- 5
Spread the coated potato wedges in a single layer onto the prepared baking sheet, ensuring they are not overlapping. This is crucial for achieving crispiness.
⏱️ 2 min
- 6
Bake the potato wedges in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 425
- 7
Carefully remove the baking sheet from the oven. Using a spatula, flip each potato wedge to ensure even browning and crisping. Return the baking sheet to the oven and continue baking for another 25 minutes, or until the wedges are golden brown and crispy.
⏱️ 25 min•🌡️ 425
- 8
Once baked to perfection, remove the potato wedges from the oven. Serve immediately with your favorite dipping sauce and a sprinkle of fresh chopped chives, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crispy Potato Wedges
- 4 Russet potatoes, cut into wedges
- 1/2 cup olive oil
- 1/2 cup water
- 2 tablespoons rice flour, (all-purpose flour works too)
- 1 teaspoon salt, or to taste
- 1 tablespoon seasoning of choice, such as paprika, garlic powder, or a spice blend
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
⏱️ 10 min•🌡️ 425 - 2
Place the cut Russet potato wedges into a large bowl.
⏱️ 2 min - 3
In a separate medium bowl, combine the olive oil, water, rice flour (or all-purpose flour), salt, and your chosen seasoning. Whisk well until the mixture is smooth and no lumps of flour remain.
⏱️ 3 min - 4
Pour the prepared coating mixture over the potato wedges in the large bowl. Toss thoroughly to ensure every potato wedge is evenly coated with the mixture.
⏱️ 3 min - 5
Spread the coated potato wedges in a single layer onto the prepared baking sheet, ensuring they are not overlapping. This is crucial for achieving crispiness.
⏱️ 2 min - 6
Bake the potato wedges in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 425 - 7
Carefully remove the baking sheet from the oven. Using a spatula, flip each potato wedge to ensure even browning and crisping. Return the baking sheet to the oven and continue baking for another 25 minutes, or until the wedges are golden brown and crispy.
⏱️ 25 min•🌡️ 425 - 8
Once baked to perfection, remove the potato wedges from the oven. Serve immediately with your favorite dipping sauce and a sprinkle of fresh chopped chives, if desired.
⏱️ 5 min