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Serving Tip: Serve hot alongside burgers, roasted chicken, or even as a fun appetizer with ranch or marinara dipping sauce.
Storage Tip: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back that crispiness.
Variations:
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for a spicy twist.
Cheese Lover's Dream: Mix mozzarella or cheddar with Parmesan for a gooey, cheesy version.
Herb Explosion: Swap oregano with Italian seasoning or sprinkle fresh rosemary before baking.
FAQ:
Q: Can I use other types of potatoes?
A: Yes! Yukon Golds or red potatoes also work great, but russets are best for that classic crispy edge.
Q: Do I have to peel the potatoes?
A: No need! Leaving the skin on adds texture and helps the wedges hold their shape during baking.
Q: Can these be made ahead of time?
A: You can slice and soak the potatoes in cold water for up to a few hours before baking. Just dry them thoroughly before seasoning to get maximum crispiness.
Q: How can I make them extra crispy?
A: Soak the potato wedges in cold water for 30 minutes before seasoning—this removes excess starch for even crispier edges.
Would you like me to also create a Pinterest-style recipe card or a quick video script for this?
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