Mom’s Baked Potato Wedges
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My potato wedge recipe takes a classic American side dish and kicks things up a notch! With a homemade blend of Western flavors, these crispy, fluffy fries will blow you away with each bite. And the best part? There’s no messy frying involved!
I love taking flavors from my childhood and recreating them in my kitchen, and I’m proud to say that I’ve successfully made a potato wedge recipe that’s even better than what mom used to make. Or, at least, it’s a very close tie!
These homemade potato wedges are dusted in delicious seasonings that pack a punch. And the secret to these super crispy fries? An egg white! The crust crisps up perfectly, but you still get that fluffy baked texture when you bite down. Similar to my crispy hasselback potatoes.
In this potato wedge recipe, I mix together a handful of flavorful seasonings for a delicious Western kick. But one of the best things about this recipe is that you can use any of your favorite seasonings! Some other delicious seasoning blends you can try include my Everything Bagel, Cajun and Copycat Montreal Seasoning recipes.
INGREDIENT NOTES AND SUBSTITUTIONS
- Russet Potatoes -A popular choice for making fries, they are wonderfully dense and have thick skins to help them to keep their shape and body. They are also nice and large, which helps make grabbable wedges. If necessary, you could use white potatoes instead,
- Egg Whites -My trick to perfectly crispy fries! The whites help steam the homemade potato wedges, resulting in both fluffy and crispy textures. I don’t recommend substituting or skipping this ingredient.
- Sesame Seeds -For an additional pop of flavor and texture. Once baked and toasted, these seeds are easier to bite down on and become nutty in taste. You might use poppy seeds as a substitute, though the flavor is not the same.
- Garlic Powder – A textbook flavor enhancer. We’ll go with a powder to easily incorporate with our other seasonings in this blend. Chives could work as an alternative for a similar flavor and aroma, though they will stand out on their own.
- Onion Powder – This seasoning adds a very mild bite and heat, melding well with other flavors. It’s commonly found in salt and spice mixes.
- Salt & Pepper – Classic seasonings that can’t be missed!
HOW TO MAKE MY POTATO WEDGE RECIPE
- Preheat. Preheat your oven to 450°F.
- Mix the Seasonings. Combine the sesame seeds, garlic powder, onion powder, salt, and pepper in a bowl. Set aside until it’s time to season the potatoes.
- Prep the Potatoes. Give your spuds a good scrub to remove the dirt, but don’t remove the skins. Slice them lengthwise, then halve them again, and once more. You’ll end up with 8 long wedges. Repeat with all potatoes and set aside.
- Beat an Egg. Crack an egg and separate the yolk and white, tossing the yolk. Beat the egg white in a large bowl until frothy.
- Coat the Wedges. Dip each wedge in the beaten egg white and place skin-side down on a lined baking sheet. Sprinkle the seasoning blend over each wedge. Be generous with the seasoning — each fry should be well-covered!
- Bake! Bake for 30-35 minutes, until the wedges are brown and crispy. To test if they are cooked through, poke each with a fork. If the fork slides in easily, they’re ready. If not, then you need to bake for another 5 minutes.
- Serve and Enjoy. Serve as they are or with your choice of condiment.
What are the best dipping sauces for potato wedges?
There are almost too many options to choose from! Popular choices include catsup (ketchup), Ranch, sweet chili sauce, honey mustard, sour cream, and spicy mayo. All of them are delicious, and it’s great to serve a combination.
Are homemade potato wedges healthier than regular fries?
These are! My potato wedge recipe doesn’t involve any frying — just baking. This method eliminates all of those unhealthy fats that you get from oil-soaked fries.
What do my fries turn out soggy?
Homemade potato wedges can get soggy when you use the soaking or parboiling method before baking or frying. In this recipe, however, we’re skipping those steps. By dipping the fries in the beaten egg white, they get nice and crispy without frying.
Can you refrigerate potato wedges?
Yes. If you want to prep ahead of time, then your sliced potatoes will stay fresh in the fridge for about 24 hours without losing flavor or texture. Place in a covered bowl with cold water.
Once cooked, your fries will stay good in the fridge for up to four days. But I promise that they won’t last that long!
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Mom’s Potato Wedge Recipe
- 4 russet potatoes
- 1 egg white beaten
- 1 tbsp sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 450°F. Mix the sesame seeds, garlic and onion powders and salt and pepper in a small bowl. Set aside.
- Wash each potato and leave skin on. Slice potatoes lengthwise. Slice each half in half again and then each piece into two pieces. You should have 8 long slices per potato.
- In a large bowl beat egg white until foamy. Place potato wedges in bowl of beaten egg white and toss to coat.
- Arrange potato wedges skin side down on a lined baking sheet. Sprinkle with seasoning blend and bake 30-35 minutes, or until the potatoes are cooked through, browned and crispy.
- Serve as is or with condiment of choice like catsup (ketchup), Ranch dressing, sweet chili sauce, honey mustard, sour cream or mayo.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
CAN PEEL THEM FOR THIS RECIPE?
If you prefer, not a problem Mary.
I love these they are incredible, crispy and delicious. Thanks Kevin
That egg white sure makes these puff up and stay crispy. Thanks Dave!
Kevin! Ryan made these the other night and we don’t want to eat potatoes any other way! He wanted to make some Za’atar fries to copy some famous potatoes from one of our favorite Mediterranean restaurants but I didn’t want the bother of heating up oil and smelling up the kitchen and have had this recipe of yours bookmarked for awhile now. He substituted the Za’atar seasoning for the sesame seeds but everything else was by the book. The outside was perfectly crisp and the inside was so tender, like a perfectly cooked baked potato. Dave couldn’t stop eating them either and he’s a huge Keto follower :D. They’re on the menu again for this weekend and I have two friends committing to make them on Father’s Day with their burgers. This will go down as one of our favorite Kevin Is Cooking recipes and you know we’ve made a lot! And wow, do they look fabulous, too!
Awe, you’re the BEST Sally! So glad everyone enjoyed these. Hope you’re all safe and sane during these crazy times. Cheers friend!
I could eat SO many of these, Kevin! Love that they’re baked not fried!
One of my favs for baking potatoes!
These look so delicious, and I like the idea of using the egg whites to get the potatoes crispy and well coated in that delicious seasoning!
It’s a great trick my mom shared with me. They puff up great, too!
They look perfectly crispy, Kevin..just like a potato wedge should be! Great recipe from your mom 🙂
Thanks Dawn! I love recipes I’ve kept from my mom, they are always a winner and bring back great memories.
These certainly don’t look like my mama’s tater wedges! But, shhh, don’t tell her I said that! I love potato wedges, but I am not a huge fan of the fried ones, so these are screaming my name!! Deeeelish!
My lips are sealed Chey! 😉