• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
  • Recipes
  • Gardening
    • How to Grow: A to Z
    • What to Plant Now: January in Southern California Zone 10b
  • Backyard Chickens
  • Crafts & DIY
  • Amazon Storefront

Carmen in the Garden logo

You are here: Home / Recipes / Crispy Potato Wedges: 3 Ingredients

May 12, 2020 Recipes

Crispy Potato Wedges: 3 Ingredients

Want to achieve crispy potatoes at home easily? “Soggy potatoes?” Don’t know her. Have you ever tried to make crispy potatoes on your own at home and they either come out soggy or mushy? Have you ever tried frying your own potatoes and are left with a big mess?

To make crispy potato wedges at home, you just need potatoes, salt and a high heat oil. You will also need a few basic kitchen tools such as a cutting board, knife, baking sheet and oven. No, you don’t need an air fryer or an instant pot or an industrial grade fryer. Simply by baking the potato wedges in the oven, the process will be nearly mess free without sacrificing the crisp you desire.

Types of Potatoes

I recommend Yukon Gold potatoes for this recipe. I find that Yukon Gold potatoes give a really nice crisp on the exterior of the wedge but maintain a nice, creamy inside. Yukon Golds are also easy to cut in to bit size wedges because of their size. This recipe, however, can be made with other types of potatoes – you will just want to make sure that you follow the same wedge-cutting instructions.

Cutting the Potatoes

It is important how you cut your potato wedges. You only want to have two cut sides and the outer curve of the potato wedge. It should look like an orange slice when you are done. To cut the wedge, cut the potato in half. Place the flat side down and cut in half again. Place the flat side down again but this time cut from the outer edge in to the corner that is face down on the cutting board. The reason you only want two edges is that you will only need to flip the wedges once during the baking process.

Potatoes first cut in half
Wedges placed on baking sheet

High Heat & Neutral Oil

The best oil option for crispy potatoes is an oil that is high heat and neutral. I opt for grapeseed oil because it can withstand higher cooking temperatures and imparts no added flavor to the potatoes.

Using a high heat oil for your crispy potato wedges is very important. A high heat oil has a relatively high “smoke point.” For example, olive oil has a LOW “smoke point” between 350 and 410 degrees Fahrenheit. It is said that when low heat oils are heated past their smoke point, they emit carcinogenic properties. Not only that but the burnt smoke taste will transfer to your crisped wedges. Opt for an oil that is suited for high heat such as grapeseed oil (my favorite choice) or canola/ vegetable oil.

Using a neutral oil is also important. An oil that is not neutral will impart flavors on to your potatoes. For example, olive, walnut, chile, and sesame oils are definitely not neutral. Whereas, grapeseed, vegetable, and sunflower are considered to be “neutral” oils. The neutral oils will not exude flavors that you aren’t intending to give your potatoes.

Baking Sheet

To achieve the crispy potatoes in the oven, you will need a durable baking sheet. The baking sheet acts as a frying pan for your potato wedges – the oil and the pan heat up in the oven to crisp up the side of the potato wedge. You will flip the wedges over half way through baking to crisp up the other side. I recommend a durable, good quality baking sheet like these ones I have from Sur La Table: Silver Classic Half Sheet Pan, Set of 2. Don’t line your baking sheet with foil or parchment. Your potatoes won’t crispy up.

Coat wedges with a high heat neutral oil on an unlined baking sheet

Additional Spices and Toppings

This recipe is very simple yet enjoyable on its own. It’s also easy to spruce up your potato wedges with some additional spices or toppings such as garlic powder, rosemary sprigs, or onions. Have fun with it and customize your wedges to suit yourself! Dip in ketchup, aioli, or mustard and you’re in business!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

3 Ingredient Crispy Potato Wedges

  • Author: carmeninthegarden
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 2 servings 1x
  • Method: baking
  • Cuisine: simple
Print Recipe
Pin Recipe

Description

Achieving crispy potatoes in your home doesn’t need to be difficult or messy. Simply cut your potatoes in to wedges, lather with a neutral high heat oil, sprinkle some salt, bake at 425 for 50 minutes – done! Easy.


Ingredients

Scale
  • About 4 yukon gold potatoes (orhowever many you want or have!)
  • High heat oil (vegetable, grapeseed, canola, sunflower for example)
  • Kosher Salt
  • Additional Spices

Tools you’ll need:

  • Baking sheet
  • Metal tongs
  • Knife
  • Cutting board
  • Oven
  • Cooling rack

Instructions

  1. Preheat your oven to 425 degrees.
  2. Wash your potatoes and cut into wedges. How you cut your potatoes is very important. You only want your potatoes to have two cut sides.  Place the wedges on the baking sheet. Don’t line the baking sheet with foil or parchment paper or else your potatoes won’t crisp up. 

  3. Drizzle with oil all over and use your hands to coat thoroughly. Wash your hands. Sprinkle salt all over. 

  4. Make sure none of the potatoes are touching and that one side of the cut potato is flush with the baking sheet. You don’t want the curved side touching the baking sheet. 

  5. Bake for 25 minutes. Check for desired crisp by flipping one of the wedges over.  Depending on your oven or wedge thickness, you may need to cook for 5-10 minutes longer. Remove from the oven. Using the metal tongs, flip each wedge over so the non-crisp side is now face down on the baking sheet. Return to the oven for approximately 20 more minutes or until desired crisp is achieved.  

  6. Remove from the oven and immediately let cool on a cooling rack with either a piece of parchment, paper towel or tea cloth underneath. 

  7. Enjoy!


Keywords: easy, 3 ingredient, crispy potatoes

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Categories: Recipes Tags: potatoes

Previous Post: « Gardening Time Management
Next Post: Backyard Chickens & Coop FAQ »

Primary Sidebar

Follow Me

  • instagram
  • tiktok
  • youtube
  • mail
  • amazon

Load up on new recipes, gardening tips +more

get exclusive Carmen in the Garden content straight to your inbox.

Thank you!

Hi There!

Welcome to Carmen in the Garden. I have always been dedicated to self-reliance and sustainability. I find it incredibly rewarding to do something on your own. Dig deeper →

Posts

Archives

  • March 2023
  • February 2023
  • December 2022
  • October 2022
  • September 2022
  • May 2022
  • April 2022
  • February 2022
  • January 2022
  • December 2021
  • October 2021
  • September 2021
  • April 2021
  • January 2021
  • December 2020
  • November 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019

Footer

Stay Connected

This site is owned and operated by Carmen Crow. www.carmeninthegarden.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies.

More

  • Garden & Skills Books
  • Garden Wear
  • Homepage
  • How to Grow: A to Z
  • My account
  • Privacy Policy
  • Recommendations
  • Recommended
  • Seed Starting
  • Shop
  • Terms & Conditions

Copyright © 2023 Carmen in the Garden on the Cookd Pro Theme