How to Make Crispy Baked Potato Wedges with Garlic Aioli
Potato wedges are one of the easiest comfort foods you can make, and they’re perfect for snacking, sharing, or even as a side dish. The satisfying crunch of crispy baked wedges paired with a creamy garlic aioli dipping sauce is hard to resist. The best part? You don’t need to fry them to get that crispiness—baking works wonders! Let’s dive into how to make this delicious dish step by step.
Ingredients You’ll Need
For the Potato Wedges:
– 4 medium-sized potatoes (Russet or Yukon Gold work best)
– 3 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon onion powder (optional)
– ½ teaspoon black pepper
– ½ teaspoon dried oregano or rosemary (optional)
– Salt to taste
For the Garlic Aioli:
– ½ cup mayonnaise
– 2 garlic cloves, minced or grated
– 1 tablespoon fresh lemon juice
– 1 tablespoon olive oil
– A pinch of salt
Step 1: Prep Your Potatoes
Start by giving your potatoes a good scrub under running water. Since potato wedges taste great with the skins on, make sure to clean them thoroughly. If you prefer wedges without skins, feel free to peel them.
Next, cut each potato into wedges. A simple trick is to first cut the potato in half lengthwise, then cut each half into three or four equal wedges. The goal is to maintain even thickness so they’ll cook evenly.
Soak the potato wedges in a bowl of cold water for 20–30 minutes. This step removes excess starch, which helps make your wedges crispy when baked. Once they’ve soaked, drain them and pat them dry with a kitchen towel.
Step 2: Season the Wedges
In a large bowl, mix the olive oil, garlic powder, paprika, onion powder, black pepper, and your choice of dried herbs, like oregano or rosemary. Sprinkle in a pinch of salt (don’t overdo it—you can always add more later).
Add the potato wedges to the bowl and toss them until every wedge is well-coated with the seasoning mixture. Using your hands or a spatula makes this step easier.
Step 3: Bake the Wedges
Preheat your oven to 425°F (220°C). While the oven heats up, line a baking sheet with parchment paper. Arrange the wedges on the tray with the skin-side down. Make sure they’re spread out evenly and not overcrowded—this allows them to bake rather than steam.
Bake the wedges in the oven for 35–40 minutes. Flip them halfway through cooking to ensure they get crispy and golden brown on all sides. If you want extra-crispy wedges, you can turn on the broiler for the last 2–3 minutes of baking, but keep an eye on them to prevent burning.
Step 4: Make the Garlic Aioli
While your wedges are baking, it’s the perfect time to whip up the garlic aioli. In a small bowl, combine the mayonnaise, minced or grated garlic, fresh lemon juice, olive oil, and a pinch of salt. Mix everything together until smooth and creamy. If you love garlic, you can add an extra clove for a stronger flavor.
For an extra touch, let the aioli sit in the fridge for 10–15 minutes—this allows the garlic flavor to fully infuse into the sauce.
Step 5: Serve and Enjoy
Once the potato wedges are done, take them out of the oven and let them cool for a couple of minutes. Sprinkle with a little extra salt, if needed. Arrange them on a plate or serving dish alongside the garlic aioli dipping sauce.
These crispy baked potato wedges are best enjoyed fresh out of the oven, while they’re warm and crunchy. The creamy, tangy garlic aioli adds the perfect balance of flavor and richness.
Tips for Perfect Potato Wedges
- Use the Right Potatoes: Russet potatoes are sturdy and crisp well, while Yukon Golds have a creamier texture and rich flavor.
- Don’t Skip Soaking: Taking the time to soak your potato wedges in water makes a big difference—it helps make them crispy instead of soggy.
- Season Generously: Potatoes love flavor, so don’t be shy with the seasonings. You can even experiment with spices like chili powder or cumin for a kick.
- Use High Heat: Baking at 425°F helps get that golden, crispy texture. Lower temperatures might not give you the results you want.
- Serve Fresh: Potato wedges tend to lose their crispiness over time, so serve them straight from the oven for maximum crunch and deliciousness.
Why Baked Wedges Are Better Than Fried
While fried potato wedges are tasty, baking is a healthier alternative that still delivers on crunch and flavor. Baking requires less oil, is easier to clean up, and avoids the hassle of deep frying. Plus, your kitchen won’t smell like a fry station afterward. With a few tricks—like soaking the potatoes and using high heat—you can achieve that satisfying crunch without all the extra calories and mess.
Now that you know how to create crispy baked potato wedges with garlic aioli, it’s time to give it a try! This simple and delicious recipe is perfect for any occasion, whether you’re hosting friends, making a family dinner, or treating yourself to a cozy night in. Happy cooking!
