Crispy Potato Wedges (In Oven)
I love making crispy potato wedges in the oven! This recipe explains how to use baking soda and cornstarch to make a crispy potato wedge. This recipe is simple to make and takes a small amount of preparation.
They make a beautiful side dish. Like my oven baked fries, they pair well with a homemade burger or some crispy chicken tenders.
Why Does Cornstarch Make potato wedges Crispy?
A starch is usually added to fried foods since they become incredibly crispy when fried. Adding some cornstarch to potato wedges before baking them will add an extra level of crisp. I read that the starch molecules absorb water from the surface of the potato. Then as they are initially heated in oil the granules swell, which allows the starch molecules to separate from one another. As the water leaves (during frying),
“these starch molecules lock into place, forming a rigid, brittle network with a porous, open structure.”Cooks Illustrated
Additionally, amylose and amylopectin (starch molecules) form cross-links with each other when frying. This gives room for the coating to crack and provides the crispiness.
the two types of starch molecules (amylose and amylopectin) form some cross-links with one another at high frying temperatures, further reinforcing the coating’s structure. Thus, the molecules in this porous network have room to compress and fracture, providing the sensation of crispiness. Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.
What Does Soaking Potatoes in Water Do?
Soaking potatoes in cold water before baking helps to remove some of the excess starch. Without soaking, they could become gummy or sticky when baked and prevent the potato wedges from cooking evenly. Personally I bake them sometimes without soaking, due to time constraints, and they still taste amazing. They generally turn out a bit less crispy but still great to eat.
Does Baking Soda Make Potato Wedges Crispy When Baked?
Adding some baking soda to the water before soaking them, helps to break down the exterior of the potato. This allows them to crisp easier and draws out some more of the starch. However, soaking them in cold water without baking soda is still beneficial.
How to Make Crispy Potato Wedges in The Oven
Prep The Potatoes
Step 1: Rinse and scrub the potatoes. If you want you can always peel them if the skin is rough and gross looking. I like to cut out any brown spots. Then I slice them into wedges by cutting them into quarters and then into eighth’s.
Step 2: Soak them for 30 minutes, in cold water that contains 1/2 a tsp of baking soda. Make sure to drain the water and pat them dry with a paper towel before seasoning.
Soaking them first removes some of the starch which prevents sticking together. Adding the baking soda breaks down the exterior and helps them crisp.
Season the Potato Wedges
Step 3: After draining them and patting dry, put them in a bowl and add olive oil, bit of cornstarch, salt, pepper, parsley and paprika and stir together to combine.
Spread the wedges in a single layer onto a parchment lined baking tray. Make sure they have adequate space and are in a single layer. The space helps you get crispy oven baked potato wedges. I also like to add another light sprinkling of salt and pepper before baking.
Bake at 425 for 20 minutes. Then turn the oven down to 375F and bake for an additional 18-20 minutes. They should look puffy and browned when done.
Crispy Potato Wedges, made in Oven
- 1 large baking sheet
- parchment paper
- 1 mixing bowl
- 5-7 medium sized potatoes
- ½ tsp Baking soda to add to water while soaking (optional)
- 3 TBSP olive oil
- 1/2 TBSP Cornstarch
- 1 tsp Paprika
- 1 TBSP Parsley
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Preheat the oven to 425 and line a baking tray with parchment paper.
- Scrub and prep the potatoes. Chop each potato into 8 wedges.
- Place in a bowl and soak for 30 minutes in cold water mixed with ½ tsp baking soda. Make sure to drain well and pat dry.
- Mix with the olive oil, cornstarch, paprika, pepper and salt and then spread them in a single layer on the baking sheet.
- Bake at 425 for 20 minutes. Then turn the heat down to 375, flip potatoes and bake for an additional 18-20 minutes or until desired crispiness. Remove from the oven and lightly salt.