Extra Crispy Potato Wedges {without frying!}

Last updated: October 29, 2021
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Extra Crispy Potato Wedges without a fryer, Made For Dipping

Ideal date with myself: seat at the bar, glass of wine, and some sort of hot, salty, fried potato situation.

It’s not unusual for me to dine alone, whether Brian is out of town or I just need some solo time. I enjoy the people watching, not having to think about a conversation, and feasting on something a little indulgent.

But my wallet said I should maybe think about recreating this wine and dine experience at home. Mission: recreate a foolproof recipe that didn’t require a deep fryer, yet would still satisfy my crispy potato craving.

Extra Crispy Potato Wedges without a fryer, Made For Dipping

The secret lies in a two-step process.
I know, you wanted it to be a one-step process (so did I.)

But the results just weren’t as good! Failed experiments resulted in a few different outcomes: too oily, soggy, crisp on the outside but half raw inside, and under salted.

How to Make Crispy Potato Wedges

You’ll boil the potatoes to cook them slightly, from the inside out. Then you’ll pat them dry before they go into the oven at high heat. And then they roast! Thats it.

Extra Crispy Potato Wedges without a fryer, Made For Dipping

These potato wedges are extra crispy on the outside, extra fluffy inside, and totally made for dipping. Best eaten straight off the pan, or in a parchment cone if you’re feeling fancy. They’d be a perfect side dish for these Instant Pot Turkey Meatballs

And I’ve included a recipe for homemade sour cream & chive dip, a must! (It reminds of “Top the Tater”, which I think we went through a tub of every week in college.)

Easy drinking, easy dipping. I like that match. xo

Extra Crispy Potato Wedges, made with a fryer {at home recipe}

Extra Crispy Potato Wedges (without frying)

Par-boiling potato wedges, then baking, makes them extra crispy. Just like french fries, but healthier!
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Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Yield: 5 servings
Author: Amanda Paa

SCALE:

Ingredients

for potatoes:

  • water
  • 1 1/2 pounds petite potatoes tri-color or golden yellow, cut vertically in half, then vertically in half again to make wedges
  • 1 1/2 teaspoons kosher salt divided
  • 2 tablespoons olive oil
  • 1/4 teaspoons black pepper

for dip:

  • 3/4 cup sour cream
  • 2 small green onions thinly sliced, white and green parts
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt

Instructions

  • To make dip, blend all ingredients in a high speed blender or food processor until smooth. Set in refrigerator until ready to use.
  • Preheat oven to 450 degrees F.
  • Fill a large pot with water, about 6-8 cups (or enough to cover potatoes by 2 inches), and bring to a boil. Add 1 teaspoon salt, then potatoes.
  • Simmer for 10 minutes, until potatoes are just fork tender. Turn off stove, and drain potatoes very well. Add potatoes back to the pot and set over the hot burner to dry off any remaining water.
  • Toss potatoes with olive oil, remaining 1/2 teaspoon salt and pepper. Spread out on baking sheet so they are not touching. Bake for 10 minutes, stir and flip. Then bake for 12 minutes longer, until potatoes are golden brown and crispy. Serve immediately with dip.

Did you make this?

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February 25, 2017

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23 comments

  1. These look restaurant-worthy! If I had it my way, potatoes (in any form) would be an everyday sort of thing. My grandma says it’s our Irish roots, and I totally associate them with comfort. I can’t imagine a more delicious salty treat. Definitely trying your 2 part method, which I’m sure takes oven fries right over the top! xo

    • Potatoes work for every meal of the day, and not many things are like that! Love hearing your love for them that runs deep in your Irish roots. xo

  2. I love people watching when I take myself out to dinner. Wine & crispy potato based things is my jam – two steps is fine if they turn out as perfect as these. Love it!

  3. I have been trying to recreate crispy potato wedges for so long and almost gave up because of how long they always took. You have saved me! I can’t wait to try this method. Sounds like the perfect solo date night in :) xo