I’ll be honest, I am not a fan of potato wedges. If my options at a restaurant are standard fries, sweet potato fries, tater tots, or potato wedges, my choices are, in this order:

  • Sweet potato fries
  • Standard fries
  • Tater Tots
  • Salad

That’s right. Potato wedges never make the cut.

However, for some weird reason I cannot fathom, my family seems to like potato wedges, so I decided to take one for the team and find some recipes we could create at home.

I was dreading every moment of this.

I filed these recipes under things I know I won’t like.

Well, I was wrong.

What I dislike intensely about potato wedges is the incorrect potato to crispness ratio. Sadly, most restaurant potato wedges are, well, mushy. I’m not looking for a slightly-held-together potato shape. I’m searching for an extra crispy exterior paired with a well-cooked interior. In my book, you have to get the extra crispy part right in order for there to be any chance of a correct crisp-to-potato ratio.

Behold, three recipes that hit the mark on my (completely made-up) crispiness-to-potato scale.

Simple to Make — Best Ever Baked Parmesan Garlic Potato Wedges

Source: The Recipe Critic

One more important note: Not only do I hate potato wedges, I hate Parmesan cheese. And yet I selected a Parmesan potato wedge. Go big or go home!

If a recipe calls for Parmesan and I can reasonably replace it with Romano, I’m going to do that. Sorry, all my Italian neighbors growing up. I’m team Romano.

The Recipe Critic went the extra mile by explaining how to make the wedges extra crispy. Keep reading to find out the secret.

Four things to know about the Best Ever Baked Parmesan Garlic Potato Wedges recipe:

  • This recipe is scalable. Go to the print recipe page and select the number of servings.
  • Confession: I used pre-shredded Romano instead of freshly grated Parmesan. Sometimes convenience is key, and we typically don’t keep fresh Parmesan or Romano on hand.
  • Because I wanted extra crispy wedges, I followed The Recipe Critic’s advice and soaked my cut wedges in hot water for 10 minutes, dried them off, and then seasoned them.
  • These took about 30-35 minutes to reach the crispy perfection I wanted. Check on your wedges toward the end of the cooking time and adjust as necessary.

This recipe forced me to eat my words and my wedges. These are beyond delicious and we will be incorporating them into our regular side dish rotation.

Easy to Elevate — Crispy Baked Sweet Potato Wedges

Source: Something About Sandwiches

If I was forcing myself to do a potato wedge post, I at least had to include one sweet potato recipe. And, if you’re paying attention, you noticed that this is a Crispy Baked Sweet Potato Wedges recipe.

It’s all about the crisp.

Sweet potato wedges presented a good news, bad news situation in our house. My family loves wedges. I think I’ve made it abundantly clear that I hate wedges. I love sweet potato fries. My family hates sweet potato fries.

I was wedged into a corner, trying out this recipe alone.

Seven things to know about the Crispy Baked Sweet Potato Wedges recipe:

  • This recipe is scalable. Go to the print recipe page and select the number of servings.
  • Plan ahead as you need to soak the sweet potato wedges in cold water for at least 30 minutes. The longer, the better according to the recipe.
  • Don’t forget to dry the wedges after you remove them from the water. If you skip this step, you could end up with soggy wedges. No one wants that.
  • I had to massage the cornstarch onto the wedges in the plastic bag. Just shaking the bag didn’t completely coat them.
  • I needed more cornstarch than the recipe indicated to completely coat the wedges. I didn’t measure how much I added, I just added it bit by bit until I was able to achieve the light coating recommended.
  • I had to massage the wedges again when I added the seasoning to the plastic bag. I wanted the seasoning to be evenly distributed and shaking the bag didn’t achieve that. You could put the wedges in a large bowl, add the seasoning and then mix with your fingers. Do what you need to do to evenly coat them.
  • My wedges needed less than 40 minutes to completely cook so check them toward the end of the cooking time. Unfortunately, I skipped this step and, as you can see in the photo at the end of this post, mine started to burn a bit.

As you can see from the photo below, my Crispy Baked Sweet Potato Wedges ended up a bit, well, extra crispy.

Fine. They were a bit burned.

However, inside the (extra) crisp exterior, the sweet potato fluffed into almost a whipped potato texture. Silky. Fluffy. Cloud-like. Not sure what kind of magic that was, but it’s my kind of magic.

Made to Impress — Oven Baked Potato Wedges Seasoned with Coriander & Cumin with Saffron Greek Yogurt Dip and Small Batch Garlic Aioli

Source: Rumispice for the Oven-Baked Potato Wedges Seasoned with Coriander & Cumin and Rumispice for the Small Batch Garlic Aioli

If you live for potato wedges and are feeling extra inspired to make not only the wedges, but two dipping sauces, you’ve come to the right place.

As with all our Made to Impress recipe selections, this recipe is still highly achievable and really doesn’t take any longer to make than our Simple to Make or Easy to Elevate potato wedge options.

Three things to know about the Oven-Baked Potato Wedges Seasoned with Coriander & Cumin recipe:

  • Even though this recipe doesn’t specifically call for it, I soaked my potato wedges in hot water for 10 minutes and individually dried them off prior to adding the seasoning. This method increases the crispiness of the wedges.
  • Keep constant watch while toasting the coriander and cumin. While toasting enhances the flavor of a spice, if you don’t pay close attention, you can burn them.
  • To best utilize your time, prep your wedges and get them in the oven before working on the sauces. While the wedges are cooking, you can whip together the dipping sauces.

Five things to know about the Saffron Greek Yogurt Dip and Small Batch Garlic Aioli recipe:

  • Plan your time making the sauces. Start the sauces by infusing the saffron in the hot water. Then move on to making the Garlic Aioli and prepping your ingredients for the Saffron Greek Yogurt Dip.
  • The Garlic Aioli comes together in less than 5 minutes. Enough said. And this ailoi can be used on sandwiches and as a dip for pita chips or veggies.
  • The Saffron Greek Yogurt Dip also comes together in less than 5 minutes once the saffron is infused in the hot water. This dip would also be wonderful with pita chips and veggies.
  • You don’t need a garlic press to press garlic. Simply smash and peel the garlic, mince it, add a little salt and then use the blade of your knife to scrape it into a paste. Check out this video from Hello Fresh Australia. You’ll be a garlic-pressing pro in about 30 seconds.
  • Saffron is expensive. Is it worth it? YES, it’s worth it for this dipping sauce. Why is it so expensive? It takes an insane amount of manually harvested saffron flowers to make one pound of spice. How many, you ask? Try 75,000 flowers.