📝 About This Recipe
Elevate the humble spud with this masterclass in texture and aromatic depth, where the savory power of premium onion powder takes center stage. These wedges are par-boiled to ensure a fluffy interior before being tumbled in a signature spice blend that creates a shattered-glass crispness on the outside. It is a sophisticated take on a classic comfort food, delivering a deeply caramelized, sweet-and-savory onion profile that is simply irresistible.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean, skin left on)
- 2 tablespoons Kosher Salt (for the boiling water)
The Onion Spice Rub
- 2 tablespoons Onion Powder (high-quality, granulated)
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 tablespoon Cornstarch (the secret for extra crunch)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
The Fats & Finishing
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (melted, for richness)
- 2 tablespoons Fresh Chives (finely minced for garnish)
- 2 tablespoons Parmesan Cheese (finely grated, optional)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C) and place a large, rimmed baking sheet inside to get hot. This ensures the potatoes sizzle the moment they hit the pan.
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2
Slice each scrubbed potato in half lengthwise, then slice each half into 3 or 4 uniform wedges depending on the size of the potato.
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3
Place the wedges in a large pot and cover with cold water. Add the 2 tablespoons of kosher salt. Bring to a boil over high heat.
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4
Once boiling, reduce heat and simmer for exactly 5 minutes. The potatoes should be slightly softened on the outside but still firm in the center.
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5
Drain the potatoes thoroughly in a colander and let them steam-dry for 2-3 minutes. This step is crucial for removing excess moisture.
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6
In a small bowl, whisk together the onion powder, garlic powder, smoked paprika, dried thyme, cornstarch, sea salt, and black pepper.
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7
Transfer the par-boiled potatoes back into the dry pot. Drizzle with olive oil and melted butter, tossing gently to coat every surface.
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8
Sprinkle the onion spice rub over the potatoes. Cover the pot with a lid and shake vigorously for 10 seconds. This 'scuffs' the edges of the potatoes, creating a starchy paste that bakes into a crisp crust.
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9
Carefully remove the hot baking sheet from the oven and lightly grease with a splash of oil. Spread the wedges out in a single layer, ensuring they aren't touching.
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10
Roast for 20 minutes. Then, use tongs to flip each wedge to a new side to ensure even browning.
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11
Bake for another 15-20 minutes until the wedges are deep golden brown and sound hollow when tapped.
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12
Remove from the oven and immediately sprinkle with the grated Parmesan (if using) and fresh chives while the oil is still sizzling.
💡 Chef's Tips
Always use Russet potatoes for the best starch content; waxier potatoes like Red Bliss won't get as crispy. Do not skip the par-boiling step, as it allows the onion powder to adhere to the starchy surface rather than just sliding off. If your onion powder has clumped, sift it before mixing to ensure an even distribution of flavor. Ensure the wedges are not crowded on the pan; if they are too close, they will steam instead of roast. For a spicy kick, add 1/4 teaspoon of cayenne pepper to the dry rub mixture.
🍽️ Serving Suggestions
Serve alongside a cold, creamy Sour Cream and Onion dip to double down on the flavor profile. Pair with a grilled Ribeye steak and a crisp Caesar salad for a classic steakhouse experience. These wedges are the perfect companion to a hoppy IPA, which cuts through the richness of the spices. Serve as a base for 'Loaded Onion Wedges' topped with melted cheddar and crispy bacon bits. Accompany with a side of spicy honey-mustard for a sweet and savory contrast.