📝 About This Recipe
The ultimate comfort food classic, these potato wedges are a masterclass in textural contrast—boasting a shatteringly crisp golden exterior and a fluffy, cloud-like center. Infused with smoked paprika and aromatic garlic, they represent the heart of rustic home cooking. When paired with our cooling, zesty chive sour cream, they transform from a simple side into a sophisticated snack that's impossible to stop eating.
🥗 Ingredients
The Potatoes
- 4 large Russet Potatoes (scrubbed clean and dried thoroughly)
- 3 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 tablespoon Cornstarch (the secret for extra crunch)
The Seasoning Blend
- 1 teaspoon Smoked Paprika (adds a deep, woody color)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
Chive Sour Cream Dip
- 1 cup Sour Cream (full fat recommended for creaminess)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 pinch Sea Salt (to taste)
Garnish
- 1 tablespoon Fresh Parsley (chopped)
- 2 tablespoons Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside the oven while it heats; a hot pan ensures the potatoes start crisping the moment they touch the surface.
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2
Slice each scrubbed potato in half lengthwise. Slice each half into 3 or 4 uniform wedges, ensuring they are roughly the same thickness for even cooking.
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3
Place the wedges in a large bowl of ice-cold water for 10 minutes. This removes excess surface starch, which is the key to achieving a crispy exterior.
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4
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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5
In a small bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
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6
Return the dry wedges to a clean, dry bowl. Drizzle with olive oil and toss until every surface is glistening.
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7
Sprinkle the seasoning/cornstarch mixture over the potatoes. Toss vigorously until the wedges are evenly coated in a matte, spiced paste.
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8
Carefully remove the hot baking sheet from the oven. Arrange the wedges in a single layer, skin-side down if possible, ensuring they aren't touching.
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9
Bake for 20 minutes. The bottoms should be starting to turn a deep golden brown.
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10
While the potatoes bake, prepare the dip by whisking together the sour cream, minced chives, lemon juice, and a pinch of salt. Cover and refrigerate until serving.
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11
Flip the wedges using a spatula and bake for another 15-20 minutes until they are fork-tender on the inside and crunchy on the outside.
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12
Remove from the oven and immediately sprinkle with freshly grated Parmesan and chopped parsley while the oil is still sizzling.
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13
Let the wedges rest for 2-3 minutes on the pan; this allows the crust to set perfectly before serving.
💡 Chef's Tips
Use Russet or Idaho potatoes for the fluffiest interior; waxy potatoes like Red Bliss won't have the same texture. Always soak the potatoes in cold water to remove starch, but ensure they are bone-dry before oiling. Do not overcrowd the pan; if the wedges are too close, they will steam instead of roasting. If you want a spicy kick, add 1/4 teaspoon of cayenne pepper to the seasoning blend. For a vegan version, swap the sour cream for a cashew-based cream and use nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Serve as a side to a juicy Wagyu beef burger or a gourmet club sandwich. Pair with an ice-cold Pale Ale or a crisp Sauvignon Blanc to cut through the richness. Add a side of sweet chili sauce alongside the sour cream for a popular Australian-style presentation. Serve as a 'Loaded' platter by topping with crispy bacon bits and melted cheddar cheese.