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potato wedges recipe oven
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: General
Description
A recipe for crispy oven-baked potato wedges coated in a sticky, sweet, and smoky maple-sriracha glaze, perfect as a showstopping side dish.
Ingredients
- 1.5 kilograms Russet potatoes, cut into wedges
- 1/3 cup olive oil, divided
- 2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1/3 cup pure maple syrup
- 2 tablespoons sriracha
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat Oven and Prep Pans: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: Thoroughly wash and scrub the potatoes. Cut each potato lengthwise into even wedges, aiming for 8–12 wedges per potato, to ensure consistent cooking.
- Season Wedges: Place the cut potato wedges in a large bowl. Add 1/4 cup of the olive oil, sea salt, and black pepper. Toss well until every wedge is evenly coated with the oil and seasoning mixture.
- First Roast for Crispness: Arrange the seasoned wedges on the prepared baking sheets in a single layer, ensuring sufficient space between each wedge. Roast for 20 minutes, then flip the wedges with a spatula to promote even browning, and roast for an additional 15–20 minutes, or until tender and lightly golden.
- Make Glaze: While the potatoes roast, whisk together the maple syrup, sriracha, smoked paprika, garlic powder, and apple cider vinegar in a small bowl. Add the remaining 1 tablespoon of olive oil to the glaze for extra richness. Set aside half of the glaze for drizzling at the end.
- Glaze and Final Roast: Remove the par-cooked potatoes from the oven. Gently transfer the hot wedges to the large bowl used earlier and toss them with half of the prepared glaze until well coated. Return the glazed wedges to the baking sheets for the final roast. Bake for 10–15 minutes, or until the glaze has caramelized and the wedges are deeply golden and crispy at the edges.
- Serve and Garnish: Remove from the oven and transfer to a serving platter. Drizzle generously with the remaining glaze and scatter the fresh cilantro over the top for a vibrant pop of color and freshness.
Notes
For extra crispiness, soak the cut potato wedges in cold water for at least 30 minutes before seasoning; drain and pat completely dry before roasting. If the glaze begins to burn during the second roast, reduce the oven temperature by 25°F (15°C) for the remaining time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 270g
- Calories: 343 kcal
- Sugar: 13g
- Sodium: 800mg
- Fat: 11.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 0mg