Potato Wedges Recipe Oven

I’m always looking for a way to upgrade a simple weeknight side dish, and this sweet and smoky glaze is the perfect way to do it. This specific potato wedges recipe oven method results in wedges that are perfectly crisp on the outside and fluffy inside, coated in a sticky, sweet, and smoky glaze. It transforms a basic side into a showstopper for family dinners, game day, or a backyard BBQ.

Ingredients

• 1.5 kg (3.3 lbs) Potatoes: Russet or Yukon Gold potatoes are best for this recipe. Russets are high in starch, giving you a fluffy interior, while Yukon Golds offer a creamier texture. Scrub them well and try to pick potatoes of a similar size for even cooking.
• 60 ml (1/4 cup) Olive Oil: Used for coating the wedges before the first roast. Olive oil promotes even browning and crisping at high temperatures. You’ll need an additional 15 ml (1 tbsp) for the glaze mixture later.
• Seasoning Staples: 10 g (2 tsp) fine sea salt and 2.5 g (1/2 tsp) freshly ground black pepper. These are essential for drawing out moisture and creating a flavorful base layer. Adjust to taste, but don’t skimp on the salt, which helps create crispy edges.
• 80 ml (1/3 cup) Pure Maple Syrup: The base for our glaze, providing sweetness and caramelization. Use pure maple syrup, not pancake syrup, for the best flavor. This balances the heat from the sriracha.
• 30 ml (2 tbsp) Sriracha: Adds a punch of heat and a tangy kick to the glaze. Adjust this amount up or down depending on your family’s preferred spice level. If sriracha isn’t available, chili garlic sauce or a pinch of cayenne pepper will work.
• 7.5 g (1.5 tsp) Smoked Paprika: Gives a deep, savory, smoky flavor to the glaze. Smoked paprika is crucial for this recipe’s flavor profile. Don’t confuse it with sweet paprika, as the flavor impact is very different.
• 5 g (1 tsp) Garlic Powder: Adds a foundational aromatic element to the glaze. It’s better than fresh garlic here because it distributes evenly without burning during the second high-heat roast. Do not substitute with garlic salt as you’ve already added plenty of salt.
• 15 ml (1 tbsp) Apple Cider Vinegar: Provides essential acidity to cut through the richness and sweetness of the glaze. It brightens all the flavors and balances the profile. Lemon juice can be used as a substitute if necessary.
• 15 g (1/4 cup) Fresh Cilantro: Used for a fresh garnish to add color and brightness at the end. The fresh herbs contrast beautifully with the rich, sticky glaze. If cilantro isn’t popular, finely chopped chives or flat-leaf parsley work as alternatives.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how I get perfect results every time with this potato wedges recipe oven technique. I always use two sheet pans to ensure everything crisps up nicely.

• Step 1: Preheat and Prepare Baking Sheets. Preheat your oven to 220°C (425°F). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking. This high heat is key to achieving a crispy exterior quickly.
• Step 2: Cut the Potatoes. Thoroughly wash and scrub the potatoes. Cut each potato lengthwise into even wedges; aim for 8-12 wedges per potato, depending on its size. Uniform size ensures all wedges cook at the same rate, preventing some from burning while others remain raw.
• Step 3: Season the Wedges. Place the cut potato wedges in a large bowl. Add 60 ml (1/4 cup) of olive oil, the fine sea salt, and black pepper. Toss thoroughly until every surface of every wedge is evenly coated with the oil and seasoning.
• Step 4: First Roast for Crispness. Arrange the seasoned wedges on the prepared baking sheets in a single layer. Make sure to leave space between the wedges; overcrowding will trap steam and prevent crisping. Roast for 20 minutes, then flip the wedges with a spatula to promote even browning, and roast for another 15-20 minutes, or until the potatoes are tender and lightly golden.
• Step 5: Prepare the Maple-Sriracha Glaze. While the potatoes roast, whisk together the maple syrup, sriracha, smoked paprika, garlic powder, and apple cider vinegar in a small bowl. Add an additional 15 ml (1 tbsp) of olive oil to the glaze for extra richness and shine. Set aside half of the glaze for drizzling at the end.
• Step 6: Glaze and Second Roast. Remove the par-cooked potatoes from the oven. Transfer the hot wedges to the large bowl used earlier and gently toss them with half of the prepared maple-sriracha glaze until well coated. Return the glazed wedges to the baking sheets in a single layer for the final roast of this potato wedges recipe oven method. If the glaze starts to caramelize too quickly or burn on the edges, reduce the oven temperature by 15°C (25°F) for the final 5 minutes of baking.
• Step 7: Final Caramelization and Garnish. Bake for an additional 10-15 minutes, or until the glaze has caramelized and the wedges are deeply golden and crispy at the edges. 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.

How to Ensure Your Oven Potato Wedges are Extra Crispy

A crispy exterior and fluffy interior are the goals of any good potato wedges recipe. While high heat is essential, these steps are key to maximizing that satisfying crunch.

• Pre-soaking the potatoes: A key tip for maximizing crispness is to soak the raw, cut wedges in cold water for at least 30 minutes, or up to overnight. This removes excess surface starch, which can cause them to become gummy instead of crispy.
• The single-layer rule: Never overcrowd the baking sheet. If the wedges touch each other, steam builds up between them, preventing the moisture from evaporating and keeping them from browning properly. Use two baking sheets if necessary to ensure ample space between each wedge.
• High heat and flipping: A high temperature (220°C/425°F) is crucial for crisping up the skin. Flipping halfway through ensures even browning on all sides, resulting in a consistent crunch.

Serving Suggestions and Glaze Variations

This sweet heat glaze transforms basic oven potato wedges into a showstopping side dish, perfect for family dinners. The complex flavor profile pairs well with many main courses.

• Flavor pairings for this specific glaze: The sweet heat of this glaze pairs exceptionally well with rich, savory main courses like grilled chicken burgers or smoky BBQ ribs.
• Dips and sides: Serve these wedges alongside a cooling dip like blue cheese dressing, ranch, or a sour cream dip to contrast the heat. They are also excellent with a side of coleslaw or a fresh green salad.
• Spice level adjustments: To make the glaze milder for kids, reduce the sriracha to 1 teaspoon or eliminate it entirely and add a little extra smoked paprika for a smoky twist.

Make-Ahead Tips for Easy Dinner Prep

For quick meals during the week, this potato wedges recipe oven can be prepped in advance and reheated easily.

• Prepping ahead: You can cut the potatoes up to 1 day in advance. After cutting, store them in a bowl submerged in cold water in the refrigerator to keep them fresh and prevent oxidation. Drain thoroughly and pat completely dry before seasoning and roasting.
• Reheating leftovers: Leftover wedges are best reheated in a hot oven (200°C/400°F) or in an air fryer for 5-10 minutes. Avoid reheating in the microwave, which turns them soggy.

FAQs

What are the best potatoes for oven wedges?

Russet potatoes are generally preferred because their high starch content yields a fluffy interior. Yukon Golds are a great substitute for a slightly creamier texture. I find that Russets give the absolute best crispy exterior for this specific potato wedges recipe oven.

Should I parboil or soak the potatoes first?

Soaking in cold water for 30 minutes before roasting helps remove surface starch for extra crispiness, especially with Russets. Parboiling is an alternative method but adds extra time and steps; I find soaking simpler and just as effective for this recipe.

Why are my potato wedges soggy?

The most common reason for soggy potato wedges is overcrowding on the baking sheet. Ensure a single layer with space between wedges. Also, make sure your oven temperature is high enough and that you haven’t used too much oil.

Can I make this glaze without sriracha?

Yes, for a non-spicy version suitable for a family-friendly meal, simply omit the sriracha. The smoked paprika and maple syrup will still create a delicious, savory-sweet glaze.

Can I make this recipe in an air fryer?

Yes, air fryers are excellent for crispy wedges. Cook in batches at 200°C (400°F) for 15-20 minutes, flipping halfway. Toss with the glaze after the first cook, then return for a final 5 minutes until caramelized. This method yields a result similar to the oven potato wedges.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet at 200°C (400°F) until crispy, about 10 minutes. Reheating in the microwave will make the potato wedges soft instead of crispy.

Conclusion

This potato wedges recipe oven offers the perfect combination of crispy texture and complex, caramelized flavor, making it a reliable side for any meal. Pin this recipe to save for later on your Pinterest board or try it for your next family dinner.

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