Idaho: Baked Potato Wedges (Starchy Side Dish)

I’ve always loved Idaho’s renowned spuds, so my baked potato wedges make the ultimate starchy side—crispy outside, fluffy inside, and packed with flavor from their Andean origins. I use 4 large russet potatoes, oil, salt, pepper, and garlic powder; just wash, slice, season, and bake at 425°F for 25-30 minutes. Experiment with spices or dips for a twist, and you’ll find plenty of ways to perfect this comforting classic.

History

SAVE IT

Baked potato wedges trace their origins to the Americas, where potatoes were first domesticated by indigenous peoples in the Andes region centuries ago, later spreading globally through European exploration and becoming a staple in various cuisines.

In the United States, they evolved as a simple, versatile side dish reflecting cultural influences like British and Irish traditions, with regional variations such as Southern-style wedges seasoned with Cajun spices or New England versions featuring herbs and garlic, signifying local tastes and resource availability.

Traditionally served at casual family dinners, barbecues, or sporting events, these wedges embody everyday comfort food, often accompanying grilled meats or as a popular appetizer in pubs and fast-food settings.

Ingredients

SAVE IT

– Potatoes, the star of the show – oh, let’s say 4 large russet ones**: These sturdy spuds** are your go-to for wedges because they bake up all fluffy inside and crispy outside, you know?

Picture them as the reliable friend who never lets you down, slicing into wedges that are just begging to be seasoned.

– Olive oil or vegetable oil, about 2-3 tablespoons – because who wants dry wedges?: This stuff is like a cozy blanket for your potatoes, helping them crisp up in the oven without sticking.

It’s the unsung hero that makes everything golden and irresistible, especially when you’re aiming for that perfect crunch.

– Salt, a good pinch or two – wait, is there such a thing as too much? Probably not here: Everyone’s favorite flavor booster, this keeps things simple yet spot-on.

Think of it as the spice that wakes up your taste buds, turning ordinary wedges into something you’d fight over at a family gathering.

– Black pepper, freshly ground if you’re feeling fancy, around 1 teaspoon****: A little kick to balance the earthiness of the potatoes.

Why settle for bland when a dash of this can add that playful zing, like sneaking in a surprise that makes you go, hmm, now that’s alive?

– Garlic powder, about 1 teaspoon – because life’s too short for flavorless food: This powdered wonder brings a warm, aromatic punch without the fuss of fresh cloves.

It’s like giving your wedges a secret whisper of goodness, making you wonder how you ever ate potatoes without it.

– Paprika, smoked or sweet, say 1/2 teaspoon – for that colorful twist that says, hey, look at me: Whether you pick the smoky kind for a barbecue vibe or the sweet for everyday charm, it adds a reddish hue and subtle depth.

Imagine it as the outfit that dresses up your dish, with just enough flair to keep things interesting without stealing the spotlight.

– Onion powder, optional but oh-so-tempting, about 1/2 teaspoon: If you’re in the mood for that gentle oniony essence, this one’s your sidekick.

It’s like adding a conversational aside to the recipe, whispering, “Why not layer on more flavor?” without overwhelming the crowd.

– Fresh herbs like rosemary or parsley, a handful chopped – if you’re up for that extra touch: These green buddies bring a fresh, herby note that elevates the whole deal.

Think of them as the fun neighbor who pops in to liven up the party, adding a bit of earthiness that makes you pause and appreciate the little things in life.

– Optional dip fixings, like a dollop of sour cream or ketchup on the side – because wedges deserve companions: Not strictly for the wedges themselves, but hey, what’s a good bite without something to dunk it in?

It’s that playful exaggeration where you might say, “These wedges could start a dip revolution if you’re not careful.”

Cooking Steps

SAVE IT

Let’s jump into making these baked potato wedges, shall we?

Start by grabbing your 4 large russet potatoes and giving them a good scrub under cold water to wash off any dirt—because nobody wants gritty surprises in their crispy treats.

Preheat your oven to 425°F, which is that sweet spot for turning ordinary spuds into golden perfection, and line a baking sheet with parchment paper to keep things from sticking.

Once that’s set, slice each potato lengthwise into even wedges, aiming for about 8 per potato, so they’re chunky enough to stay tender inside but thin enough to crisp up nicely.

Now, in a large bowl, toss those potato wedges with 2-3 tablespoons of olive oil or vegetable oil—it’s like giving them a warm hug that helps achieve that irresistible crunch.

Add in your seasonings: a good pinch or two of salt, about 1 teaspoon of freshly ground black pepper if you’re in the mood for a little zing, 1 teaspoon of garlic powder for that cozy aroma, and 1/2 teaspoon of paprika for a colorful, smoky twist that makes you wonder, why didn’t I try this sooner?

If you’re feeling extra, sprinkle in 1/2 teaspoon of onion powder and a handful of chopped fresh herbs like rosemary or parsley; mix everything together gently, making sure each wedge gets coated evenly, almost like you’re dressing up for a casual get-together.

– Bake them to golden glory: Arrange the wedges on your prepared baking sheet in a single layer, cut side down, to promote that enviable crispiness—overcrowding is the enemy here, trust me, it leads to soggy results nobody wants.

Pop them into the preheated oven and bake for about 25-30 minutes, flipping halfway through with a spatula for even browning; you’ll know they’re done when they’re golden and tender on the inside, with edges that make a satisfying crunch.

Let them cool for a minute or two before serving, because who says you can’t enjoy a simple side that feels like a big win without all the fuss?

Tips and Variations

SAVE IT

If you’re tweaking these baked potato wedges to make them your own, start by experimenting with seasonings—swap in a dash of cayenne pepper for a mild kick that might just wake up your taste buds, or mix in some dried thyme for that herby vibe that feels like a sneaky upgrade without much effort.

For extra crispiness, which can sometimes be tricky if your potatoes are too moist, try patting them dry with a paper towel before tossing in the oil, and remember, spacing them out on the baking sheet is key so they don’t steam instead of crisp up.

Oh, and if you’re in the mood for variety, swap russet potatoes for sweet ones to add a natural sweetness that pairs wonderfully with a sprinkle of cinnamon, turning a simple side into something that almost feels like cheating on your diet in the best way possible.

And hey, why not get creative with dips, like a quick yogurt-based sauce instead of the usual ketchup, because who says wedges have to be boring when a little twist can make dinner feel like a fun experiment gone right?

Tools