Prepare to fall in love with the irresistible crunch and comforting flavors of Crusty Herb Potato Wedges! This recipe is a celebration of crispy edges, fluffy centers, and the aromatic blend of herbes de Provence that transforms humble potatoes into a snack or side dish you’ll crave on repeat. Whether you’re serving them at a casual weeknight dinner or as part of a weekend feast, these golden wedges are ridiculously easy to make, deliver that all-important “crunch factor,” and are guaranteed to steal the show.
Ingredients You’ll Need
There’s nothing complicated here: just a handful of essential kitchen staples that work sheer magic together. Each ingredient plays a key role in building the signature flavor, color, and texture that make Crusty Herb Potato Wedges so hard to resist.
- Russet potatoes: The starchy texture ensures a crisp exterior while keeping the inside tender and fluffy—don’t substitute with waxy potatoes for best results.
- Olive oil: Helps potatoes brown beautifully and helps the herbs and spices stick for maximum flavor.
- Herbes de Provence: This fragrant French herb blend lends a savory, slightly floral note packed with flavor—if you haven’t tried this seasoning, you’re in for a treat!
- Paprika: Just a pinch gives gorgeous color and a subtle, smoky depth that makes every bite pop.
- Salt and ground black pepper: Essential for drawing out the natural potato flavor and giving each wedge the perfect savory finish.
How to Make Crusty Herb Potato Wedges
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 425 degrees F (220 degrees C) so it’s nice and hot—that’s key for achieving that crave-worthy, crusty exterior. Line a baking sheet with a silicone baking mat; this prevents the wedges from sticking and helps them brown evenly. If you don’t have a silicone mat, parchment paper works as a backup.
Step 2: Slice the Potatoes
Scrub two Russet potatoes well, then cut each potato into six equal wedges. This sizing is the sweet spot: big enough to stay fluffy inside, yet thin enough to crisp up gloriously on the outside.
Step 3: Season Like You Mean It
In a large bowl, toss the potato wedges with olive oil so every surface gets coated. Sprinkle in the herbes de Provence, paprika, salt, and black pepper. Take a minute to mix thoroughly—your hands are truly the best tool here—to ensure each wedge is laden with herby, savory goodness.
Step 4: Arrange and Bake
Space the seasoned potato wedges on their sides across the prepared baking sheet. Proper spacing means each wedge gets its own chance to crisp rather than steam—so resist the urge to overcrowd! Pop the tray in the oven and roast for 15 minutes.
Step 5: Flip and Finish
After 15 minutes, use tongs or a spatula to flip each wedge onto its other side. Return the baking sheet to the oven and continue baking for about 20 minutes more, until your Crusty Herb Potato Wedges are golden brown, audibly crunchy on the edges, and utterly irresistible.
How to Serve Crusty Herb Potato Wedges
Garnishes
A final flourish can take your wedges from simple to standout. Sprinkle with a little chopped fresh parsley, a dusting of extra paprika, or even a touch of flaky sea salt for an eye-catching and flavor-boosting touch right before serving.
Side Dishes
Crusty Herb Potato Wedges play well with just about anything! Pair them with grilled burgers, roasted chicken, pan-seared fish, or even a crisp tossed salad for a hearty meal that makes everyone happy. They’re just as brilliant alongside a homemade dipping sauce like garlic aioli, ketchup, or spicy sriracha mayo.
Creative Ways to Present
Pile your wedges in a rustic basket lined with parchment for that classic bistro look, or stack them log-cabin style on a wooden board for a more modern presentation. You can even skewer two or three cooled wedges onto toothpicks for party-ready appetizers—get creative and have fun making Crusty Herb Potato Wedges the star of the table!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (it’s rare, but possible!), store your cooled potato wedges in an airtight container in the refrigerator. They’ll keep their flavor well for up to three days, though they may lose a bit of their initial crispiness after chilling.
Freezing
Freezing Crusty Herb Potato Wedges is totally doable! Lay cooled wedges on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. This method prevents sticking and lets you grab only what you need. They’ll keep for up to two months in the freezer.
Reheating
To revive leftover or frozen wedges, bake them in a hot oven (400 degrees F) for 10-15 minutes. This re-crisps the edges and warms them through without drying out the center. Skip the microwave if you want to maintain that signature crust.
FAQs
Can I use other types of potatoes for Crusty Herb Potato Wedges?
Russet potatoes are ideal thanks to their starchy structure, which gets super crispy. However, Yukon Golds can also work if that’s what you have—just expect a creamier texture and slightly less crunch.
What if I don’t have herbes de Provence?
No worries! A mix of dried thyme, rosemary, and oregano makes a good substitute. You can also experiment with Italian seasoning or other favorite dried herbs for a twist on the classic flavor.
How can I make these wedges even crispier?
For extra crispness, soak the potato wedges in cold water for 30 minutes before seasoning and baking. This draws out excess starch. Just be sure to dry them thoroughly before adding oil and spices!
Is it necessary to peel the potatoes?
Not at all! The skin of Russet potatoes crisps up beautifully and adds rustic texture and extra flavor—plus, it holds nutrients and looks great on the plate.
Can I double the recipe for a crowd?
Absolutely! Just make sure to use two baking sheets and avoid crowding the pan so each wedge has space to crisp up. Rotate the trays halfway through baking for even browning.
Final Thoughts
If you’re searching for a side dish that brings equal parts comfort and crunch, Crusty Herb Potato Wedges are a must-try. With their golden crust, earthy herbs, and just the right hint of paprika, these wedges will have everyone reaching for seconds. Fire up your oven and treat yourself—you won’t be disappointed!
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Crusty Herb Potato Wedges Recipe
- Total Time: 45 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
These Crusty Herb Potato Wedges are a flavorful and crispy side dish that pairs perfectly with any meal. The herb seasoning adds a delicious twist to classic potato wedges, making them a family favorite.
Ingredients
Potato Wedges:
- 2 Russet potatoes, each cut into 6 equal wedges
Seasoning:
- olive oil
- 1 tablespoon herbes de Provence
- 1 pinch paprika, or to taste
- salt and ground black pepper to taste
Instructions
- Preheat Oven: Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
- Season Potato Wedges: Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated.
- Bake: Place wedges on their sides onto the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 2g
- Sodium: 594mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
