Crispy potato wedges rank among the most beloved side dishes for good reason. Homemade versions often outshine frozen store-bought options in flavor and texture. Achieving that perfect crunch does not require a deep fryer or even an air fryer. A single everyday ingredient can transform ordinary oven-baked potatoes into golden, irresistible bites. This clever technique, shared by Moorlands Eater and highlighted by Express, delivers restaurant-quality results at home.
The star addition is cornmeal. Just two tablespoons sprinkled over the oiled potatoes create a light coating that promotes browning and extra crispiness. The coarse texture helps form those desirable wrinkled edges while keeping the interior fluffy. Many cooks swear by this method for healthier fries without sacrificing satisfaction.
Gather a handful of small potatoes for this recipe. Three tablespoons of olive oil ensure even coating and richness. Season generously with salt and pepper, then enhance with optional ground paprika, garlic powder, or chili flakes to suit your taste. Leave the skins on for rustic appeal and added fiber or peel them for a smoother finish.
Begin by cutting the potatoes into uniform wedges about half an inch thick. Consistent sizing guarantees even cooking throughout. Place the pieces in a bowl of cold water and soak for thirty minutes up to three hours. This crucial step draws out excess starch that would otherwise cause sticking or sogginess.
Drain the wedges well and pat them completely dry with a kitchen towel. Any remaining moisture prevents proper crisping. Toss them thoroughly with the olive oil and chosen seasonings until every surface gleams. The oil acts as glue for both spices and the upcoming cornmeal layer.
Line a large baking sheet with parchment paper for easy cleanup. Arrange the wedges in a single layer with space between each piece to allow air circulation. Sprinkle the two tablespoons of cornmeal evenly over everything. Gently rub it in so the granules adhere and form a thin barrier against the pan.
Preheat the oven to 375 degrees Fahrenheit. Slide the tray onto the middle rack and bake for roughly twenty minutes. The potatoes should soften inside with light browning on the outside. Carefully remove the sheet, flip each wedge, then increase the temperature to 425 degrees Fahrenheit for the final ten minutes.
Watch closely during the second phase as edges turn deep golden and delightfully crisp. If some pieces brown faster, rotate their positions for uniform results. The finished wedges emerge beautifully wrinkled with shatteringly crunchy exteriors and tender centers ready for immediate serving.
This oven approach uses far less oil than traditional frying while delivering superior texture. Soaking and cornmeal work together to eliminate common pitfalls like pale or limp results. Experiment with different potato varieties for subtle flavor differences. Yukon Golds offer buttery richness while russets provide classic fluffiness ideal for holding shape.
Potatoes remain one of the world’s most important staple crops, originally domesticated in the Andes region thousands of years ago. They supply significant potassium, vitamin C, and dietary fiber, especially when skins stay intact. Baking preserves more nutrients compared to boiling or deep frying. Cornmeal itself comes from dried corn kernels ground to varying textures and adds natural sweetness alongside its crisping power in countless dishes.
Roasted potato wedges pair perfectly with burgers, grilled meats, or simple dips like garlic aioli or spicy ketchup. The technique adapts easily to larger batches for gatherings or smaller portions for weeknight meals. Fresh herbs such as rosemary or thyme scattered before the final bake introduce aromatic depth. Storage in an airtight container keeps leftovers viable for quick reheating in a hot oven to restore crunch.
Have you experimented with cornmeal for crispier oven potatoes or discovered another favorite trick? Share your tips and results in the comments.
