Get ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone at your table begging for more! These cast iron skillet potato wedges are the ultimate crispy, golden-brown sensation that combines restaurant-quality crunch with home-cooked comfort. Whether you're a cooking novice or a seasoned chef, this foolproof recipe will elevate your culinary skills and impress even the pickiest eaters with its irresistible texture and bold, savory flavors.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium russet potatoes, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Wash the russet potatoes thoroughly and pat them completely dry with paper towels to ensure maximum crispiness.
- Cut each potato lengthwise into even wedges, approximately 1/2 to 3/4 inch thick, ensuring uniform size for consistent cooking.
- Place the potato wedges in a large mixing bowl and drizzle with olive oil, tossing gently to coat each wedge evenly.
- Sprinkle garlic powder, paprika, salt, and black pepper over the potato wedges, mixing thoroughly to distribute the seasonings.
- Preheat a cast iron skillet over medium-high heat for about 3-4 minutes to ensure even heat distribution.
- Carefully arrange potato wedges in a single layer in the hot cast iron skillet, ensuring they are not overcrowded.
- Cook the potato wedges for 15-20 minutes, turning them every 5 minutes to achieve golden-brown and crispy edges on all sides.
- Use tongs to flip the wedges, ensuring each side gets direct contact with the hot skillet surface.
- Check the potatoes' doneness by inserting a fork - they should be tender inside and crispy outside.
- Remove the potato wedges from the skillet and place them on a paper towel-lined plate to absorb excess oil.
- Let the wedges rest for 2-3 minutes before serving to allow the exterior to maintain its crispiness.
- Serve hot with your favorite dipping sauce like ranch, aioli, or ketchup.
Tips
- Moisture is the enemy of crispiness! Always thoroughly pat your potato wedges dry with paper towels before cooking to ensure maximum crunch.
- Use a cast iron skillet for the best heat distribution and that signature crispy exterior. If you don't have one, a heavy-bottomed skillet will work too.
- Cut your potato wedges as uniformly as possible to ensure even cooking. Aim for wedges about 1/2 to 3/4 inch thick.
- Don't overcrowd the skillet - give your potato wedges breathing room to crisp up properly. Cook in batches if necessary.
- Flip the wedges every 5 minutes to achieve an even, golden-brown color on all sides.
- Experiment with different seasonings like rosemary, thyme, or cayenne pepper to customize the flavor profile.
- Serve immediately for the ultimate crispy texture, and have your favorite dipping sauce ready to go!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
