Le Stanze Bistrot Cafe – Baked Potato Wedges are a perfect example of this comfort food doesn’t need to be complicated. With their crispy edges, fluffy centers, and savory seasoning, these wedges are a customer favorite whether served as a side, snack, or a dish all their own. Baking instead of frying gives them a lighter texture and allows the natural flavor of the potatoes to shine through, while a few simple spices transform them into a crave-worthy treat.
Whether you’re cooking for guests or preparing a cozy evening meal, this recipe is guaranteed to deliver flavor and satisfaction with minimal effort. Let us walk you through our signature preparation so you can enjoy cafe-quality wedges straight from your oven.
The secret to perfect baked potato wedges lies in selecting the right potato and seasoning it just right. Here’s a list of ingredients that bring this simple dish to life:
| Ingredient | Quantity |
|---|---|
| Large russet potatoes | 4 pieces |
| Olive oil | 3 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika (smoked or sweet) | 1 teaspoon |
| Dried oregano or rosemary | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Parmesan cheese (optional) | 2 tablespoons |
| Fresh parsley (for garnish) | As desired |
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Making the perfect batch of baked potato wedges doesn’t take long just a bit of care and attention to detail. Follow these steps for the best results:
| Step | Procedure | Notes |
|---|---|---|
| 1 | Wash and scrub the potatoes thoroughly. Leave the skin on for texture and slice each potato into 6–8 thick wedges. | Try to make the wedges similar in size for even baking. |
| 2 | Soak the wedges in cold water for 20–30 minutes. Drain and pat completely dry. | This removes excess starch and helps them crisp up better. |
| 3 | Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or a light coat of oil. | A hot oven ensures crisp edges. |
| 4 | In a large bowl, toss the potato wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper. | Ensure each piece is well coated. |
| 5 | Arrange the wedges in a single layer on the baking tray. Bake for 35–40 minutes, flipping halfway through. | Wedges should be golden and crisp on the outside. |
| 6 | Optional: In the last 5 minutes, sprinkle Parmesan over the wedges and return to oven. | Adds a savory, cheesy crust. |
| 7 | Remove from oven, garnish with chopped parsley, and serve hot. | Best enjoyed immediately for maximum crunch. |
Baked potato wedges are a flexible companion to many meals, or they can easily stand alone. At Le Stanze, we often serve them alongside grilled chicken, roasted vegetables, or with a simple aioli or spicy ketchup on the side.
For a heartier option, turn them into a main course by adding toppings like shredded cheese, sour cream, and crispy bacon bits essentially creating a deconstructed loaded potato.
Looking for a vegetarian pairing? A tangy yogurt dip with herbs like dill and mint works beautifully, or serve them next to a fresh green salad with lemon vinaigrette for a lighter meal.
Don’t be afraid to get creative with dips garlic mayo, sriracha ketchup, tzatziki, and honey mustard all pair wonderfully with the smoky, herbed flavor of these wedges.
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Once you’ve mastered baked potato wedges, there’s a whole world of roasted side dishes waiting to be explored. Try the same method with sweet potatoes for a naturally sweeter alternative. Or, for something with a bit more bite, consider oven-roasting carrot and parsnip spears with cumin and coriander.
Another variation? Spicy Cajun Wedges just swap in cayenne pepper and Cajun seasoning for a bold kick.
These roasted sides are versatile, flavorful, and easy to adapt based on the season, the meal, or your spice rack. They also offer a healthier, oven-baked alternative to deep-fried dishes all without compromising on taste or texture.
