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How to Cut Potato Wedges: Step by Step Guide

Potato wedges are a triangular or wedge-shaped potato cut, usually with the skin left on. When prepared and cooked correctly, they make a delicious and healthy side dish or appetizer. However, cutting them can be tricky if you’ve never done it before.

Cutting potato wedges involves a few simple steps. First, wash your potatoes and cut off any bad spots. Cut the potatoes in half lengthwise and then slice them into wedges. The thickness of the wedges is up to you, but they should be uniform to cook evenly.

As you read on, we will explain how to cut potato wedges, including the best potatoes to use and what tools you will need. We’ll also give you some tips on cooking potato wedges to perfection.

Prepare for cutting

It’s important to wash potatoes thoroughly. Washing removes any dirt or bacteria that may be on the surface of the potato. It also helps to remove any pesticides or herbicides that may be present.

To wash potatoes, scrub them under running water with a vegetable brush. Soaking them in a bowl of water for 10 minutes can also help remove any dirt or debris. Depending on how clean your potatoes are, you can choose to either peel them or leave the skin.

Which potatoes are best for wedges?

Which potatoes are best for wedges

The type of potato you use for wedges is up to you. However, some potatoes are better suited for particular wedge recipes than others. For example, Russets and Idaho potatoes are excellent dry and oil-based cooking options because of their high starch content.

The high starch content prevents the potatoes from absorbing too much oil, making them crispy on the outside and fluffy on the inside. Other options such as hash browns and latkes are also good choices.

For steaming and boiling, waxy potatoes, i.e., Yukon Gold, Carola, LaRette, Fingerlings, and Austrian Crescent potatoes, are good choices. These potatoes have a lower starch content meaning they don’t absorb as much water. As a result, they hold their shape better and are less likely to fall apart.

Tools needed when cutting potato wedges

Below are the tools you’ll need to cut potato wedges:

  • A sharp knife: A sharp chef’s knife such as a Santoku knife or a Kiritsuke knife works best. Avoid using a dull knife as it will crush the potatoes instead of slicing through them cleanly.
  • A cutting board: Use a cutting board that’s large enough to accommodate the potatoes. The best cutting board material for potatoes is wood because it’s softer than plastic and won’t dull your knife as quickly.
  • Bowl: You’ll need a cutting board to catch the potato wedges as you cut them. A plastic or glass bowl works best.
  • Vegetable peeler (optional): If you plan on peeling the potatoes, you’ll need a peeler. However, you can also use a paring knife for the job.

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How to cut the potato in wedges

How to cut the potato in wedges

Below is a step-by-step guide on how to cut potato wedges:

  1. Remove any buds or eyes on the potatoes. Buds make the potatoes taste bitter, so removing them is essential. A paring knife works well for removing the buds.
  2. Cut off any bruised or damaged areas of the potato. These sections will not cook evenly with the rest of the potato and make the wedges taste bad. By removing them, you’ll have tastier and more visually appealing wedges.
  3. If you plan on peeling the potatoes, do so now. You can use a vegetable peeler or a paring knife to remove the skin. However, it’s best to leave the skin on if you’re using waxy potatoes.
  4. Cut the potato in half lengthwise. Place the potato on the cutting board with the smaller end facing you. Use your knife to cut the potato in half, moving the blade from the top of the potato towards the bottom. Be sure to cut through the center of the potato so that each half is equal in size.
  5. Cut each half of the potato into wedges. First, cut each potato half in half. Then, cut each quarter in half. You should now have eight equal-sized wedges. If the potatoes are too thick, you can cut them into thirds instead of halves. Just be sure to adjust the cooking time accordingly.

How to cook potato wedges

There are several ways to cook potato wedges. The most common methods are frying, roasting, and baking.

Frying

Potato wedge fries

Frying is the quickest way to cook potato wedges. It’s also the method that results in the crispiest wedges. Season the wedges with salt, pepper, and any other spices. Then, heat a few inches of oil in a large skillet over medium-high heat. The oil should be hot enough that a potato wedge sizzles when added to the oil.

Carefully add the potato wedges to the hot oil. You may need to cook them in batches depending on the size of your skillet. Fry the wedges for 3–5 minutes per side or until they’re golden brown and crisp.

Roasting

Roasting is a healthy alternative to frying. It’s also an easy way to cook potato wedges. Preheat your oven to 475°F. Then, toss the wedges with olive oil and any seasonings you like. Spread the wedges out on a baking sheet and roast for 12–15 minutes per side or until they’re golden brown and cooked through.

Baking

Baking is similar to roasting, but it’s done at a lower temperature. First, preheat your oven to 400°F. Proceed to toss the wedges with olive oil and any seasonings you like. Then, bake for 30–35 minutes or until the wedges are lightly browned. Baking is also an alternative to deep-frying if you don’t want to use as much oil.

FAQs

Closing

Understanding how to cut potato wedges is essential for anyone who enjoys this classic side dish. With a little practice, you’ll be able to cut wedges that are perfect for frying, roasting, or baking.

It’s optional to remove the skin, but many people prefer to leave it on for added flavor and nutrition. Be sure to cut the potatoes into even wedges so they’ll cook evenly. And don’t forget to season them before cooking!

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