“Healthy Oven-Roasted Potato Wedges Recipe: Soak Away the Starch for a Lighter, Crispier Bite”

Did you know that soaking sliced potatoes in cold water for a minimum of a half hour or up to 12 hours in the refrigerator will not only reduce the starch load of the potato but also make for crispier oven-roasted potatoes?  That's why I always soak my potatoes in cold water before roasting. 

Do you like your roasted potatoes crisp on the outside and soft and fluffy on the inside? I do- and I'm sharing the way I do it.

Potatoes often get a bad wrap. For years I shyed away from eating potatoes because I thought they were just too high in starch/carbs and thus fattening. 

Surprisingly, the attitude towards potatoes is changing. Potatoes, although high is carbs, are also high in valuable fiber and nutrients and there are ways to reduce the starch. One way to reduce the starch is to soak your potato slices in cold water and reduce the amount of oil when cooking.

There’s something comforting golden roasted potatoes coming out of the oven or air-fryer. The smell alone makes the kitchen feel warm and inviting. Whether you’re serving them with roasted veggies, a hearty salad, or a weekend meal, roasted russet potato wedges never disappoint. They’re simple, satisfying, and just plain delicious.

If you’ve ever craved that perfect roasted potato — crispy on the outside, soft and fluffy on the inside — this recipe is for you. Russet potatoes are ideal for wedges because their starchy texture gives you that irresistible crunch when roasted just right. The secret? Soak, dry, and a hot oven. That’s it!! 

Why You’ll Love Potato Wedges

• Golden, crisp edges with a tender middle

• Simple ingredients — nothing fancy, just pantry staples

• Perfect for any meal: serve with roasted veggies, (veggie) burgers, or even a hearty salad

  Reduced starch and oil recipe

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Ingredients

• 2 lbs russet potatoes, peeled and cut into thick wedges

  Water for soaking 

  Olive oil spray (optional) or aquafaba

• 1½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• 1 tsp smoked paprika or rosemary (optional)

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Instructions

1. Prep & soak:
   After cutting your potatoes into wedges, soak them in cold water for at least 30 minutes (or up to 12 hours in the fridge). This step removes some excess starch so your wedges roast up beautifully crisp.

2. Dry completely:
   Drain and pat them really dry with a clean towel or paper towels — any leftover moisture will cause steam instead of crisping.

3. Spray with olive oil (or toss in aquafaba) and seasoning:
   In a large bowl, spray the wedges with olive oil spray, salt, pepper, and any seasonings you like.

4. Roast:
   Arrange the wedges in a single layer on a parchment-lined baking sheet, flat sides down.
   Roast at 400°F (200°C) for 35–40 minutes, flipping halfway through and spraying with extra oil spray if desired.
   (For extra crispiness, go with 425°F and roast 30–35 minutes.)

5. Serve & enjoy:
   When they’re golden brown and crisp, sprinkle with a little salt or fresh herbs before serving.  

   My Notes: 

   I'm back from my cruise and will post about my experience on Norwegian Cruise Lines... probably in a week. We had a wonderful time. 

   1. Aquafaba is the liquid in a can of chickpeas. It is a great imposter and can be used in place of whipping up egg whites to coating vegetables for roasting. Make your own aquafaba when cooking dry chickpeas or use the liquid in a jar or can of chickpeas.  

   2. If you soak your potatoes in the refrigerator for more than 2 hours and want to get rid of more starch, change the water a few times such as every 2 -3 hours.     

   3. Soaking potatoes before cooking is sometimes recommended for diabetics to help reduce the starch load. 

   4. These potatoes can also be made in the air-fryer

   
   

   

   Disclaimer: I am not a medical professional and am not trying to give medical advice. The information on this blog is for educational purposes only. Always consult with your doctor before making any changes to your diet.