Potato wedges are a delicious snack or side dish, but they can easily lose their crispiness if not stored properly after cooking. Fortunately, there are several easy methods you can use to revive crispiness in leftover potato wedges.
The main reason potato wedges lose their crisp exterior is moisture. As they sit after cooking, condensation forms which leads to sogginess. Reheating them in the oven or air fryer drives off that excess moisture and restores the crispy texture.
How to Store Potato Wedges
Proper storage after initially cooking potato wedges is key to maintaining crispiness. Here are some storage tips:
- Allow potato wedges to cool completely before storing. Storing them while still hot leads to condensation forming and moisture being trapped.
- Store in an airtight container or bag. This prevents outside moisture from getting in and making them soggy.
- Use wax paper or paper towels to line the storage container and absorb condensation.
- Store in the refrigerator if not eating within 2 hours. The cold environment keeps moisture in check.
With proper storage, leftover potato wedges can stay crispy for up to 3-4 days in the fridge.
How to Crisp Up Refrigerated Potato Wedges
If your potato wedges have been stored in the refrigerator and lost their crispy texture, it’s easy to revive them:
Oven Method
- Preheat your oven to 425°F.
- Spread the potato wedges out in a single layer on a baking sheet.
- Bake for 10-15 minutes, flipping once halfway through, until hot and crispy.
The dry heat of the oven will drive off any moisture that accumulated on the potato wedges while in the fridge. Baking them uncovered allows that moisture to escape. Just monitor closely near the end to avoid burning.
Air Fryer Method
- Preheat your air fryer to 400°F.
- Spread the potato wedges in a single layer in the air fryer basket.
- Cook for 4-8 minutes, shaking the basket occasionally, until crispy.
The rapid hot air circulation of the air fryer mimics deep frying and will crips up those potato wedges quickly. The timing may vary based on how powerful your particular model is.
How to Reheat Fully Cooked Frozen Potato Wedges
For potato wedges that were frozen after initially cooking, here are some reheating methods:
Oven Method
- Preheat oven to 425°F.
- Place frozen potato wedges on a baking sheet in a single layer.
- Bake 15-20 minutes until hot and crispy, flipping halfway.
It’s best not to thaw the potato wedges first when reheating this way. The dry heat will thaw and crisp them up at the same time.
Air Fryer Method
- Preheat air fryer to 400°F.
- Add the frozen potato wedges to the air fryer basket in a single layer.
- Cook 10-15 minutes, shaking occasionally, until crispy and thawed.
The air fryer can also crisp up frozen potato wedges nicely without needing to thaw first. Just keep an eye on them as air fryer times can vary.
Deep Fry Method
- Heat 3-4 inches of oil to 375°F in a heavy pot or Dutch oven.
- Fry the frozen potato wedges in batches for 2-3 minutes until golden brown and crispy.
- Drain on a paper towel-lined plate.
Deep frying is the crispiest reheating method since the potato wedges are completely submerged in hot oil. The frozen state helps them retain moisture inside for a fluffy interior. Just don’t crowd the pot and monitor oil temperature.
How to Crisp Up Microwaved Potato Wedges
It’s best to avoid microwaving potato wedges if you want them crispy, as the microwave’s moist heat makes them soggy. However, you can salvage microwaved wedges:
- After microwaving, spread wedges on a baking sheet and broil 2-3 minutes per side.
- Or, transfer to a hot skillet with 1 tbsp oil and sauté until crisped, about 2 minutes per side.
- They won’t get as crispy as properly reheated wedges, but it does help revive some texture.
The high heat from broiling or pan-searing helps dry out the surface of the microwaved potato wedges and adds some crunch.
What Makes Potato Wedges Crispy?
There are a few factors that contribute to getting crispy baked potato wedges straight out of the oven:
Oil Coating
Coating the raw potato wedges in oil helps facilitate browning in the oven. The oil absorbs into the exterior and fries it from the inside-out. Use a neutral high smoke point oil like canola or vegetable oil.
Potato Type
The variety of potato makes a difference. Waxy potatoes like red or Yukon gold hold their shape better when frying. Starchier russets can get crisp but also cook up extra soft inside with long bake times.
Moisture Control
If any moisture gets trapped between the potato wedges, it leads to steaming instead of frying and a soft result. Make sure raw wedges are dried well and spread out when baking.
High Heat
Crispiness requires a high temperature, ideally over 400°F. This level of heat rapidly drives off moisture and browns the exterior through Maillard reactions.
Time Management
Pull the wedges from the oven once golden brown but before they get dried out or burnt around the edges. Thinner wedges will need less time.
Tips for Extra Crispy Potato Wedges
Follow these tips for the crispiest oven-baked potato wedges:
- Soak raw potato wedge cut potatoes in cold water for 30 minutes to remove excess starch, then dry thoroughly.
- Increase the baking temperature to 450°F.
- Use a baking steel or stone to mimic a pizza oven environment.
- Line the baking sheet with foil and lightly grease for maximum crispness.
- Flip the wedges over halfway through baking.
With the right techniques, your potato wedges can achieve that satisfying crunch on the outside and fluffy interior every time.
Common Problems and Fixes
Not Enough Oil
Fix: Increase the amount of oil used to coat the raw potato wedges before baking. Use 2-3 tablespoons of oil per pound of potatoes.
Too Low Oven Temperature
Fix: Crank the oven heat up to at least 425°F. The high heat helps the potato wedges brown and crisp up.
Overcrowded Pan
Fix: Don’t overload the baking sheet with too many wedges touching. Leave space between them for air circulation. Use multiple pans if needed.
Baking Too Long
Fix: Set your oven timer and check doneness a few minutes early. Baking too long causes excess moisture loss and drying out.
Not Preheating Oven
Fix: Always preheat your oven fully before baking potato wedges. The initial blast of heat is crucial for crisping the exterior.
Serving Ideas
Potato wedges make a great accompaniment to many dishes. Consider serving them:
- With chicken tenders or fried fish as an alternative to fries
- Topped with chili, bacon bits, and cheese as loaded wedges
- With eggs and breakfast meats as a hearty breakfast side
- With Greek yogurt or chutney as an appetizer
- Tossed with buffalo sauce, blue cheese, and ranch dressing
Be creative and customize your potato wedges to match the cuisine you are serving. Crispy potato wedges pair well with nearly anything!
Conclusion
Reviving crispiness in potato wedges is easy with the right reheating technique. Oven baking, air frying, and deep frying are all great options for crisping up pre-cooked wedges that lost their crunch. Controlling moisture is the key, so allow thawed potato wedges to dry before reheating. With the proper storage, prep, and cooking methods, you can enjoy crispy baked potato wedges anytime.