The quick answer is yes, you typically leave the potato skin on when making potato wedges. The potato skin adds texture, flavor, and nutrients to the wedges.
Why Leave the Potato Skin on for Wedges
There are a few key reasons why leaving the potato skin on is recommended for making wedges:
- Texture – The potato skin helps add a nice crispness and crunch to the exterior of the wedges.
- Flavor – The skin has a more concentrated potato flavor compared to the interior potato flesh.
- Nutrients – The skin contains a significant amount of dietary fiber, vitamins, and minerals.
- Appearance – The skin provides a rustic, appetizing look to the wedges.
The skin contains most of a potato’s fiber, iron, potassium, zinc, vitamin C, and many other nutrients. By leaving it on, all these beneficial compounds make it into your finished potato wedges.
Preparing Potato Wedges with Skin On
Making great potato wedges with the skin on just takes a few simple steps:
- Select firm, smooth potatoes. Russet or Yukon Gold potatoes are great choices.
- Wash the potatoes well while leaving skin on.
- Cut the potatoes into thick wedges, at least 1/2 inch thick.
- Toss the wedges in oil, seasoning, and spices. Olive oil works well.
- Spread the seasoned wedges on a baking sheet.
- Bake at 400°F for 35-45 minutes, flipping once.
- Finish with salt, parsley, or other desired toppings.
Cutting the unpeeled potatoes into thick wedges exposes more of the flesh and interior for a soft, fluffy interior. Meanwhile, the intact skin gets crispy and full of flavor.
Seasoning Ideas
There are endless options for flavoring your potato wedges. Get creative with herbs, spices, sauces, cheeses, etc. Some popular seasoning ideas include:
- Salt, pepper, garlic powder, paprika, oregano, chili powder
- Parmesan cheese, cheddar cheese, blue cheese
- Ranch seasoning
- BBQ sauce, buffalo sauce
- Sour cream, Greek yogurt
- Chopped rosemary, thyme, parsley
Should You Peel Potatoes for Wedges?
While leaving the peel on is highly recommended, you can peel your potatoes if you prefer for wedges. Reasons you may want to peel them include:
- You don’t like texture of skin
- Concerned about pesticide residues
- Want softer, more uniform texture
- Using older potatoes with tougher skins
- Making wedges for those who don’t like skins
If you do peel, be sure to retain some thickness to the wedges so they hold their shape during cooking. Also, add extra oil and seasonings to make up for flavor lost from peeling.
Key Tips for the Best Wedges
Follow these tips for extra crisp, flavorful potato wedges every time:
- Cut potatoes into wedges shortly before cooking. Soaking in water can make them lose flavor and turn mushy.
- Dry wedges thoroughly after tossing in oil to maximize crispiness.
- Use a baking sheet lined with parchment paper or foil for easy cleanup.
- Flip wedges midway during baking for even cooking.
- Check for doneness by piercing with a fork. They should be tender inside.
- Serve wedges hot and fresh from the oven for the best texture.
Are Skins Safe to Eat?
For most healthy people, potato skins are perfectly safe and make a nutritious addition to wedges. However, there are a few things to keep in mind:
- Wash potatoes well before cooking. This removes dirt and residue.
- Avoid green potato skins, which indicate solanine buildup.
- Peel skins if concerned about pesticide exposure.
- Cook wedges thoroughly. Raw potato skins are harder to digest.
- Avoid feeding skins to young children or those with digestion issues.
As long as you take reasonable precautions, the skins add great texture and nutrients to potato wedges for most people.
Conclusion
Potato wedges are most flavorful, nutritious, and attractive when made with the skins on. The skins add fiber, vitamins, crispiness, and classic potato flavor. Simply wash, slice, and season the unpeeled potato wedges before baking until tender and golden brown. Feel free to peel the potatoes if you prefer, but the skins make wedges extra delicious. Follow these tips for irresistible potato wedges with skins that become the star of any meal.