If you’re anything like me, sometimes you just need a side dish that’s simple yet bursting with flavor. Wendy’s Seasoned Potatoes have quickly become one of my go-to recipes for just that.
Wendy’s Seasoned Potatoes were introduced as a signature item on their breakfast menu, offering a savory alternative to traditional hash browns.
They are so irresistible, and their smoky, garlicky flavor instantly elevates any breakfast. I find myself craving them beyond the morning hours.
The perfectly golden potatoes, crispy on the outside and tender on the inside, with just the right amount of seasoning to make each bite irresistible.
These seasoned potatoes have a way of making even the simplest dinners feel a bit more festive. So, get ready to savor a dish that’s as easy to make as it is delicious!
Equipments Required
- Large Bowl: I use this to toss Seasoned Potatoes with oil and seasoning, ensuring they’re evenly coated.
- Baking Dish: This is where I arrange the seasoned potato wedges for baking as it helps them crisp up perfectly.
- Oven: My trusty oven does the magic of roasting the potatoes until they’re golden and crispy on the outside while remaining tender inside.
- Knife: I use a sharp knife to slice the potatoes into wedges or chunks, depending on how I want to serve them.
- Parchment Paper: I line my baking dish with parchment paper to prevent the potatoes from sticking and to make cleanup easier.
- Peeler: Though optional, I use a peeler if I prefer to remove the potato skins before cutting them into wedges.
- Basting Brush: I like using a basting brush to apply oil evenly to the potatoes, which helps them get a crispier finish.
Wendy’s Seasoned Potatoes Ingredients And Substitutions
Note: The ingredients mentioned in this section make four portions of Wendy’s Seasoned Potatoes.
- 2 Potatoes: Russet potatoes are my go-to, but Yukon Gold or red potatoes also work if I don’t have them.
- 1 Tablespoon Rice Flour: If I don’t have rice flour, I use all-purpose flour or cornstarch instead.
- 2 Tablespoons Vegetable Oil: I like using olive or canola oil as alternatives.
- 1 Teaspoon Cornstarch: When I’m out of cornstarch, I substitute it with an equal amount of flour, which also helps to get that crispy coating I love.
- 1 Teaspoon Smoked Paprika: If I don’t have smoked paprika, regular paprika or chili powder works just fine. For a bit more heat, I sometimes add cayenne pepper.
- 1 Teaspoon Black Pepper: I switch to white pepper or crushed red pepper flakes if I’m out of black pepper, depending on how much heat I want.
- 1 Teaspoon Garlic Powder: Fresh garlic, finely minced, is a great replacement if I don’t have garlic powder. I usually sauté it a little to mellow its flavor.
- 1 Teaspoon Onion Powder: If I don’t have onion powder, I use finely chopped fresh onion or shallots instead.
- 1 Teaspoon White Pepper (Ground): Black pepper is a suitable substitute if I don’t have white pepper, though it slightly changes the flavor.
- 1 Teaspoon Salt: Sea salt or kosher salt can replace regular salt for me. I just adjust the amount to taste since they can vary in saltiness.
- 1 Teaspoon Dried Marjoram: If I don’t have dried marjoram, I use oregano or thyme as a substitute.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 25 Minutes | 35 Minutes |
How To Make Wendy’s Seasoned Potatoes At Home
Step 1
Start by washing and slicing your potatoes into wedges or chunks. Place them into a large bowl and sprinkle the rice flour over the sliced potatoes. Toss the potatoes gently to ensure they are evenly coated with the same.
Step 2
Add the cornstarch to the bowl with the potatoes. The cornstarch will help achieve an extra crunch. Mix well to combine with the rice flour.
Step 3
Add the smoked paprika and ground white pepper to the bowl.
Step 4
Sprinkle in the onion powder and garlic powder. These seasonings enhance the overall flavor profile, making the potatoes even more flavorful.
Step 5
Sprinkle salt and additional black pepper over the mixture, then add the dried marjoram. Toss everything together to ensure the seasonings are well distributed.
Step 6
Drizzle the vegetable oil over the seasoned potato mixture. Use a basting brush or your hands to thoroughly coat the potatoes with the oil.
Step 7
Spread the seasoned potatoes out in a single layer on a baking dish lined with parchment paper. Ensure the potatoes are not overcrowded to allow for even cooking and crispiness.
Step 8
Place the baking dish in an oven preheated to 400°F, and bake the potatoes until they are golden brown and crispy, usually around 25-30 minutes. Make sure to flip them halfway through baking for even crispness.
Step 9
Once the potatoes are perfectly crispy and golden, remove them from the oven. Serve them hot as a delicious side dish or snack. Enjoy the delightful crunch and savory flavor of your homemade seasoned potatoes!
Expert Tips That I Recommend
- If I have a bit of extra time, I like to soak the potato wedges in cold water for about 30 minutes before cooking. This helps remove excess starch and results in a crisper texture.
- Ensure to pat dry the potatoes to strain the excess water or moisture. It is essential to achieve the perfect golden crust.
- To add an extra layer of smoky flavor, I substitute regular salt with smoked salt. It gives the potatoes a unique taste.
- Whether you are frying or baking the potatoes, be careful to not overcrowd the potatoes in a pan or baking tray because potatoes need the space to cook properly.
- For extra crunch you can par boil the potatoes and then fry or bake them to achieve perfect golden crust.
FAQs About Wendy’s Seasoned Potatoes
Nutritional Information Per Serving
Wendy’s Seasoned Potatoes are not very healthy due to their high carb content and also their added fat, calories, and sodium content. Hence, it’s better to enjoy them in moderation.
| Calories | 330 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 14 g |
| Fiber | 4 g |
Wendy’s Seasoned Potatoes fit well into a balanced diet, providing carbohydrates and flavor while complementing other nutrient-rich foods. They’re suitable for vegetarians and also gluten-free. However, they’re not ideal for low-carb or ketogenic diets due to their high carbohydrate content.
The paleo diet excludes starchy vegetables like potatoes, so this recipe wouldn’t fit into that plan. Those on a low-sodium diet should be cautious with the salt used. However, with some modifications and changes in ingredients, this recipe can be enjoyed by people with various dietary restrictions.
Recipe Variations For Different Diets
- Low-Carb/Keto Variation: When I’m following a low-carb or keto diet, I replace regular potatoes with lower-carb alternatives like turnips or cauliflower. These veggies give a similar texture while keeping the carb count down. I make sure all the seasonings I use are keto-friendly to keep the dish in line with my dietary needs.
- Paleo Variation: For a paleo-friendly version, I opt for sweet potatoes or other root vegetables that fit within the paleo guidelines. I also use paleo-approved oils like coconut oil or avocado oil. I double-check that all my spices and seasonings don’t contain any non-paleo ingredients to stay true to the diet.
- Vegan Variation: If I’m making a vegan version, I simply omit any cheese or dairy products. I add a sprinkle of nutritional yeast to get a cheesy flavor without using dairy. I also check that all the seasonings and ingredients I use are vegan-approved to keep the dish entirely plant-based.
Storing And Reheating This Recipe
Storing
- Refrigerate: I let the seasoned potatoes cool completely to room temperature before storing them. This helps avoid condensation and keeps them from getting soggy. Once cooled, I place the potatoes in an airtight container. Sometimes, I use leftover parchment paper from baking to line the container or layer between the potatoes, which helps absorb any excess moisture. I store the container in the refrigerator, where the potatoes will stay fresh for up to 3-4 days.
- Freeze (Optional): For longer storage, I freeze the seasoned potatoes. I put them in a freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn. They’ll keep well for up to 2-3 months in the freezer.
Reheating
- Oven Method: To reheat in the oven, I preheat it to 375°F (190°C). I spread the potatoes in a single layer on a baking sheet and bake them for about 10-15 minutes or until they’re heated through and crispy. I like to check them halfway through and give them a quick flip for even reheating.
- Air Fryer Method: If I’m using an air fryer, I preheat it to 350°F (175°C). I place the potatoes in the air fryer basket in a single layer and heat them for about 5-8 minutes, shaking the basket halfway through. This method helps restore their crispiness.
- Skillet Method: For a quicker reheating option, I use a skillet. I heat a small amount of oil over medium heat, then add the potatoes. I cook them, stirring occasionally, until they’re heated through and crispy again, usually about 5-7 minutes.
- Microwave Method: I use the microwave if I’m in a hurry. I place the potatoes on a microwave-safe plate and cover them with a microwave-safe lid or another plate. I heat them in 30-second intervals until they’re warm. This method might not restore their crispiness, but it’s convenient for a quick reheat.
Printable Version
Wendy’s Seasoned Potatoes Recipe
Ingredients
- 2 Potatoes
- 1 Tablespoon Rice Flour
- 2 Tablespoons Vegetable Oil
- 1 Teaspoon Cornstarch
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon White Pepper Ground
- 1 Teaspoon Salt
- 1 Teaspoon Dried Marjoram
Equipment
- Large Bowl
- Baking Dish
- Oven
- Knife
- Parchment Paper
- Peeler
- Basting Brush
Instructions
- Start by washing and slicing your potatoes into wedges or chunks. Place them into a large bowl and sprinkle the rice flour over the sliced potatoes. Toss the potatoes gently to ensure they are evenly coated with the same.
- Add the cornstarch to the bowl with the potatoes. The cornstarch will help achieve an extra crunch. Mix well to combine with the rice flour.
- Add the smoked paprika and ground white pepper to the bowl.
- Sprinkle in the onion powder and garlic powder. These seasonings enhance the overall flavor profile, making the potatoes even more flavorful.
- Sprinkle salt and additional black pepper over the mixture, then add the dried marjoram. Toss everything together to ensure the seasonings are well distributed.
- Drizzle the vegetable oil over the seasoned potato mixture. Use a basting brush or your hands to thoroughly coat the potatoes with the oil.
- Spread the seasoned potatoes out in a single layer on a baking dish lined with parchment paper. Ensure the potatoes are not overcrowded to allow for even cooking and crispiness.
- Place the baking dish in an oven preheated to 400°F, and bake the potatoes until they are golden brown and crispy, usually around 25-30 minutes. Make sure to flip them halfway through baking for even crispness.
- Once the potatoes are perfectly crispy and golden, remove them from the oven. Serve them hot as a delicious side dish or snack. Enjoy the delightful crunch and savory flavor of your homemade seasoned potatoes!
Notes
- If I have a bit of extra time, I like to soak the potato wedges in cold water for about 30 minutes before cooking. This helps remove excess starch and results in a crisper texture.
- Ensure to pat dry the potatoes to strain the excess water or moisture. It is essential to achieve the perfect golden crust.
- To add an extra layer of smoky flavor, I substitute regular salt with smoked salt. It gives the potatoes a unique taste.
- Whether you are frying or baking the potatoes, be careful to not overcrowd the potatoes in a pan or baking tray because potatoes need the space to cook properly.
- For extra crunch you can par boil the potatoes and then fry or bake them to achieve perfect golden crust.
Nutrition
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Conclusion
These Wendy’s Seasoned Potatoes have become a favorite of mine, whether I’m looking for a quick snack, a perfect side for a hearty burger, or a tasty addition to a fresh salad. Their crispy, flavorful exterior and tender interior make them versatile enough to complement any meal.
So, are you ready to elevate your next meal with some irresistible, crispy, seasoned potatoes? Give this recipe a try and bring the delicious taste of Wendy’s seasoned potatoes right into your kitchen.
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