Crispy Potato Wedges (Printer-friendly)
Oven-baked potato wedges crisp outside, tender inside, seasoned with paprika and garlic. Ready in 45 minutes.
# What You'll Need:
→ Vegetables
01 - 4 large russet potatoes, scrubbed and unpeeled
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1/2 teaspoon dried rosemary (optional)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ To Finish
08 - 2 tablespoons fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat the oven to 430°F (220°C) and line a large baking sheet with parchment paper.
02 - Slice russet potatoes lengthwise into wedges, yielding 8 wedges per potato.
03 - In a large mixing bowl, combine potato wedges with olive oil, garlic powder, paprika, dried rosemary if desired, salt, and black pepper. Toss thoroughly to coat each wedge evenly.
04 - Place seasoned wedges in a single layer on the prepared baking sheet, arranging them skin-side down as much as possible.
05 - Bake for 30 to 35 minutes, flipping the wedges once halfway through the baking process, until they are crisp around the edges and tender inside.
06 - Remove from oven, top with chopped fresh parsley if desired, and serve immediately while hot.
# Expert Hints:
01 -
- Your kitchen smells like a cozy roadside diner, but the kind where you know exactly what’s in every bite.
- Baking instead of frying means you can snack guilt-free, and still get that golden crunch everyone chases.
02 -
- If you skip drying the potatoes after soaking, you risk soggy wedges—trust me, I’ve tried to rush it and regretted it.
- It took me several batches to realize how much difference turning the wedges halfway makes for even crisping.
03 -
- Soaking in cold water and drying thoroughly is the trick to restaurant-level crispiness.
- Baking on convection or with a fan can give the edges even more crunch.