Crispy Potato Wedges (Print View)
Seasoned oven-baked potato wedges—crisp edges and fluffy centers, ready in about 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 oven to 430°F and line a large baking sheet with parchment paper.
02 - Slice potatoes lengthwise into wedges, yielding 8 wedges per potato.
03 - Combine potato wedges with olive oil, garlic powder, paprika, rosemary if desired, salt, and black pepper in a large mixing bowl. Toss until evenly coated.
04 - Place seasoned potato wedges on the prepared baking sheet in a single layer, skin-side down facing upwards where possible.
05 - Bake for 30 to 35 minutes, turning wedges once halfway through, until edges are golden and crisp and interiors are tender.
06 - Remove from oven, garnish with fresh parsley if using, and serve immediately.
# Expert Hints:
01 -
- The crispy edges and fluffy middles are like a secret trick for pleasing any crowd—even the picky ones.
- They're a healthier, hands-off way to satisfy a fry craving, and cleanup is a breeze.
02 -
- Once, I skipped drying the potatoes after soaking and they turned out less crisp—patting them dry really is non-negotiable.
- Flipping each wedge halfway is worth the effort; the heat caramelizes both sides and you get that irresistible crunch.
03 -
- Soaking cut potatoes in cold water pulls out excess starch for super crisp results.
- Lining the pan with parchment ensures you can lift the wedges without losing that beautiful crust.